Hailed as an aphrodisiac, cure for various ailments, and overall delicacy, known and renowned in many traditional cuisine, this ingredient has nonetheless had very little mention in modern cookbooks. I'm talking, of course, about testes. Well, not any more. Warning: Spoilers inside! "Ljubomir Erovic, the chef behind the book, said testicles are rich in testosterone and are believed to be a powerful aphrodisiac in China as well as his homeland of Serbia. The collection, made available by e-book publishers YUDU, features testicles from several different animals, including stallions, ostriches, bulls, pigs and turkeys. "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. Erovic, 45, said: "The tastiest testicles in my opinion probably come from bulls, stallions or ostriches, although other people have their own favourites. All testicles can be eaten - except human, of course. The best for aphrodisiac properties are sheep and stallion testicles." Erovic also organises the World Testicle Cooking Championship held annually in Serbia since 2004. It draws in chefs from Australia, Bosnia-Herzegovina, Finland, Greece, Hungary, Norway and Serbia. One metric tonne of testicles are prepared during the contest." That's a whole lot of bull. Testicles.