'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.
