Coi: Stories and Recipes [Hardcover]

An absorbing self‐portrait of an exceptional cook. – Harold McGee

Daniel Patterson is the head chef/owner of Coi in San Francisco, one of America’s most celebrated restaurants. Patterson mixes modern culinary techniques with local ingredients to create imaginative dishes that speak of place, memory, and emotion. His approach has earned him five James Beard nominations and winner of the James Beard Award’s Best Chef of the West 2014, two Michelin stars, and a worldwide reputation for pioneering a new kind of Californian cuisine.

Now, in his new bookCoi: Stories and Recipes, Patterson shares a personal account of the restaurant, its dishes, and his own unique philosophy on food and cooking. 70 recipes are featured with narrative essays, includingChilled Spiced Ratatouille Soup;Carrots Roasted in Coffee Beans;Strawberries and Cream with Tiny Herbs; andLime Marshmallow with Coal‐Toasted Meringue.

This book is beautifully written by Patterson, who is respected for his original food writing in publications such asThe New York TimesandLucky Peach, and is also co‐author, along with Mandy Aftel, ofAroma: The Magic of Essential Oils in Food and Fragrance(2004). 150 color photographs by Maren Caruso include atmospheric images of the restaurant and the California landscape. Forewords by Peter Meehan and Harold McGee.

Daniel Patterson was born in Massachusetts and moved to California in 1989, where he now has three restaurants: Coi (2006) in San Francisco, Plum (2010) and Haven (2011) in Oakland. He is the winner of many awards, including Best New Chef byFood & Wine Magazine, Chef of the Year bySan Francisco Magazineand James Beard Award for Best Chef of the West . He has been nominated and won James Beard Awards including Best Chef: West in 2013. Coi holds 2 Michelin stars, and is ranked #58 on the San Pellegrino World&rsqulC=