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Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs Paperback – December 6, 2010
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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.
It might not be quite accurate to call this a cookbook. Coco is a juried show of some of the finest young chefs, selected by some of the most innovative and storied chefs of our time. 100 chefs have been chosen by 10 masters. There is a 4 page spread on each which includes a biography and influences, a sample menu and shots of their restaurant, and recipes to prepare one meal. Unlike many restaurant cookbooks I have, none that I have seen so far is too complicated or exotic for the home chef.
It could also be viewed as something of a travel guide, or wish book. Would that it were possible to visit all of these restaurants. As one who hails from one of the culinary centers of the universe, now adrift mid-pacific for a good long time, it gives me view of what is going on around the world, places to look for and book in advance when I travel, and a taste of distant lands, and fresh flavors dreamed up by bright new minds.
When I bought this I was not quite sure if I would like it but had a back-up plan. My daughter has found her passion as a chef, having started down a completely different track. I thought that if I did not enjoy it, she surely would.Read more ›
I will be specific. I tried three. First up, the Miso Eggplant on page 45. Picture is of eggplant with deeply browned miso on top. Problem is that the recipe calls for cooking the eggplant and miso for one hour at 175F (80C). This is not going to brown anything. Ultimately, you have eggplant and some bland miso on top. Very weak dish. (also picture is missing the lamb that this recipe is supposed to highlight, one of many editing errors). Next up - Chocolate Ganache with Hazelnut Croquant, Sweet Onions and Rosemary on page 56. Picture shows cream-colored pillow of ganache with ground dried onions. Looks great. However, the ganache recipe is a standard dark chocolate, butter, eggs and cream mixture which of course comes out as a heavy dark blob. Hazelnut base also very weak. (Idea of ground dried onions was great, I will concede that.) One guest said it would make great dessert at one of those dining in the blind events, where the flavors are really good and the fact that it looks ugly matters less. Finally, I tried 62 degree (C) egg on page 84. This calls for something very precise - sous vide egg at exactly 190 degrees for exactly 24 minutes. I did this, to the second.Read more ›
Most Recent Customer Reviews
the visual layout of the book is slightly old-fashioned, pictures etc could be better but the content is good. Read morePublished on September 7, 2013 by Kristof Stevens
great book, very good for chefs and profesional of gastronomy industry!, no doubt to buy it. Excelent for students and restaurantesPublished on May 12, 2013 by Christian Jiménez Lira
this book has a lot of good names in it like ferran adria and gordan ramsay. the pictures and dishes are very impressive the only downfall is that the recipes dont do their dishes... Read morePublished on March 20, 2013 by Thomas Baader
very good restaurant and, recipe book!
someday! i will eat all restaurant in this book!!!!!!!!!
this book is make me feel so beating!!!
This is a very unique cookbook. Showcasing 100 "up-and-coming" chefs, selected by 10 leading world chefs, each is a brief snippet of what the chef does and why they were chosen. Read morePublished on November 27, 2011 by Bradley Nelson