Featuring a contemporary collection of Italian antipasti recipes, this cookbook by acclaimed chef Chris Cosentino is designed for home cooks seeking innovative and delicious dishes. With a focus on unique flavors and creative presentations, it stands out in the culinary landscape, offering a fresh take on traditional Italian appetizers.
Cosentino is Australia's premier illusionist - a magician to his fingertips, a man who constantly challenges our notions of what is possible. This is his thrilling and inspiring story. Cosentino emerged seemingly out of nowhere as a fully fledged star and Australia's premier illusionist and escapologist, with an act as distinct and as wild as his Johnny Depp-meets-Al Capone look. The LA Times has said of him that 'Cosentino mirrors the legendary Harry Houdini' - and like Houdini, his blockbuster stunts are truly mind-blowing: getting out of a locked Perspex sphere plunged 10 metres underwater; straitjacketed and suspended above a flaming set of steel jaws; or escaping from shackles just in time to avoid his head being sliced open by 18 chef's knives. But Cosentino's greatest trick of all? Well, that's something completely different. It was learning how to read. He was a twelve year old boy with learning difficulties, teased and isolated, who struggled with schoolwork and could barely read. But one day, in a library, he found an illustrated book about magic - and that unlocked something in him. That magic book not only taught him how to read, it propelled him on an extraordinary journey - from a shy boy with low self-esteem to the international star that he is today - and that journey is the core of this inspirational memoir. This is a story for anyone who ever dreamed of achieving the impossible.
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.