Here's a look at San Francisco chef Chris Cosentino's Beginnings, out from Weldon Owen today (buy on Amazon). The book doesn't focus on the cuisine usually associated with Cosentino and his restaurant Incanto, which is nose-to-tail cooking, or, as he puts it in the book trailer below, "rooter to tooter." Cosentino's aware that you may have been expecting the offal book and explains: "It's a beginning for me because it's my first book, and it's the beginning to a meal." (Read: the offal book might come, if you're patient.)
Instead, the book hones in on Italian-style first courses. It's pretty vegetable heavy (although there is one recipe for tripe, this is Chris Cosentino we're talking about) and he even nods to New York chef David Chang's now infamous "figs on a plate" comment about Northern California cooking.
While there is a section on salumi, Cosentino doesn't tell you how to make it like he does at his shop Boccalone; it's more a guide to shopping for the stuff. (There's a similar section for cheese.) Perhaps charcuterie will be covered in a future book? Nevertheless, with photography from food photographer Michael Harlan Turkell, the book is full of ideas for showcasing seasonal vegetables. Here's the book trailer:
Video: Chris Cosentino's Beginnings