SQUEAMISH men look away now: a Serbian chef is bringing out a no-holds-barred guide to cuisine with a twist: The Testicle Cookbook: Cooking With Balls.
Hailed as the world's first testicle recipe collection by e-book publishers YUDU, the cookbook includes author Ljubomir Erovic's favourite dishes, like testicle pizza, battered testicles and and barbecued testicles and giblets.
The e-book, available for download from the internet, comes with handy video guides showing the Serb peeling the skin off testicles and slicing them up into bite-size chunks.
Several different animals, including stallions, ostriches, bulls, pigs and turkeys, get the Erovic treatment.
"Wash testicles thoroughly for 30-45 minutes," begins the recipe for testicles pie.
"Once softened, mince them in a mincer."
A "very sharp knife" is needed for traditional style testicles, which get boiled, cut up and deep fried in hot oil.
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