Chris Cosentino on Head to Tail Cooking

Chris Cosentino, executive chef at San Francisco's Incanto, explains the concept behind the "Head to Tail Dinner" he's preparing for Astor Center NYC.

And he talks about his as-yet unpublished offal cookbook!

Category:

Entertainment

Tags:

• chef
• kitchen
• cooking
• offal
• cookbook

[TheBooga1234]

He is my cuz

[SethHesio]

Aswell as eating the whole animal, we should also strive to only buy free range meat... it means it's more expensive, so we eat less of it. Well... that's good, we're too fucking fat from cheap, factory produced meat anyway. So we'll eat less meat, that's of better quality and in the knowledge that the animals have had a happy life. Win win win.

[P00P0STER0US]

I don't want these useful meats to be anything but garbage to the rich folks who pay a fortune for standard tasty cuts. I want to be able to enjoy this good stuff cheap, so I want to keep it on the poor man's menu.

[xxmightyonexx]

This is a fascinating concept and certainly got my attention, I'll stand by the first f*ck, but constant use of crude language doesn't add credence to an otherwise very legitimate statement (and...it's getting trite; chef =/= tv mafia).

[cgriffin123456]

@blackmerriah youre an idiot

[MrMichaelEdie]

This Bloke is a bit of a Fergus Henderson fanboy! And thats no bad thing.

[blackmerriah]

Why have offal when you can have prime? Ethical use of slaughtered animal - rest assured every part of that beast from the bone gelatine to the hide is utilised, even if some of it shipped to another area.

[tastygarlic]

This chef is the real deal. I'd love to stage at his place for a week.

[SaltineCrackaAss]

A pork liver in one sitting will kill you?

[sorz123]

this guy is the man