beginnings

Chris Cosentino graduated from Johnson & Wales University in Providence, Rhode Island, and went on to build his résumé at Red Sage in Washington, DC, and Rubicon, Chez Panisse, and Redwood Park in the San Francisco Bay Area. Chris took his first executive chef position at Incanto restaurant in 2002 where his inspired and innovative interpretations of rustic Italian fare promptly earned the restaurant its first 3-star review from the San Francisco Chronicle. Chris is also the a co-founder of Boccalone artisanal salumeria and has gained international acclaim as a leading expert and proponent of offal cookery. He has appeared on numerous television cooking shows, has been featured in many national publications including Men’s Journal, Vanity Fair online, Bon Appétit, Food & Wine, and more. He has consulted on a line of clothing, shoes, and knives, to name a few of his many ongoing projects.

"Though long a fearless pioneer and innovator on the San Francisco Bay area scene, Chris Cosentino's excellent book offers comfort, reassurance and an array of enticing possibilities. If you thought you had enough "Italian" cookbooks? You clearly don't."—Anthony Bourdain

"Chris cooks with a lot of heart. And you see that in his restaurant, in his cured meats, and in this cookbook. He takes care with each and every ingredient and shows you how to make them astonishing." —José Andrés

"Chris built his reputation on cooking hearts, brains and kidneys, but it's the soul in his food that sets him apart from his peers." —Tom Collicchio 

"I am thrilled that Chris has put all of [his] genius into a book that is as satisfying for the food geek as it is for a family to pull weeknight dinners from. [It's]a stunning debut of workable recipe authorship from a thinking man's chef." —Andrew Zimmern