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Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs Paperback – December 6, 2010


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Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs + Eleven Madison Park: The Cookbook
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Product Details

  • Paperback: 440 pages
  • Publisher: Phaidon Press (December 6, 2010)
  • Language: English
  • ISBN-10: 0714859575
  • ISBN-13: 978-0714859576
  • Product Dimensions: 11.4 x 8.5 x 1.6 inches
  • Shipping Weight: 5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #957,528 in Books (See Top 100 in Books)

Editorial Reviews

Review

'A perfect Christmas gift recommendation. Expensive enough to show you care but no expensive it hurts, beautiful enough to sit on the coffee table and a flattering present suggesting both giver and recipient are well-travelled gastronauts interested in keeping abreast of the international food scene. ... Buy another for yourself to plan your dinner dates before these boys get their Michelin stars and put their prices up' Sally Hughes, Books for Cooks, The Bookseller 'part recipe book, part foodie insiders' hot list and part global restaurant guide - so, great for both the coffee table and the kitchen table.' Easy Living 'Want to know the chefs' chefs are? Want a guide to the world's best restaurants and how to make those dishes? Coco [...] does the lot' Simon McFarland, Waitrose Food Illustrated

About the Author

Ferran Adria is recognized as the best chef in the world. His legendary talent, creativity and gastronomic innovations have inspired chefs and food-lovers around the world for many years, and make elBulli what it is today. Mario Batali, chef, television host, and writer, is the chef and owner of the Michelin-starred Babbo restaurant, and Del Posto, both in New York City; in 2002 he won the James Beard Foundation's Best Chef: New York City award and in 2005 the JBF awarded him Outstanding Chef of the Year. Shannon Bennett is the chef and owner of Melbourne's award-winning French restaurant, Vue du Monde, celebrated for its homage to classical French cuisine. Alain Ducasse is a famous chef from Monaco, where his 3-Michelin-starred Louis XV restaurant is celebrated for its expert preparation of seasonal ingredients, and Alain Ducasse restaurant at the Plaza Athenee in Paris earned 3 Michelin stars for its modern, authentic French cuisine. Fergus Henderson, famous British chef and cookbook author, founded the St John restaurant and St John Bread Wine to critical acclaim. He is perhaps most well known for his philosophy of "nose to tail eating," also the name of his first cookbook. Yoshihiro Murata is the third-generation chef and owner of the famed Kikunoi restaurant in Kyoto, where he has expanded the vision of traditional Kaiseki cuisine. His TV appearances and books, including the English edition of Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant, have introduced this legendary, exquisitely refined cuisine to audiences worldwide. Gordon Ramsay is an internationally celebrated chef, television personality, and restaurateur. Awarded a total of 14 Michelin Stars, Ramsay is known for his innovative interpretations of classic British food at his eponymous London restaurant. Rene Redzepi is head chef and owner of the two-star Michelin sensation Noma in Copenhagen, Denmark. Drawing on his own cultural heritage, he offers an inventive blend of Nordic and Macedonian cuisine with a distinctive emphasis on regional specialties such as musk ox and local seafood. Hailed as one of the most influential chefs on the international gastronomic scene, culinary wunderkind Redzepi, age 31, has re-invented the Nordic kitchen. Alice Waters founded Chez Panisse in Berkeley, Calif., in 1971, and a food revolution was born. Serving a single fixed-price menu that changes daily, Chez Panisse serves only the highest quality seasonal products. One could argue that no single person has had a greater impact on American food. Alice is the author of eight books and has received numerous awards, including the James Beard Foundation Humanitarian Award in 1997 and Bon Appetit magazine's Lifetime Achievement Award in 2000. Jacky Yu's restaurant Xi Yan, which opened in Hong Kong 2000, is one of the most coveted tables in the city. He has since opened three more restaurants in Hong Kong and one in Singapore, and with his own TV show and three bestselling cookbooks, Yu is China's most famous chef.

