"Coco" is an exciting, unprecedented guide to the most exceptional talent in the international restaurant world. "Coco" presents 100 of the best emerging chefs from around the world. It is selected by 10 superstar chefs: Ferran Adria (Spain), Mario Batali (US), Rene Redzepi (Denmark), Alice Waters (US), Jacky Yu (Hong Kong), Gordon Ramsay (UK), Ferguson Henderson (UK), Shannon Bennett (Australia), Alain Ducasse (France) and Yoshihiro Murata (Japan). The selected 100 chefs are creating the most innovative cuisine today. From Singapore to New York, Stockholm to Surrey, Hong Kong to Paris, these chefs are pushing their craft to new heights and have just begun to receive attention for their cooking. Arranged alphabetically by chef, the book will present each chef over two spreads. The first spread includes the curator's presentation of the chef in the form of an original essay, a sample menu by the chef, and two to three of the chef's signature recipes. The second spread includes photographs of each recipe as prepared by the chef, as well as photographs of the restaurant, the chef at work, and the chef's environment, including farmers' markets and favorite ingredients. In the back of the book, each chef-curator discusses one specific dish that has had a particular significance throughout his/her life or career, accompanied by a recipe and photograph of the dish. Part cookbook, part guide to the world's best new restaurants, and part who's who of the international food scene, "Coco" showcases the cooking of today's best new chefs, as chosen by today's culinary icons.
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"Informative and fun."
"-The San Francisco Chronicle"
"Ridiculously impressive book highlighting future food stars as crowned by the industry's current masters."
"-Details"
"-The San Francisco Chronicle"
"Ridiculously impressive book highlighting future food stars as crowned by the industry's current masters."
"-Details"
About the Author
Ferran Adria Working from his highly acclaimed restaurant elBulli, Adria's legendary talent and innovations have inspired chefs around the globe.
Mario Batali is a celebrated chef, TV host, and the owner of multiple restaurants in New York City including Babbo and Del Posto.
Shannon Bennett is the chef and owner of Melbourne's famed restaurant, Vue du Monde, widely acclaimed for its homage to classical French cuisine.
Alain Ducasse is one of the most respected chefs in the world. Starting with the flagship 3-starred Louis XV in Monaco, his restaurants throughout the world have earned him more Michelin stars than any other chef.
Fergus Henderson is a famous British chef and cookbook author. His restaurants St John and St John Bread and Wine both opened to critical acclaim.
Yoshihiro Murata is the third-generation chef and owner of the famed Kikunoi restaurant in Kyoto.
Gordon Ramsay is a world-renowned chef, television celebrity and restaurant entrepreneur based in the UK.
Rene Redzepi, master of the emerging New Nordic cuisine, is head chef and owner of Noma restaurant in Copenhagen.
Alice Waters founded the seminal Chez Panisse restaurant in Berkeley, California in 1971, and is Vice President of Slow Food International.
Jacky Yu's restaurant Xi Yan, which opened in Hong Kong 2000, is one of the most coveted tables in the city and has helped make Yu China's most famous chef.
Mario Batali is a celebrated chef, TV host, and the owner of multiple restaurants in New York City including Babbo and Del Posto.
Shannon Bennett is the chef and owner of Melbourne's famed restaurant, Vue du Monde, widely acclaimed for its homage to classical French cuisine.
Alain Ducasse is one of the most respected chefs in the world. Starting with the flagship 3-starred Louis XV in Monaco, his restaurants throughout the world have earned him more Michelin stars than any other chef.
Fergus Henderson is a famous British chef and cookbook author. His restaurants St John and St John Bread and Wine both opened to critical acclaim.
Yoshihiro Murata is the third-generation chef and owner of the famed Kikunoi restaurant in Kyoto.
Gordon Ramsay is a world-renowned chef, television celebrity and restaurant entrepreneur based in the UK.
Rene Redzepi, master of the emerging New Nordic cuisine, is head chef and owner of Noma restaurant in Copenhagen.
Alice Waters founded the seminal Chez Panisse restaurant in Berkeley, California in 1971, and is Vice President of Slow Food International.
Jacky Yu's restaurant Xi Yan, which opened in Hong Kong 2000, is one of the most coveted tables in the city and has helped make Yu China's most famous chef.
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Most Helpful Customer Reviews
9 of 9 people found the following review helpful
By Katie Pepper
Format:Hardcover
What an absolute delight! After lugging this book home, I poured over it for hours - first on the couch then in bed. I couldn't put it down. I love that there are so many different chefs featured in this book, they each get the same number of pages, with their story, lots of lovely photos, and their recipes. Some are simple and easy to follow, but most are quite complicated and not necessarily suitable for cooking at home. But, I am a girl who loves to dream, and dream I will with this wonderful book. Buy it!
11 of 12 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
Overall this is a nice book, however, it does not live up to expectations - not as a cookbook. First, when you first leaf through it and turn to any of the 100 featured chefs, each presents a menu of between about 6 and 12 courses/dishes. Looks fantastic, you see something that sounds great. You turn the page and see of all of these usually only 3 or 4 recipes are actually given - so disappointment as why mention all the fantastic dishes and then not how to make them all - most likely the one that caught your eye is not one of the ones given. The second shortcoming and diappointment is that fact that quite a few of the recipes are incomplete. I've only just gotten the book, and have not yet cooked any of the recipes, though I have read through a lot of them and found ommissions or steps left out - not just in one but in rather a few of the recipes I read through. Perhaps I just got the bad ones, but it looks as if this was compilied in a rather slap dash way. Now I have a lot of cookbooks - over 300 - many from top chefs (Feran Adria, Thomas Keller, all the Nobu books, etc., etc.) and I read the recipes all the time (I also cook from them). So I see this as not just a little error. I've never seen a cookbook that had so many. If you are an experience cook, you can probably interpolate and figure out what the missing step is, but the recipes should have been checked by the chefs (or maybe even an experienced food editor) before this was sent to print. So a nice book for the shelf with quite a few nice recipes, but it should have been better for the kind of work it represents itself to be.
20 of 25 people found the following review helpful
Format:Hardcover
This could so nearly have been a perfect guide to the new protaganists of the cuisine of the new millenium. However the editors have played safe in respect of one or two of their contributors, to the unfortunate detriment of the whole. Compare and contrast the numerous erudite observations of chefs Alain Ducasse and Rene Redzepi to the uninformative and rehearsed comments from for example our own Gordon Ramsay (presumably only included to try and boost UK sales). What is of more importance of course however is the cuisine and the thinking behind it. From that viewpoint this book, although not readily accessible to most home cooks with regard to necessary equipment or technique,gives a very valuable snapshot of what is happening in contemporary cuisine across europe today. And how refreshing it is to see so many young chefs with such vibrant and exciting ideas. Recommended if you already own a waterbath, vacuum packing machine and pacojet; perhaps more of a coffee table book for the home cook without such equipment.
3 of 4 people found the following review helpful
By cookbook
Format:Hardcover
I COMPLETELY agree with MW's earlier review. TONS of errors and omissions in the recipes. This book was obviously not tested or even edited by a food editor who would recognise recipe errors. I expected more from Phaidon honestly. Seems like a book that was thrown together, without a recipe tester, recipe writer, or a proper food editor. It even lacks photographic continuity. Some photos are great, while others definitely lack in quality. Did they just have all of the chef's send in their own photography and recipes and publish them without testing or real editing? The whole book is nice, but seems like a marketing ploy. So many of these "top chef" compilations are done so poorly...
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