“Chris Cosentino is a righteous heir to the lineage of Fergus Henderson, Mario Batali and the great, unknown cooks of France and Italy who created iconic dishes from every part of the animal. His food is also surprisingly simple–and unsurprisingly, delicious.” – Anthony Bourdain
“With this book, Chris reminds us that the most delicious parts of an animal lay hidden.” – Rene Redzepi, Noma
“This will forever be the cook’s bible of all things offal.” – Sean Brock, Husk
“Chris is one of the most talented and curious and playful cooks I know, and Offal Good reflects his long and passionate exploration of the odd meat cuts, their quirks and possibilities. Whenever he updates me on his ever-changing menus, he sums up with a smile and six words: ‘We’re just trying to have fun.’ That very down-to-earth fun, and the deliciousness it instigates, come through on every page.” – Harold McGee
“In a world obsessed with progress, Chris manages to take ten steps back before taking one forward and truly understand his ingredients. He elevates his food by respecting tradition and honesty. What he has achieved with this book is truly spectacular.” – Derek Dammann, Maison Publique
“Chris’s intense love of food is akin to a five-year-old opening gifts under a trimmed tree on Xmas morning, no posturing, all love. … We have admired his cooking, drive, and offal crusade for years. Chris Cosentino is an educator, a sage and this makes him a very important American chef.” – David McMillian and Frederic Morin, Joe Beef
“Good cooking is an emotion, a feeling. It comes from within. Just ask Chris.” – Paul Cunningham, Henne Kirkeby Kro
“The Cockscomb chef and Top Chef Masters winner poured his guts into this cookbook (pun intended), and it shows.”–Tasting Table
