I really like fergus Henderson's 'the whole beast - nose to tail eating'. Besides the ethnic eateries, he has been serving offal long before the current fad amongst the pseudo bistro or even high end establishments.
I got this book when the north america edition first came out, and have gone through it a few times. But I have not used many recipes from it, I am not sure why, because they are all quite accessible and delicious.
Case in point, this salted pork belly and cornmeal dumpling I ate last night ... at some point I will need to start watching out how much pure animal fat I eat on the weekly basis, but not just yet.
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