Offal Good: Cooking from the Heart, with Guts
| Author | : | |
| Rating | : | 4.46 (910 Votes) |
| Asin | : | 0770435122 |
| Format Type | : | paperback |
| Number of Pages | : | 304 Pages |
| Publish Date | : | 2013-07-11 |
| Language | : | English |
DESCRIPTION:
What he has achieved with this book is truly spectacular.” - Derek Dammann, Maison Publique “Chris’s intense love of food is akin to a five-year-old opening gifts under a trimmed tree on Xmas morning, no posturing, all love. He elevates his food by respecting tradition and honesty. Just ask Chris.” – Paul Cunningham, Henne Kirkeby Kro. We have admired his cooking, drive, and offal crusade for years. Chris Cosentino is an educator, a sage and this makes him a very important American chef.” - David McMi
His approach stems from a belief that no parts of an animal slaughtered for food should go to waste. He is also co-creator of Boccalone, an artisanal salumeria in San Francisco. CHRIS COSENTINO is the winner of Top Chef Masters and excecutive chef of the lauded Cockscomb in San Francisco. Cosentino's innovative interpretations of rustic Italian fare prompt
Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. The off cuts, the odd bits, the variety meats, the fifth quarter—it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Anatomy class was never so delicious.. But it wasn't always this way, and it certainly shouldn't be