Chris Cosentino—master of nose-to-tail cookery, Chef at San Francisco’s Incanto, and author of the website—is a jack of all trades. After officially announcing that he will begin work on an offal cookbook to be published Spring 2015, it looks like the chef will have to add “cookbook author” to his already impressive resume—which also includes designing socks that look like deli meats.

Eater reports that the official description of the new, yet-to-be-titled book states that “Cosentino will focus on the delicious and overlooked cuts of meat in over 150 recipes, techniques, and lessons, with four-color photography throughout.” The book will be published by Emily Takoudes, a senior editor at Clarkson Potter, which has published books for both Rachel Ray and Alice Waters.

If you’d like a preview of the types of images that might be featured in Cosentino’s upcoming book, just take a peek at his best Instagram shots featuring all those nasty (and tasty) bits, as well as some cod sperm here and there. And if you’d like to hear Cosentino break down the ten dishes that have influenced and defined his career, read the story here.

Click through the gallery above to check out some of our favorite ‘grammed offal images from @offalchris.