Coi

Stories and Recipes


The first book on the two-Michelin-starred restaurant Coi in San Francisco and its innovative new Californian cuisine


Daniel Patterson with forewords by Harold McGee and Peter Meehan


Editions:

Price: USD$49.95


ABOUT THE BOOK

Daniel Patterson is the head chef of Coi, a restaurant in San Francisco, California. At Coi, Patterson mixes modern culinary techniques with local, wild and cultivated ingredients to create highly original dishes that speak of place, memory, and emotion. It’s an approach that has won him two Michelin stars and a worldwide reputation for pioneering a new kind of Californian cuisine.

Coi: Stories and Recipes tells the story of the restaurant, its dishes and Patterson’s philosophy. Beginning with a look at California - how Patterson arrived there and its influence on Coi - the book takes the reader into the Coi kitchen, and through an eleven course Coi tasting menu. It does so by way of a series of short essays, each comprised of an engaging text and narrative recipe, which reveal the story and inspiration behind the restaurant’s creative dishes. The stories behind a further fifty selected dishes are also narrated, and are accompanied by conversational recipes.

The book includes 150 specially commissioned photographs showing the finished dishes as well as atmospheric images of the restaurant, the California landscape, and portraits of Coi’s staff and suppliers.

SPECIFICATIONS
Hardback
290 x 214 mm (11 3/8 x 8 3/8 in)
304 pp
150 colour illustrations
9780714865904 | 0714865907


ABOUT DANIEL PATTERSON

Daniel Patterson was born in Massachusetts and moved to California in 1989, where he now has three restaurants: Coi (2006), Plum (2010) and Haven (2012). At Coi, Patterson mixes modern culinary techniques with local and cultivated ingredients to create highly original dishes that speak of place, memory and emotion. It is an approach that has won him two Michelin stars and a worldwide reputation for pioneering a new kind of Californian cuisine. Patterson is also a frequent contributor to the New York Times, Lucky Peach, Food & Wine and other publications.

FOREWORD BY PETER MEEHAN

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 Appetit, and The New York Times, and he has collaborated on a number of cookbooks.



FOREWORD BY HAROLD MCGEE

Harold McGee is a world-renowned authority on the chemistry of food and cooking, and the science of everyday life. He is the award-winning author of On Food & Cooking, Keys to Good Cooking and The Curious Cook. He has worked alongside chefs such as Thomas Keller and Heston Blumenthal. He lives in California.

PHOTOGRAPHS BY MAREN CARUSO

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, Cook_Inc. and Food & Wine. She won the 2013 One Eyeland Photography Award for Fine Art Photographer of the Year.


COI, STORIES AND RECIPES

Coi

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