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.
Coi: Stories and Recipes
tells the story of the restaurant, its dishes and Patterson’s philosophy.
Beginning with a look at California - how Patterson arrived there and its
influence on Coi - the book takes the reader into the Coi kitchen, and through
an eleven course Coi tasting menu. It does so by way of a series of short
essays, each comprised of an engaging text and narrative recipe, which reveal
the story and inspiration behind the restaurant’s creative dishes. The stories behind
a further fifty selected dishes are also narrated, and are accompanied by
conversational recipes.
The book includes 150 specially commissioned 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 includes 150 specially commissioned photographs showing the finished dishes as well as atmospheric images of the restaurant, the California landscape, and portraits of Coi’s staff and suppliers.
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