304 pages, 11.75 × 8.75 × 1.25 in
October 14, 2013
The following ISBNs are associated with this title:
ISBN - 10: 0714865907
ISBN - 13: 9780714865904
From the Publisher
"An absorbing self‐portrait of an exceptional cook." - Harold McGee Daniel Patterson is the head chef/owner of Coi in San Francisco, one of America''s most celebrated restaurants. Patterson mixes modern culinary techniques with local ingredients to create imaginative dishes that speak of place, memory, and emotion. His approach has earned him five James Beard nominations and winner of the James Beard Award''s "Best Chef of the West" 2014, two Michelin stars, and a worldwide reputation for pioneering a new kind of Californian cuisine. Now, in his new book Coi: Stories and Recipes , Patterson shares a personal account of the restaurant, its dishes, and his own unique philosophy on food and cooking. 70 recipes are featured with narrative essays, including Chilled Spiced Ratatouille Soup ; Carrots Roasted in Coffee Beans ; Strawberries and Cream with Tiny Herbs ; and Lime Marshmallow with Coal‐Toasted Meringue . This book is beautifully written by Patterson, who is respected for his original food writing in publications such as The New York Times and Lucky Peach , and is also co‐author, along with Mandy Aftel, of Aroma: The Magic of Essential Oils in Food and Fragrance (2004). 150 color photographs by Maren Caruso include atmospheric images of the restaurant and the California landscape. Forewords by Peter Meehan and Harold McGee.
About the Author
Daniel Patterson was born in Massachusetts and moved to California in 1989, where he now has three restaurants: Coi (2006) in San Francisco, Plum (2010) and Haven (2011) in Oakland. He is the winner of many awards, including "Best New Chef" by Food & Wine Magazine , "Chef of the Year" by San Francisco Magazine and James Beard Award for "Best Chef of the West". He has been nominated and won James Beard Awards including "Best Chef: West" in 2013. Coi holds 2 Michelin stars, and is ranked #58 on the San Pellegrino World''s Best Restaurants list. He has been published in The New York Times , Food & Wine , Financial Times , San Francisco Magazine and Lucky Peach . 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 Appétit , 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 Appétit , Sunset Magazine , Cooks_Inc. , and Food & Wine . She won the 2013 One Eyeland Photography Award for Fine Art Photographer of the Year.
" "Patterson has written a new kind of cookbook. Its three hundred and three pages follow a loose format – one page with a story and a through‐written recipe. . . and on the facing page, a striking photo of the dish. The writing, like his food, is precise, beautiful, and a bit meditative." – The New Yorker "[Patterson] strikes a balance between communicating techniques with precision and leaving room for cooks to find their own way." – Saveur "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." – The San Francisco Chronicle "The photographs will ease your eyes, and the text will take your wanderlust straight to the kitchen." – Library Journal "Pure, unadulterated inspiration. Each recipe is accompanied by a thought‐provoking essay and gorgeous photos." – Tasting Table " 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 "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 "Patterson’s book leaves you feeling enchanted &nd