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Coco: 10 World-Leading Masters choose 100 Contemporary Chefs Hardcover – 30 Oct 2009

3.5 out of 5 stars 6 customer reviews

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Product details

  • Hardcover: 440 pages
  • Publisher: Phaidon Press (30 Oct. 2009)
  • Language: English
  • ISBN-10: 0714849545
  • ISBN-13: 978-0714849546
  • Product Dimensions: 22.2 x 5.1 x 29.8 cm
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 715,621 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description


The Bookseller

'at once a cook book, epicurean reference, coffee table tome and travel guide … a buffet of a book you'll just keep going back to.'
Men's Health

'great for both the coffee table and the kitchen table.'
Easy Living

About the Author

Ferran Adrià is recognized as the best chef in the world. His legendary talent, creativity and gastronomic innovations have inspired chefs and food-lovers around the world for many years, and make elBulli what it is today.
Mario Batali, chef, television host, and writer, is the chef and owner of the Michelin-starred Babbo restaurant, and Del Posto, both in New York City; in 2002 he won the James Beard Foundation's Best Chef: New York City award and in 2005 the JBF awarded him Outstanding Chef of the Year.
Shannon Bennett is the chef and owner of Melbourne's award-winning French restaurant, Vue du Monde, celebrated for its homage to classical French cuisine.
Alain Ducasse is a famous chef from Monaco, where his 3-Michelin-starred Louis XV restaurant is celebrated for its expert preparation of seasonal ingredients, and Alain Ducasse restaurant at the Plaza Athénée in Paris earned 3 Michelin stars for its modern, authentic French cuisine.
Fergus Henderson, famous British chef and cookbook author, founded the St John restaurant and St John Bread Wine to critical acclaim. He is perhaps most well known for his philosophy of "nose to tail eating," also the name of his first cookbook.
Yoshihiro Murata is the third-generation chef and owner of the famed Kikunoi restaurant in Kyoto, where he has expanded the vision of traditional Kaiseki cuisine. His TV appearances and books, including the English edition of Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant, have introduced this legendary, exquisitely refined cuisine to audiences worldwide.
Gordon Ramsay is an internationally celebrated chef, television personality, and restaurateur. Awarded a total of 14 Michelin Stars, Ramsay is known for his innovative interpretations of classic British food at his eponymous London restaurant.
Rene Redzepi is head chef and owner of the two-star Michelin sensation Noma in Copenhagen, Denmark. Drawing on his own cultural heritage, he offers an inventive blend of Nordic and Macedonian cuisine with a distinctive emphasis on regional specialties such as musk ox and local seafood. Hailed as one of the most influential chefs on the international gastronomic scene, culinary wunderkind Redzepi, age 31, has re-invented the Nordic kitchen.
Alice Waters founded Chez Panisse in Berkeley, Calif., in 1971, and a food revolution was born. Serving a single fixed-price menu that changes daily, Chez Panisse serves only the highest quality seasonal products. One could argue that no single person has had a greater impact on American food. Alice is the author of eight books and has received numerous awards, including the James Beard Foundation Humanitarian Award in 1997 and Bon Appetit magazine's Lifetime Achievement Award in 2000.
Jacky Yu's restaurant Xi Yan, which opened in Hong Kong 2000, is one of the most coveted tables in the city. He has since opened three more restaurants in Hong Kong and one in Singapore, and with his own TV show and three bestselling cookbooks, Yu is China's most famous chef.

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Customer Reviews

3.5 out of 5 stars
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Top Customer Reviews

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!
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Format: Hardcover 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.
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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.
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