Beginnings

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.

Table of Contents

Foreword by Traci Des Jardins

Introduction

Salumi

Spring recipes

Summer recipes

Fall recipes

Winter recipes

Italian Cheese feature

The Larder

Sources

Index

Chef's Last Supper

Sample Recipe List:

Spring

- Charred young fava beans with mint & aioli

- Grappa-cured artic char with pickled onions & watercress

- Green garlic brodo with olive oil��ried croutons & poached egg

- Marinated sardine & nduja bruschetta

- Broccoli rabe & potato frittata

- Spring lamb, anchovy & mint

Summer

- Roasted olives & cherry tomatoes

- Grilled peaches, gorgonzola & dandelion greens

- Papa al pomodoro (version 2.0)

- Lobster crudo fra diavolo

- Charred eggplant, summer onions & chiles

- Beef tartare puttanesca

Fall

- Pickled mushroom & ricotta bruschetta

- Braised dandelion greens & pecorino bruschetta

- Roasted grapes, turnips & grape leaves

- Dungenous crab fregola

- Pork & porcini polpitini

- Shaved persimmon, black walnuts, watercress & nocino

Winter

- Roasted chestnuts, pears & bitter honey

- Acorn squash & stracciatella with sage brown butter

- Savoy cabbage, chantrelles & ricotta salata

- Duck conserva & white bean bruschetta

- Charred brussels sprouts with walnuts and country ham

- Lardo with Asian pears