Chris Cosentino’s Twitter handle is @offalchris, matching his penchant for cooking organ meats. But this chef-owner of Incanto in San Francisco, who buys and prepares whole animals, does plenty with vegetables, too, along with anything else that helps him explore the Italian cuisine that is his restaurant’s muse. “We’re based in the peasant cookery of Italy, and I think that’s a really special way of life,” Cosentino said. “There’s no magic to ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.