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Coi: Stories and Recipes Hardcover – October 14, 2013


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Product Details

  • Hardcover: 304 pages
  • Publisher: Phaidon Press (October 14, 2013)
  • Language: English
  • ISBN-10: 0714865907
  • ISBN-13: 978-0714865904
  • Product Dimensions: 8.8 x 1.2 x 11.8 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #29,083 in Books (See Top 100 in Books)

Editorial Reviews

Review

"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 – you get lost in his vivid stories about being a chef, in the spreads of captivating images of the Bay Area and in his candid and beautiful recipes. We need more non‐conformist chefs like Patterson, and more thoughtful cookbooks like his." – Amanda Hesser, co‐founder, Food52

"One of the greatest chefs and most innovative, provocative and important voices in food today. He is also a terrific and thought provoking writer. Daniel Patterson is both discovering and redefining what ’American Food’ really means." – Anthony Bourdain

"Daniel grafts the region’s local identity to a transcending original impulse, making him one of the most thought provoking food voices in the world." – Chad Robertson, Tartine

"Coi is so much more than its recipes. Daniel has found the perfect way to show the process of creation of dish from the point of inspiration to the final plated masterpiece. It is like watching a dish come to life on the pages of Coi. This is such an exceptionally beautiful book." – Ludo Lefebvre, Trois Mec and judge, The Taste

"Coi: Stories and Recipes is, first and foremost, a tale about finding one’s soul in the kitchen." – C: California Style

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.


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Customer Reviews

4.6 out of 5 stars
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There are fine recipes, of course, but the inspiration behind each recipe is interesting.
Elaine
Being a home cook and always trying out new methods, I was excited to try out some of the recipes in the book.
QBNMMA
I have since been following him since he opened COI, read articles he wrote as well as many interview he did.
Jitti Chaithiraphant

Most Helpful Customer Reviews

20 of 24 people found the following review helpful By Marci Madla on November 3, 2013
Format: Hardcover Verified Purchase
let me preface this review by saying I am a professional chef- I mention this because often I read negative reviews on restaurant cookbooks that complain about the impracticality of said cookbook and the recipes within. This is definitely not the source of my disappointment... the more impractical a cookbook seems to the common housewife or budding top chef fan, the better. This is what attracts me to them in the first place; an insight to an amazingly talented chef like Daniel Patterson, fuel for creativity, learning new techniques and staying on top of current trends. And while this book is very well written- the recipes leave much to be desired. Put this book side by side with the NOMA cookbook, sans stories and articles, and they are almost exactly the same. Many of the photographed dishes even look the same. I understand the natural aesthetic trend- but feel that many of the restaurant cookbooks I have purchased lately (not just the Coi book or phaidon books) all tend to be the same. Its getting boring
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4 of 4 people found the following review helpful By peederj on October 15, 2013
Format: Hardcover
Like many of the recent Phaidon cookbooks, this is more for the coffee table than the kitchen counter. The first book like this that I recall was Michel Bras' Essential Cuisine of 2002, though that was if anything more practical and arguably more lovely. This book has the food-art plated on a similar white plexiglas field, but distinguishes itself in the forthright direct account of the creative process behind each melange, the foraging in the woods for various unthinkable edibles, the struggle to get something to the two-Michelin star standard Coi has reached.

I've never eaten there myself but the cookbook may be better (and certainly cheaper) than the reality. It's food (and writing) to think about, pondering whether rules were made to be broken or simply there to guide you as to what people actually enjoy eating rather than experimenting with. I like the chef's voice personally, I like the effort to push the boundaries, to take "locavore" to its logical conclusion. But I doubt I'd much like eating this stuff regularly, whether by my own hand or his. It reminds why the word "interesting" is the most damning of faint praise.
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8 of 10 people found the following review helpful By Jitti Chaithiraphant on October 17, 2013
Format: Hardcover Verified Purchase
I first came across Chef Daniel Patterson's name around mid 2000 prior to COI opening. He wrote one brilliant concept cookbook about essential oil. It's one of my all time favorite cookbook. I have since been following him since he opened COI, read articles he wrote as well as many interview he did. He is a really good writer.

I appreciate his genius interpretation of modern American/California cuisine. I have been waiting for his second book for almost a decade.It's worth the wait. If you are looking for a book you aiming to copy his recipes or for home cook, don't buy it. You will end up writing unappreciative comments here. But if you are looking for a book which will inspire you by each of story how he constructed the dishes and an evolution of a great chef through times. This is the book for you.

I am glad that finally a chef in USA wrote a non-commercial driven cookbook, a cookbook which signified a chef and his restaurant. Sadly, it is hard to find this kind of book in a country full of world class talent chefs. We buy cookbooks to read and learn shared techniques.

Just there are some pictures totally unrelated. I will not comment on it. Phaidon can do a much better job by filling those with pictures of chef, his restaurant, his kitchen members, or action shots that represent who he is. I am not a big fan of Phaidon's books. Too many fillers than juice. This one is exceptional.

Only one comment, some fonts in the book are hard to read. Really small.

I personally can't wait for him to write his 3rd book.
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2 of 2 people found the following review helpful By Joshua R. on June 18, 2014
Format: Hardcover Verified Purchase
Nobody is going to actually cook from this thing but it's pretty to look at. Patterson's food is pretty ridiculous but if you're even considering the purchase of such a book, you know that. Very narcissistic and full of "wow, man...seaweed is so awesome, dude" moments.
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By QBNMMA on February 25, 2014
Format: Hardcover Verified Purchase
After an incredible meal at Coi, I was delighted to find that Daniel had released this cookbook. Being a home cook and always trying out new methods, I was excited to try out some of the recipes in the book. They turned out pretty well, considering that most home cooks do not have the specialized equipment that is used in molecular restaurant kitchens. I have thoroughly enjoyed this book and there are lots of photos that illustrate what the food should look like.
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By Pen Name on February 16, 2014
Format: Hardcover Verified Purchase
This should be required reading for every young chef trying to find their way, and every burned out chef trying to remember what it was they loved about cooking in the first place. Patterson is the truth.
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By Elaine on February 1, 2014
Format: Hardcover Verified Purchase
Daniel Patterson's book is a different approach to a cookbook. There are fine recipes, of course, but the inspiration behind each recipe is interesting. The photographs in the book are of dishes that have been made at COI, Daniel's San Francisco restaurant, as well as a few interior restaurant photos and pretty California scenery. The book is one you will want to read, not just quickly page through, although the many photographs will make it a nice coffee table book as well.
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