Au Pied de Cochon operates as a kind of commune, taking in artists, cooks, and the variously offbeat. In two years' worth of Mondays, while the restaurant was closed, chef Martin Picard and sidekicks put together and published a cookbook-cum-scrapbook. More

Chris Cosentino, executive chef of San Francisco's Incanto, is a well-known fan of offal: he serves dishes like pig’s trotter cake and salt-cured pork liver in his restaurant, is working on an offal cookbook, and runs a site called Offal Good, "a guide and informational source for proper handling and cooking techniques for working with these lost cuts of meat. You will find recipes, food porn, and places to buy and eat offal." On April 22, he'll be on Iron Chef battling Mario Batali, offal's most famous proponent and afficionado in America. Ladies and gentlemen, set your TiVos!... More

Offalgood.com is the website and blog of Chris Consentino, Executive Chef at San Francisco's Incanto, where he documents the handling and cooking techniques of offal. For example, Porchetta di Testa: Let them eat cake, what the hell did marie antoinette know, they cut off her head. My thought is let them eat pigs head in as many ways as possible. Just recently I was trying to put some new cooked meats on the antipasto platter and came up with this one. Its royal name is: Porchetta Di Testa - Translation a pigs head that is boned out then marinated for 2 days with rosemary and garlic rolled and tied then braised for 14 hours in a sous vide bag... More