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Coi: Stories and Recipes (Anglais) Relié – 25 novembre 2013

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Descriptions du produit

An absorbing self-portrait of an exceptional cook.' Harold McGee Daniel Patterson is the head chef /owner of Coi (pronounced "Kwa"), a two-Michelin-starred restaurant in San Francisco. At Coi, Patterson mixes modern culinary techniques with local, wild and cultivated ingredients to create original dishes that speak of place, memory, and emotion. It's an approach that has earned him a worldwide reputation for pioneering a new kind of Californian cuisine. Patterson is also known for his original food writing, and he has been published in recent years in The New York Times, Bon Appetit and Lucky Peach. Now, in his highly anticipated new book, Coi: Stories and Recipes, Patterson writes a personal account of the restaurant, its dishes and his own unique philosophy about food and cooking.Beginning with a look at California - how Patterson arrived from the East Coast and how he became to feel more at home as the years progressed - the book takes the reader into the Coi kitchen, and through 70 of the restaurant's original dishes such as Chilled Spiced Ratatouille Soup; Carrots Roasted in Coffee Beans, Monterey Bay Abalone with Nettle-Dandelion Salsa Verde; Inverted Cherry Tomato Tart and Lime Marshmallow with Coal-Toasted Meringue. The dishes are explained through a series of personal essays and narrative recipes, offering insight into Patterson's life, family, and inspirations. Coi: Stories and Recipes includes 150 color photographs showing the finished dishes as well as atmospheric images of the restaurant, the California landscape, and portraits of Coi's staff and suppliers. The book features forewords by Peter Meehan and Harold McGee. It is sure to be one of the most talked about cookbooks of the year.

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Amazon.com: 17 commentaires
11 internautes sur 13 ont trouvé ce commentaire utile 
What a great writer and great chef he is 18 octobre 2013
Par Jitti Chaithiraphant - Publié sur Amazon.com
Format: Relié Achat vérifié
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.
24 internautes sur 31 ont trouvé ce commentaire utile 
4 stars but disappointed 4 novembre 2013
Par Marci Madla - Publié sur Amazon.com
Format: Relié Achat vérifié
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
5 internautes sur 6 ont trouvé ce commentaire utile 
Not exactly practical, but earnest and honest contemporary culinary philosophy 15 octobre 2013
Par peederj - Publié sur Amazon.com
Format: Relié
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.
3 internautes sur 3 ont trouvé ce commentaire utile 
Good Coffee Table Book, No More 18 juin 2014
Par Josiah R. - Publié sur Amazon.com
Format: Relié Achat vérifié
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.
1 internautes sur 1 ont trouvé ce commentaire utile 
Required Reading. 17 février 2014
Par Pen Name - Publié sur Amazon.com
Format: Relié Achat vérifié
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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