Chris Cosentino (Paperback)

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Chris Cosentino is an American chef noted for his specialty, offal dishes, now considered haute cuisine by many, and his eco-consciousness. He is executive chef at Incanto in San Francisco. He was a competitor on The Next Iron Chef and has appeared on Iron Chef America. As of September 2009, he is writing a book on offal cookery, and he maintains an offal-themed website, Offal Good. Forbes Traveler calls Incanto "perhaps America's most adventurous nose-to-tail restaurant ... On offer are lamb's necks, pig trotters and a five-course nose-to-tail tasting menu perhaps including venison kidneys and chocolate-blood panna cotta."