Beginnings: My Way to Start a Meal (Hardcover)

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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.

About the Author

Chris Cosentino graduated from the culinary program at Johnson & Wales University in Providence, Rhode Island and went on to build his r?sum? 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

Tom Mylan is the executive chef and co-owner of The Meat Hook. Opened in 2009, The Meat Hook is a local, sustainable butcher shop housed in the popular Brooklyn Kitchen, the largest cooking school for home cooks in New York City. A leading force in the national obsession with meat, butchers, and butchering, Tom has contributed recipes and stories to "Food & Wine, Gilt Taste, "and "Gourmet "and has appeared on Anthony Bourdain's "No Reservations." called him one of the 13 most important people in food in 2010, and "New York" magazine honored him as one of the "Curators of New Brooklyn." He met his wife, Annaliese Griffin, when they both worked at Murray's Cheese. They live in Brooklyn.
Product Details
ISBN: 9781616282943
ISBN-10: 1616282940
Publisher: Weldon Owen
Publication Date: May 8th, 2012
Pages: 179
Language: English