Author
Peloton Magazine: Moon dust in a heat wave: riding the Oregon Trail
Words: Chef Chris Cosentino | Images: Sean Cochran
I rode the Oregon Trail Gravel Grinder, a five-day stage race in the Cascade Range, during the craziest heat wave the state had ever experienced. A week before the event I posted on Instagram the rad T-shirts handed out at the end of the race—one for finishers, a different one if you don’t. Most of the folks in my poll expected me not to finish and be the proud recipient of the “you died of dysentery” garment.
The Perfect Roubaix Experience
By Chris Cosentino with images courtesy, Cosentino & Yuzuru Sunada
Paris-Roubaix always falls around my birthday and as I watched on TV every year I’d think: “I need to go there for my birthday one year.” I wanted to cheer on the racers as they battled the cobblestones in the Arenberg Forest–although the idea of actually riding Paris-Roubaix seemed unthinkable for mere mortals. But then I learned that theres a sportif the day before the real race and anyone with 40 euros and masochistic tendencies can sign up.
Offal Good
The off cuts, the odd bits, the variety meats, the fifth quarter
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 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.
"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
“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
Wolverine: In The Flesh
(2013) #1
Reality star Chris Cosentino tells a tale about Wolverine and food like only a Top Chef Master can! Adamantium claws meet steel kitchen knives in a culinary caper starring your favorite costumed Canadian!
Cover Artist:
Beginnings: My Way to Start a Meal
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 of Italian salumi from his popular salumeria Boccalone. The recipes are at once simple and rustic, yet contemporary and inspiring.
The first cookbook from innovative and highly regarded chef Chris Cosentino, Beginnings presents more than 60 recipes for Italian-style first courses. Organized by season, the book draws upon Chris’s years of experience cooking both at home and in restaurant kitchens. The seasonal, yet creative ingredient combinations found in each of the dishes exemplify the style of cooking Chris employs at his San Francisco restaurant, Incanto, and many of them make use of his love of Italian salumi from his artisan salumeria, Boccalone. Hand-rendered sketches of many of the dishes and personal stories throughout, combined with the simple and rustic, yet contemporary and inspiring recipes give you a rare glimpse into one of today’s most exciting culinary minds.