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Coi: Stories and Recipes
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'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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About the Author

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.

Reviews

"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 "The self-taught culinary king of the West Coast. [...] There are chefs who cook and then there are chefs who, with their cooking, want to start a revolution. [...] He has influenced a whole generation of chefs and helped to redefine contemporary California cuisine."-The Caterer

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