Chris Cosentino has always been known as a chef with guts. Now he shows you how to cook them.
Select Advance Praise for OFFAL GOOD
“With this book, Chris reminds us that the most delicious parts of an animal lay hidden.” —Rene Redzepi, Noma
“Chris Cosentino is a righteous heir to the lineage of Fergus Henderson, Mario Batali, and the great, unknown cooks of France and Italy who created iconic dishes from every part of the animal. His food is also surprisingly simple—and unsurprisingly, delicious.” —Anthony Bourdain
“This will forever be the cook’s bible of all things offal.” —Sean Brock, Husk
“In a world obsessed with progress, Chris manages to take ten steps back before taking one forward and truly understand his ingredients. He elevates his food by respecting tradition and honesty. What he has achieved with this book is truly spectacular.” —Derek Dammann, Maison Publique
The offcuts, 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. But it wasn’t always this way, and it certainly shouldn’t be.
Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and OFFAL GOOD: Cooking from the Heart, with Guts (Clarkson Potter | August 29, 2017 | $40.00 | Hardcover), by Chris Cosentino with Michael Harlan Turkell, is your guide to mastering how to cook them.
Through a detailed guide, with both traditional and wildly creative recipes, Chris Cosentino takes us from nose to tail with 140 dishes that bring out the incredible flavors and textural qualities of pork, beef, chicken, lamb, and duck offal. Recipes include:
- COW: Pastrami Beef Tongue, Little Gems, Pickled Red Onions & Rye; Grilled Beef Tongue, Lemon & Black Pepper; Grilled Sweetbreads & Pickled Walnuts
- PIG: Cracklins Cacio e Pepe, Pig’s Head & Snails, Foot & Mouth Terrine
- SHEEP: Crispy Lamb’s Tongue, Potatoes & Peas; Lamb Pluck Fra Diavolo; Lamb Kidneys, Lentils, Chile & Mint
- FOWL: Crispy Duck Tongues & Birdseed, Fried Rabbit Ears & Carrot Aioli, Duck Blood Sausage a l’Orange
OFFAL GOOD is about honoring the animals we eat and exploring the unique qualities of our ingredients, no matter how humble the bits.
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ABOUT THE AUTHOR:
CHRIS COSENTINO is the winner of Top Chef Masters and chef-owner of the lauded Cockscomb in San Francisco.
MICHAEL HARLAN TURKELL is a photographer, writer, and radio host. He is the author of the vinegar cookbook Acid Trip: Travels in the World.