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|Format:||Hardback, 448 pages|
|Other Information: ||col. Illustrations|
|Published In: ||United Kingdom, 31 October 2009|
"Coco" is an exciting, unprecedented guide to the most exceptional talent in the international restaurant world. "Coco" presents 100 of the best emerging chefs from around the world. It is selected by 10 superstar chefs: Ferran Adria (Spain), Mario Batali (US), Rene Redzepi (Denmark), Alice Waters (US), Jacky Yu (Hong Kong), Gordon Ramsay (UK), Ferguson Henderson (UK), Shannon Bennett (Australia), Alain Ducasse (France) and Yoshihiro Murata (Japan). The selected 100 chefs are creating the most innovative cuisine today. From Singapore to New York, Stockholm to Surrey, Hong Kong to Paris, these chefs are pushing their craft to new heights and have just begun to receive attention for their cooking. Arranged alphabetically by chef, the book will present each chef over two spreads. The first spread includes the curator's presentation of the chef in the form of an original essay, a sample menu by the chef, and two to three of the chef's signature recipes. The second spread includes photographs of each recipe as prepared by the chef, as well as photographs of the restaurant, the chef at work, and the chef's environment, including farmers' markets and favorite ingredients. In the back of the book, each chef-curator discusses one specific dish that has had a particular significance throughout his/her life or career, accompanied by a recipe and photograph of the dish. Part cookbook, part guide to the world's best new restaurants, and part who's who of the international food scene, "Coco" showcases the cooking of today's best new chefs, as chosen by today's culinary icons.
Table of Contents
10 chef-curator biographies 100 chefs 10 dishes 100 chef's biographies Index
About the Author
Ferran Adria Working from his highly acclaimed restaurant elBulli, Adria's legendary talent and innovations have inspired chefs around the globe.
Mario Batali is a celebrated chef, TV host, and the owner of multiple restaurants in New York City including Babbo and Del Posto.
Shannon Bennett is the chef and owner of Melbourne's famed restaurant, Vue du Monde, widely acclaimed for its homage to classical French cuisine.
Alain Ducasse is one of the most respected chefs in the world. Starting with the flagship 3-starred Louis XV in Monaco, his restaurants throughout the world have earned him more Michelin stars than any other chef.
Fergus Henderson is a famous British chef and cookbook author. His restaurants St John and St John Bread and Wine both opened to critical acclaim.
Yoshihiro Murata is the third-generation chef and owner of the famed Kikunoi restaurant in Kyoto.
Gordon Ramsay is a world-renowned chef, television celebrity and restaurant entrepreneur based in the UK.
Rene Redzepi, master of the emerging New Nordic cuisine, is head chef and owner of Noma restaurant in Copenhagen.
Alice Waters founded the seminal Chez Panisse restaurant in Berkeley, California in 1971, and is Vice President of Slow Food International.
Jacky Yu's restaurant Xi Yan, which opened in Hong Kong 2000, is one of the most coveted tables in the city and has helped make Yu China's most famous chef.
"Informative and fun."
"-The San Francisco Chronicle"
"Ridiculously impressive book highlighting future food stars as crowned by the industry's current masters."
|Publisher: ||Phaidon Press Ltd|
|Dimensions: ||29.87 x 22.0 x 4.7 centimeters (2.51 kg)|