Offal Good ─ Cooking from the Heart, With Guts

Chris Cosentino, executive chef of Cockscomb in San Francisco, is known nationally for his "odds & ends" meat offerings. In Offal Good, Cosentino shares 140 recipes that show that offal cuts are arguably the best parts of the animal to cook and enjoy. Offal Good is a comprehensive guide to nose to tail cooking that shows the reader not only how to prepare these cuts but also how to let creativity fly, with recipes that bring out the incredible flavors and textural qualities of pork, beef, chicken, lamb, and duck offal.

CHRIS COSENTINO is the winner of Top Chef Masters and excecutive chef of the lauded Cockscomb in San Francisco. He graduated from Johnson & Wales (Providence, R.I.) then went on to work at a number of notable restaurants, including  Rubicon and Chez Panisse. His first executive chef position was at Incanto in 2002. Cosentino's innovative interpretations of rustic Italian fare promptly earned the restaurant its first three-star review from the San Francisco Chronicle. Since then Cosentino has gained national acclaim as a leading proponent of offal cookery. His approach stems from a belief that no parts of an animal slaughtered for food should go to waste. Cosentino has a strong commitment to sustainable principles and humanely-raised meats and is an avid researcher of ancient cooking techniques and culinary lore. He is also co-creator of Boccalone, an artisanal salumeria in San Francisco. In addition to winning Top Chef Masters in 2012, Cosentino has appeared on television as a competitor on The Next Iron Chef (2007), Iron Chef America (2007 and 2008).