Whilst discussing chefs' newfound sympathy for animals and its implications, Michael Ruhlman lets it slip that none other than Incanto's own Chris Cosentino—also a purveyor of fine salumi and t-shirts—is writing a book: "I'm reading San Francisco chef Chris Cosentino's book proposal today which, as it happens, begins, 'My life changed a few years back [itals mine] when I had finally decided to take an animal from start to finish, from slaughter to supper, myself.'" [Ruhlman]
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