Offal Good: Cooking from the Heart, with Guts
| Author | : | |
| Rating | : | 4.19 (734 Votes) |
| Asin | : | B01KE64Y7E |
| Format Type | : | |
| Number of Pages | : | 220 Pages |
| Publish Date | : | 2016-10-09 |
| Language | : | English |
DESCRIPTION:
Just ask Chris.” – Paul Cunningham, Henne Kirkeby Kro. Chris Cosentino is an educator, a sage and this makes him a very important American chef.” - David McMillian and Frederic Morin, Joe Beef “Good cooking is an emotion, a feeling. He elevates his food by respecting tradition and honesty. It comes from within. His food is also surprisingly simple--and unsurprisingly, delicious." - Anthony Bourdain“With this book, Chris reminds us that the most delicious parts of an animal lay hidden." - Rene Redzepi, Noma“This will forever be the cook's bible of all things offal.” - Sean Brock, Husk“Chris is one of the most talented and curious and playful cooks I know, and Offal Good reflects his long and passionate exploration of the odd meat cuts, their quirks and possibilities. Whenever he updates me on his ever-changing me
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. But it wasn't always this way, and it certainly shouldn't be. 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. Anatomy class was never so delicious.. 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
Cosentino has a strong commitment to sustainable principles and humanely-raised meats and is an avid researcher of ancient cooking techniques and culinary lore. . 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