Cosentino is one of America’s most passionate and convincing advocates for using the organ meats, plus skin, head, tails, and feet of the animals we slaughter. He has built his credibility in the field at his San Francisco restaurant, Cockscomb, to the point that the foreword for Offal Good comes from the pen of offal master Fergus Henderson.
As Cosentino points out, one of the strengths of offal is its differences in texture, and good recipes always exploit that. Fifty pages are devoted to the various organs, how to select and clean them, which sometimes varies by species, and their best uses. The recipes are not the familiar assortment one would expect from an era when people were less squeamish about offal. Cosentino has rethought the virtues and affinities of these ingredients to come up with dishes such as pig’s tail and octopus tentacles with Sichuan spices; lobster and tripe marinara; and grilled beef tongues with lemon and black pepper. This is fresh territory.
Color photographs throughout. Hardcover.