The off cuts, the odd bits, the variety meats, the fifth quarter—it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be. Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious.

Offal Good: Cooking from the Heart, with Guts: A Cookbook

Cosentino, Chris

Turkell, Michael Harlan

Humor & Entertainment

Clarkson/Potter

The All-New X-Men meet the Indestructible Hulk and the Superior Spider-Man! Doctor Octopus confronts the time-desplaced young X-Men, but how is he alive?! Ock's appearance gets the immediate attention of the Superior Spider-Man (who we all know is Doc Ock's mind in Spider-Man's body), and Bruce Banner helps Spidey and the young X-Men investigate the mysterious paradox - but before they learn the truth, they're shocked by the return of the believed-dead Abomination! Who is in league with these returned villains, and how can our heroes defeat them? Collecting: All-New X-Men Special 1, Indestructible Hulk Special 1, Superior Spider-Man Team-Up Special 1, Wolverine: In the Flesh 1

All-new X-men / Indestructible Hulk / Superior Spider-man: The Arms of the Octopus

Comics & Graphic Novels

Costa, Mike

Graphic Novels

Marvel Enterprises

The first cookbook from innovative and highly regarded chef Chris Cosentino, this contemporary collection of mouthwatering Italian antipasti recipes, written for the home cook, is unlike anything on the market. Philosophy of book The seasonal and innovative ingredient combinations found in each of the Italian dishes in Beginnings 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. The recipes are at once simple and rustic, yet contemporary and inspiring. The first cookbook from innovative and highly regarded chef Chris Cosentino, Beginnings presents more than 60 recipes for Italian-style first courses. Organized by season, the book draws upon Chris’s years of experience cooking both at home and in restaurant kitchens. The seasonal, yet creative ingredient combinations found in each of the dishes exemplify the style of cooking Chris employs at his San Francisco restaurant, Incanto, and many of them make use of his love of Italian salumi from his artisan salumeria, Boccalone. Hand-rendered sketches of many of the dishes and personal stories throughout, combined with the simple and rustic, yet contemporary and inspiring recipes give you a rare glimpse into one of today’s most exciting culinary minds.

Beginnings: My Way To Start a Meal

Cookbooks, Food & Wine

Main Courses & Side Dishes

Weldon Owen

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Books by Cosentino, Chris