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Customer Reviews

4.2 out of 5 stars
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See all 10 customer reviews
This book never sits on my shelf for long.
James
The same could be said about the more traditional choices by chefs like Alice Waters and Fergus Henderson.
Reginald Abalos
Yet it is still inspiring for cooks and chefs, giving fresh ideas of what is good and what makes sense.
Bradley Nelson

Most Helpful Customer Reviews

36 of 37 people found the following review helpful By Jackal on November 6, 2009
Format: Hardcover
One hundred star chefs provide recipes spread over a couple of pages each. This sounds like an awful idea; especially coupled with the binding and layout that tries to be exclusive, but feels a bit cheap. Howver, the book is actually quite interesting. The chefs are picked by superstar chefs so they are mostly up-and-coming people. When you start looking at the actual dishes presented, they look fresh and really cutting edge. I've had a few of these dishes in other restaurants so this is live diffusion of ideas!

Who should buy this book? Maybe other chefs, who want to copy of get inspiration. Maybe the travelling gourmet who want to know more about rising star chefs and where to eat. I give the book four stars only because a book like this isn't really essential to own and in a couple of years it will be dated. I guess it will serve very well as a time capsule of what was trendy in 2008.
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5 of 6 people found the following review helpful By Reginald Abalos on March 30, 2010
Format: Hardcover Verified Purchase
Unlike the previous reviews I really feel that the 100 selected chefs in this book really represent the future "Adrias" "Ramseys" and "Ducasses" of the international food scene for the foreseeable future, many I'm sure, you will hear more and more about. The book is well laid out and a lot of recipes look and sound as if they could actually work, although some are hopelessly restaurant only (unless you have 15K to plop down on an ultrasonic infusion machine:) The choices of the chef panel is really eclectic and diverse, although the inclusion of some of the more lesser known Asian chefs on both the panel and the chosen chefs would only really be relevant and interesting to traditional Asian diners, I would personally liked it if they included more modernized Asian chefs like Yoshihiro Narisawa. It would have lent more relevance to the obviously modern slant most of the chosen represent in their cuisine. Not to slight in anyway traditional Asian cuisine which will always have a place. The same could be said about the more traditional choices by chefs like Alice Waters and Fergus Henderson. Just my opinion. Very inspirational for working chefs and a great feature of the immense talent that is coming out from all corners of the globe. The book is also a great deal considering it's content length and reasonable price. Though I find the Maypole like inclusion of bookmarks a little annoying. Two or three would have sufficed.
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2 of 2 people found the following review helpful By James on February 26, 2011
Format: Hardcover
If you're not a working chef I don't know this book is particularly helpful. I turn to this book when I have a question in mind, it's the moment in recipe written where you ask, "yeah but how can I do that?" This is when this book comes into my everyday life. What makes this book the one I turn to first is that you are instantly exposed to the paradigms and techniques of so many chefs. It's not the world of one mind, this ups my chances for finding that nugget of knowledge I need. This book never sits on my shelf for long. Phaidon always puts out wonderful publications of heirloom quality, this one is no exception.
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3 of 4 people found the following review helpful By Midwest Book Review on February 20, 2010
Format: Hardcover
COCO: 10 WORLD-LEADING MASTERS CHOOSE 100 CONTEMPORARY CHEFS examines modern culinary movers and shakers from all corners of the globe, from a cafe in Taipei and a sandwich shop in Portland Oregon to a mobile ice cream van in London. The 100 chefs chosen for this book have created inventive cuisines with new techniques as well as creating traditional dishes with fresh, local produce, and packs in recipes, menus, and chef reflections in a pick especially recommended for culinary collections.
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By Kristof Stevens on September 7, 2013
Format: Paperback Verified Purchase
the visual layout of the book is slightly old-fashioned, pictures etc could be better but the content is good. So I recommend it but don't expect a book with a high coffee table level.
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