or
Sign in to turn on 1-Click ordering.
Trade in Yours
For a £6.21 Gift Card
Trade in
More Buying Choices
Have one to sell? Sell yours here
Sorry, this item is not available in
Image not available for
Colour:
Image not available

 
Tell the Publisher!
I’d like to read this book on Kindle

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

Coi: Stories and Recipes [Hardcover]

Daniel Patterson
3.7 out of 5 stars  See all reviews (3 customer reviews)
RRP: £35.00
Price: £22.75 & FREE Delivery in the UK. Details
You Save: £12.25 (35%)
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
Only 10 left in stock (more on the way).
Dispatched from and sold by Amazon. Gift-wrap available.
Want it tomorrow, 23 Oct.? Choose Express delivery at checkout. Details
Trade In this Item for up to £6.21
Trade in Coi: Stories and Recipes for an Amazon Gift Card of up to £6.21, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Learn more

Book Description

14 Oct 2013

'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.


Special Offers and Product Promotions

  • Between 20-26 October 2014, spend £10 in a single order on item(s) dispatched from and sold by Amazon.co.uk and receive a £2 promotional code to spend in the Amazon Appstore. Here's how (terms and conditions apply)

Frequently Bought Together

Coi: Stories and Recipes + Alex Atala: D.O.M + A Work in Progress: Journal, Recipes and Snapshots
Price For All Three: £71.47

Buy the selected items together


Product details

  • Hardcover: 304 pages
  • Publisher: Phaidon Press (14 Oct 2013)
  • Language: English
  • ISBN-10: 0714865907
  • ISBN-13: 978-0714865904
  • Product Dimensions: 30 x 22.3 x 3.2 cm
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 88,464 in Books (See Top 100 in Books)

More About the Authors

Discover books, learn about writers, and more.

Product Description

Review

We want to nestle on the couch, put our feet up and browse the pages of Coi: Stories and Recipes…We'll linger over the stunning images of chilled ratatouille soup, a trio of soups that's swirled together and garnished with cilantro and nepitella flowers.The Argus

…the San Francisco chef is able to articulate his process—the way a dish comes together in his mind—better than most artists, culinary or otherwise... [...] His stories and recipes reflect a rigorously disciplined, highly conceptual, and deeply soulful nature…Medium

One of the most highly anticipated releases of 2013, Coi also happens to be Phaidon's first big, shiny chef book with an American chef.Eater.com

The real draw, however - aside from the beautiful photos - is that Patterson has written the book himself, which is rare for the restaurant chef. His illustrative, bookish style makes for a fun and interesting read.San Francisco Chronicle

Coi: Stories and Recipes is just that---a cookbook wrapped around a rich narrative with one of our great restaurants at its heart. Daniel Patterson is a wonderful writer and an even better chef. The pages provide evidence of both.Thomas Keller, The French Laundry

About the Author

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.
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.

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.

Sell a Digital Version of This Book in the Kindle Store

If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store. Learn more

What Other Items Do Customers Buy After Viewing This Item?


Customer Reviews

4 star
0
3 star
0
2 star
0
3.7 out of 5 stars
3.7 out of 5 stars
Most Helpful Customer Reviews
4 of 6 people found the following review helpful
5.0 out of 5 stars A Fantastic tribute to California 22 Nov 2013
Format:Hardcover|Verified Purchase
I first purchased a publication by master craftsman & Culinary genius Chef Daniel Patterson's around 2004 this was pre - COI opening. He wrote one brilliant concept cookbook about essential oil. It's one of my all time favorite cookbooks.

I have since been following Sir Paterson on a more interesting level since his amazing restaurant COI opened, I have always read his articles as well as follow as many interview he has made.

I appreciate his genius interpretation of modern American/California cuisine. I have been waiting for his second book for almost 10 years but let me tell you It's well worth the wait!

If you are looking for a book and you are a fairly gifted cook then to copy his recipes don't buy it. You will end up writing unappreciative comments on here and that's just not a cool thing to do.

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 this great chef through times, then rest assured this is the book for you.

I am glad to see that finally chefs in USA are writing non-commercial driven cookbook, a cookbook which signified a chef and his restaurant.

Sadly, it is often hard to find this kind of book in a world class talent chefs. Just there are some pictures totally unrelated. I will not comment on it.

One publishing house to be named is ******* they can do a much better job by filling those books with a picture of chef, his restaurant, or his kitchen members. I have to admit that they do have some of the best chefs Globally on thier "books" and a few publications are amazing but on the whole they are just not there..

My only one tiny grip is some fonts in the book are hard to read.

But personally can't wait for him to write his 3rd book and I am sure you will feel exactly the same.
Its a tribute to Californiacation as the RHC would say..
Comment | 
Was this review helpful to you?
1 of 2 people found the following review helpful
5.0 out of 5 stars Excellent 19 Feb 2014
Format:Hardcover|Verified Purchase
Excellent narrative, pictures and instructions in my opinion. But with any cook-book of this style, its every day practicality is very limited. Beautiful cuisine.
Comment | 
Was this review helpful to you?
0 of 5 people found the following review helpful
1.0 out of 5 stars Good book for my chef son 16 Mar 2014
By Tedrick
Format:Hardcover|Verified Purchase
My son wanted this book for his birthday as he wanted to read and try some of the recipes for his clients.
Comment | 
Was this review helpful to you?
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.6 out of 5 stars  12 reviews
17 of 21 people found the following review helpful
4.0 out of 5 stars 4 stars but disappointed 4 Nov 2013
By Marci Madla - Published on Amazon.com
Format:Hardcover|Verified Purchase
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
7 of 8 people found the following review helpful
5.0 out of 5 stars What a great writer and great chef he is 18 Oct 2013
By Jitti Chaithiraphant - Published on Amazon.com
Format:Hardcover|Verified Purchase
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.
4 of 4 people found the following review helpful
4.0 out of 5 stars Not exactly practical, but earnest and honest contemporary culinary philosophy 15 Oct 2013
By peederj - Published on Amazon.com
Format:Hardcover
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.
1 of 1 people found the following review helpful
3.0 out of 5 stars Good Coffee Table Book, No More 18 Jun 2014
By Joshua R. - Published on Amazon.com
Format:Hardcover|Verified Purchase
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.
5.0 out of 5 stars Beautiful and Informative 25 Feb 2014
By QBNMMA - Published on Amazon.com
Format:Hardcover|Verified Purchase
After an incredible meal at Coi, I was delighted to find that Daniel had released this cookbook. Being a home cook and always trying out new methods, I was excited to try out some of the recipes in the book. They turned out pretty well, considering that most home cooks do not have the specialized equipment that is used in molecular restaurant kitchens. I have thoroughly enjoyed this book and there are lots of photos that illustrate what the food should look like.
Were these reviews helpful?   Let us know
Search Customer Reviews
Only search this product's reviews

Customer Discussions

This product's forum
Discussion Replies Latest Post
No discussions yet

Ask questions, Share opinions, Gain insight
Start a new discussion
Topic:
First post:
Prompts for sign-in
 

Search Customer Discussions
Search all Amazon discussions
   


Look for similar items by category


Feedback