Beginnings : My Way to Start a Meal

by Cosentino, Chris; Turkell, Michael Harlan

• ISBN13: 9781616282943
• ISBN10: 1616282940
• Format: Hardcover
• Copyright: 2012-05-08
• Publisher: Olive Press

Summary

This giftable cookbook by well-known chef and Food Network personality Chris Cosentino contains contemporary recipes for well-loved Italian small plates. Written for the home cook, the modern flavors found in each dish exemplify Chris's style of cooking made popular at his highly regarded restaurant Incanto and make use of his love of Italian salumi from his popular salumeria Boccalone. Recipe Examples - Charred Baby Fava Beans with Chili and Mint - Shaved Raw Artichoke Salad - Pan-Seared Sardine Bruschetta - Roasted Porcini Mushrooms with Douglas Fir

Author Biography

Chris Cosentino graduated from the culinary program at Johnson & Wales University in Providence, Rhode Island and went on to build his résumé at several top restaurants in Washington, DC and in the San Francisco Bay Area, where he resides today. Chris took his first executive chef position at Incanto restaurant in 2002 where he continues to create inspired and innovative interpretations of rustic Italian fare. Chris is also the co-founder of Boccalone artisanal salumeria and has gained international acclaim as a leading expert and proponent of offal cookery. Chris has appeared on numerous television cooking shows, has been featured in many national publications, and has consulted on a line of clothing, shoes, and knives, to name just a few of his many ongoing projects.

Michael Harlan Turkell is a once-aspiring chef and now freelance photographer. Based in Brooklyn, he is the former photo editor of Edible Brooklyn and Edible Manhattan, and captures the inner workings of kitchens for his award-winning “Back of the House” project, which documents the working lives of chefs. Michael’s work has garnered industry awards and has been published in an array of magazines and books. He also hosts a show on HeritageRadioNetwork.com called “The Food Seen,” which touches on the intersections of food and art.

Table of Contents

You say salami, I say salumi	p. 4
Spring	p. 19
Summer	p. 49
Fall	p. 81
Winter	p. 111
The hard, the soft, & the stinky	p. 144
The Larder	p. 160
Sources	p. 169
Index	p. 170
My Last Supper	p. 180
Table of Contents provided by Ingram. All Rights Reserved.