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Coi: Stories and Recipes Hardcover – October 14, 2013
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"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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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.