Chris Cosentino's Beginnings: My Way to Start a Meal

For more information: http://www.weldonowen.com/food-drink/...

While Chef Chris Cosentino already has a reputation for offal cookery and artisanal salume, if you've never been to his San Francisco restaurant, Incanto, you might not know that Chris has a way with vegetables that can make you weep, as I nearly did when I tasted the braised dandelion greens with chile and pecorino or his mind-blowing take on pappa al pomodoro, made in the style of French toast. As you'll see from this video, you, too, might be surprised by what you find inside these pages. It's an unexpectedly accessible chef-authored book that anyone can cook from. The full-color photographs throughout are by James Beard Foundation Award-nominated photographer (and radio host) Michael Harlan Turkell and the hand-rendered sketches, explaining confusing cooking tasks, are drawn by Chef himself. Click below to see Chris's take on how this book came about. The book is available May 8 in Williams-Sonoma stores (they are a partner in the book's publishing venture), bookstores, and other outlets that sell quality books.

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  Howto & Style

[WeldonOwenBooks]

@touchfood: The link in the description above takes you to our web site, from which you can buy both print and digital versions...

[Lynn Roberts]

Chef Cosentino is the chef-in-residence for NAIT's culinary arts program in Edmonton, Alberta, Canada, this semester. Hubby and I attended the "Beginnings with Chris Cosentino" tasting put on by the 3rd semester students, overseen by the chef himself. What a fabulous menu. Dungeness crab, fregola, chiles and fennel followed by squash, stracciatella and sage, then Alberta spring lamb, anchovies and mint, and finally bay leaf panna cotta, balsamic and black pepper. The recipes from the book, yum!

[touchfood]

cool to have the link to the IPAD version here some where - looking forward to seeing it.