When it comes to Offal cuisine nobody knows it better that Chris Cosentino. We recently got the chance to sit down with him and talk about the progression of this type of cooking and the barriers he has encountered thus far.
Offal Good : Chris Cosentino
This entry was posted in PEOPLE and tagged chris cosentino, incanto, offal, PEOPLE, san francisco. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.
3 Comments
Chris, your work is inspiring and interesting, I think I should pay you a visit and share recipes and techniques. I’d like to help you with your book too for there is a market for it. Regards Marc-Frederic
Good article… growing up of Chinese ethnicity offal is a big part of a Chinese diet. From a nutritional stand-point, internal organs are often the first parts animals in the wild will eat. It’s definitely reflective of an evolutionary standpoint regarding diet cause it’s much more nutritionally dense than say the extra lean meat many construe as being healthy.
Gorgeous photos! Chef looks smashing in his Cayson Designs Butcher Apron (which, btw, he helped design!). Very cool article…
One Trackback
[...] This post was mentioned on Twitter by Chris Cosentino, Ryan Eby, salynch, Loren Crannell, Sarah Fine and others. Sarah Fine said: RT @acquiredtaster: {People} We sat down w/ Chris Cosentino @offalchris & spoke about all things Offal. http://acqtaste.com/2010/11/offa … [...]