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Rustic, complex and delicious
San Francisco chef Chris Cosentino is perhaps best known for his passion for offal — he could be called the poster child of the "nose-to-tail" cooking movement. But his new (and his first) cookbook, "Beginnings: My Way to Start a Meal," barely mentions the blood, guts and organs that Cosentino usually peddles, both at Incanto, where he is executive chef, and at Boccalone, the artisanal salumi business that he owns with business partner Mark Pastore.
By Lisa Futterman, Special to Tribune Newspapers
May 30, 2012