We just made a book with Daniel Patterson of Coi

Phaidon collaborates with the man single-handedly reinventing Californian cuisine - much excitement results

One of the most anticipated books in our upcoming release season has to be Coi, Stories and Recipes - a book we made with Daniel Patterson, the head chef of Coi, in San Francisco.

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's already won him two Michelin stars and a growing worldwide reputation among foodies for pioneering a new kind of Californian cuisine. 

So what about the book we hear you ask? Trust us, it's another soon-to-be classic, in the mould of Noma, A Day at elBulli and FavikenCoi tells the story of the restaurant, its dishes and Patterson’s philosophy. Beginning with a look at California - how Patterson arrived there and how it influenced his work at Coi - it takes the reader into the restaurant's kitchen, and all the way through an 11 course tasting menu.

It does so by way of a series of short essays, each comprising an engaging text and narrative recipe, which reveal the story and inspiration behind the restaurant’s creative dishes. The stories behind a further 50 selected dishes are also narrated, and are accompanied by recipes in a conversational style. 



The book includes 150 specially commissioned and rather beautiful photographs, showing the finished dishes as well as atmospheric images of the restaurant, the California landscape, and some nice portraits of Coi staff and suppliers. It features a foreword by Harold McGee, the world-renowned authority on the chemistry of food and cooking who's worked alongside giants of the chef world including Thomas Keller and Heston Blumenthal. Stoked? Yes, you bet we are. Check out the video above and be among the first in the world to get Coi on pre-order here.