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Offal Good : Cooking from the Heart, with Guts: a Cookbook by Chris Cosentino and Michael Harlan Turkell (2017, Hardcover)
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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 wasnt always this way, and it certainly shouldnt 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 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.
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About this product
Product Identifiers
PublisherPotter/Ten SPEED/Harmony/Rodale
ISBN-100770435122
ISBN-139780770435127
eBay Product ID (ePID)229063903
Product Key Features
Book TitleOffal Good : Cooking from the Heart, with Guts: a Cookbook
Number of Pages304 Pages
LanguageEnglish
Publication Year2017
TopicSpecific Ingredients / Game, Reference, Specific Ingredients / Meat
IllustratorYes
GenreCooking
AuthorChris Cosentino, Michael Harlan Turkell
FormatHardcover
Dimensions
Item Height1 in
Item Weight43.9 Oz
Item Length10.8 in
Item Width7.8 in
Additional Product Features
Intended AudienceTrade
LCCN2016-039390
Dewey Edition23
Reviews"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 "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 menus, he sums up with a smile and six words: 'We're just trying to have fun.' That very down-to-earth fun, and the deliciousness it instigates, come through on every page." - Harold McGee "In a world obsessed with progress, Chris manages to take ten steps back before taking one forward and truly understand his ingredients. He elevates his food by respecting tradition and honesty. What he has achieved with this book is truly spectacular." - Derek Dammann, Maison Publique "Chris's intense love of food is akin to a five-year-old opening gifts under a trimmed tree on Xmas morning, no posturing, all love. ... We have admired his cooking, drive, and offal crusade for years. 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. It comes from within. Just ask Chris." - Paul Cunningham, Henne Kirkeby Kro
Dewey Decimal641.36
SynopsisThe 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 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.
LC Classification NumberTX749.5.V37C67 2017
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