Great text and cover.
From the Publisher
Coco is an exciting, unprecedented guide to the most
exceptional talent in the international restaurant world.
Coco presents 100 of the best emerging contemporary chefs
from all corners of the globe as selected by 10 culinary icons:
Ferran Adrià, Mario Batali, Shannon Bennett, Alain Ducasse, Fergus
Henderson, Yoshihiro Murata, Gordon Ramsay, René Redzepi, Alice
Waters and Jacky Yu.
From Singapore to New York, Stockholm to Seattle, 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, the book presents each chosen chef with an
insightful essay from the ?chef-curator? explaining their pick, a
bio, sample menu, and gorgeous full-color images of the restaurant,
the kitchen, the chef at work, as well as accompanying recipes such
as David Chang?s (Momofuku, New York), Mackerel with Kimchi
Puree, Oyster and Radish, Allison Vines-Rushing?s (MiLa, New
Orleans) Sweet Potato Pappardelle with Roasted Shitake
Mushrooms and Shaved Sheep Cheese and Amaryll Schwertner?s
(Boulette?s Larder, San Francisco) Hungarian Cabbage Leaves
Stuffed with Kurobuta Pork Shoulder, Sauerkraut with Quince, and
Smoky Pork Belly. Part cookbook, part guide to the world''s
best new restaurants, and part who''s who of the international food
scene, Coco is an invaluable and timely culinary
sourcebook for chefs and food enthusiasts alike.