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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. 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. Through both traditional and w...

The first cookbook from innovative and highly regarded chef Chris Cosentino, this contemporary collection of mouthwatering Italian antipasti recipes, written for the home cook, is unlike anything on the market. Philosophy of book The seasonal and innovative ingredient combinations found in each of the Italian dishes in Beginnings exemplify Chris's style of cooking made popular at his highly regarded restaurant Incanto and make use of his love ...