Author
Chris has written two cookbooks, a Marvel comic book, and many articles for magazines.
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
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.
Heritage, Precision, & Heat Treated Steel
A tour of Shimano’s home town with Chef Chris Cosentino
From the moment I hit the ground in Japan, the excitement is so thick I can cut it with a knife. I’ve touched down in Sakai, a small manufacturing city outside of Osaka and the hometown of Shimano, to explore the culinary and cycling heritage of the region. I’m here to see what makes this part of Japan so special.
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.
Wolverine: In the Flesh
Chef 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 staring your favorite costumed Canadian!
The Perfect Roubaix Experience
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 there’s a sportif the day before the real race and anyone with 40 euros and masochistic tendencies can sign up.
Why Japan? Why Ramen? Why Ivan Orkin
IVAN ORKIN and I met on a street in Manhattan eight years ago. We knew of each other but had never met. I was on my way to eat and invited him along. We went for an incredible impromptu offal meal at Takashi and talked about Japan for hours. Then, two years later, we bumped into each other in Shibuya, Tokyo, and he spent the day touring us around. Ivan’s love of Japan is infectious. What follows is just a taste of our conversation.
Shells & Clams
Growing up in New England, my staple Italian dinner was spaghetti with clams, garlic and white wine sauce. It is delicious but I always felt it was hard to eat and messy—you were for sure going to ruin your shirt. So, when I made this recipe, I thought about putting the clams in pasta shells, allowing the shells to hold the sauce and the chopped clams—and saving your clean shirt. This makes a classic a lot of fun and it’s much easier to eat.
Fava Beans, Strawberries, & Pecorino
As spring hits in full force, we see amazing fava beans and sweet strawberries come at the same time in California. Here is a perfect combination of the season, featuring sweet, tart, salty and rich ingredients all together in one simple salad. It serves four.
A Monument To Life
The idea of being able to go back to Tuscany was inspiring. Besides cooking and eating, I’d be butchering with fellow chef Dario Cecchini and having dinner with an Olympic gold medalist before watching and riding Strade Bianche. A first highlight, in Florence, was finding the most amazing street cart, whose proprietress Beatrice, I later learned, had worked for Dario for years. She was singing Madonna’s “Material Girl” while making panini. Her sign read: “I will not cut the sandwich; it makes a mess; get your own.”