Squeamish men look away now: a Serbian chef is bringing out Thursday a no-holds-barred guide to cuisine with a twist: "The Testicle Cookbook: Cooking With Balls."
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."
"The tastiest testicles in my opinion probably come from bulls, stallions or ostriches, although other people have their own favourites," he said.
'Battered' testicles on the menu in nutty e-cookbook - Yahoo! News