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    Coi: Stories and Recipes (Hardback) By (author) Daniel Patterson, By (author) Maren Caruso, By (author) Peter Meehan, By (photographer) Maren Caruso

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    Description'An absorbing self-portrait of an exceptional cook.' Harold McGee Daniel Patterson is the head chef /owner of Coi (pronounced "Kwa"), a two-Michelin-starred restaurant in San Francisco. At Coi, Patterson mixes modern culinary techniques with local, wild and cultivated ingredients to create original dishes that speak of place, memory, and emotion. It's an approach that has earned him a worldwide reputation for pioneering a new kind of Californian cuisine. Patterson is also known for his original food writing, and he has been published in recent years in The New York Times, Bon Appetit and Lucky Peach. Now, in his highly anticipated new book, Coi: Stories and Recipes, Patterson writes a personal account of the restaurant, its dishes and his own unique philosophy about food and cooking. Beginning with a look at California - how Patterson arrived from the East Coast and how he became to feel more at home as the years progressed - the book takes the reader into the Coi kitchen, and through 70 of the restaurant's original dishes such as Chilled Spiced Ratatouille Soup; Carrots Roasted in Coffee Beans, Monterey Bay Abalone with Nettle-Dandelion Salsa Verde; Inverted Cherry Tomato Tart and Lime Marshmallow with Coal-Toasted Meringue. The dishes are explained through a series of personal essays and narrative recipes, offering insight into Patterson's life, family, and inspirations. Coi: Stories and Recipes includes 150 color photographs showing the finished dishes as well as atmospheric images of the restaurant, the California landscape, and portraits of Coi's staff and suppliers. The book features forewords by Peter Meehan and Harold McGee. It is sure to be one of the most talked about cookbooks of the year.


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  • Full bibliographic data for Coi

    Title
    Coi
    Subtitle
    Stories and Recipes
    Authors and contributors
    By (author) Daniel Patterson, By (author) Maren Caruso, By (author) Peter Meehan, By (photographer) Maren Caruso
    Physical properties
    Format: Hardback
    Number of pages: 304
    Width: 222 mm
    Height: 310 mm
    Thickness: 32 mm
    Weight: 1,560 g
    Language
    English
    ISBN
    ISBN 13: 9780714865904
    ISBN 10: 0714865907
    Classifications

    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WBA
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    LC subject heading:
    BISAC V2.8: CKB002080
    Ingram Theme: CULT/WESTRN, CULT/WSTCST, GEOG/CALIFO
    B&T Modifier: Geographic Designator: 01
    B&T Modifier: Subject Development: 94
    Warengruppen-Systematik des deutschen Buchhandels: 14550
    DC22: 641.59
    BISAC V2.8: CKB030000
    Ingram Theme: CULT/NCALIF, LOCL/CASANF
    LC subject heading:
    B&T Approval Code: A97406016
    BISAC V2.8: CKB076000
    B&T Approval Code: A97406042
    Libri: GOUR5000, KOCH3042
    BISAC region code: 4.0.1.6.3.0.0
    DC23: 641.5
    DC22: 641.59/794
    B&T Merchandise Category: MK2
    LC classification: TX715.2.C34 P37 2013
    Thema V1.0: WBA
    Edition statement
    New ed.
    Illustrations note
    150
    Publisher
    Phaidon Press Ltd
    Imprint name
    Phaidon Press Ltd
    Publication date
    14 October 2013
    Publication City/Country
    London
    Author Information
    Daniel Patterson was born in Massachusetts and moved to California in 1989, where he now has three restaurants: Coi (2006), Plum (2010) and Haven (2012). At Coi, Patterson mixes modern culinary techniques with local and cultivated ingredients to create highly original dishes that speak of place, memory and emotion. It is an approach that has won him two Michelin stars and a worldwide reputation for pioneering a new kind of Californian cuisine. Patterson is also a frequent contributor to the New York Times, Lucky Peach, Food & Wine and other publications. Peter Meehan is a food writer and co-editor of quarterly food journal Lucky Peach. He has written for many magazines, including Food & Wine, Bon Appetit, and The New York Times, and he has collaborated on a number of cookbooks. Maren Caruso is a San Francisco native who specializes in food photography. Her work has appeared in more than 75 cookbooks and numerous magazines including Gourmet, Bon Appetit, Sunset Magazine, Cook_Inc., and Food & Wine. She won the 2013 One Eyeland Photography Award for Fine Art Photographer of the Year.
    Review quote
    We want to nestle on the couch, put our feet up and browse the pages of Coi: Stories and Recipes...We'll linger over the stunning images of chilled ratatouille soup, a trio of soups that's swirled together and garnished with cilantro and nepitella flowers.The Argus ...the San Francisco chef is able to articulate his process-the way a dish comes together in his mind-better than most artists, culinary or otherwise... [...] His stories and recipes reflect a rigorously disciplined, highly conceptual, and deeply soulful nature...Medium One of the most highly anticipated releases of 2013, Coi also happens to be Phaidon's first big, shiny chef book with an American chef.Eater.com The real draw, however - aside from the beautiful photos - is that Patterson has written the book himself, which is rare for the restaurant chef. His illustrative, bookish style makes for a fun and interesting read.San Francisco Chronicle Coi: Stories and Recipes is just that---a cookbook wrapped around a rich narrative with one of our great restaurants at its heart. Daniel Patterson is a wonderful writer and an even better chef. The pages provide evidence of both.Thomas Keller, The French Laundry