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Coi, Stories and Recipes [Englisch] [Gebundene Ausgabe]

Daniel Patterson
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Kurzbeschreibung

14. Oktober 2013
Written by Coi’s head chef and owner, Daniel Patterson – a highly respected food writer as well as a chef, Patterson is a frequent contributor to The New York Times, The Financial Times, Lucky Peach and Food & Wine. In Coi, Patterson explores his new kind of Californian cuisine; skilfully mixing modern culinary techniques with local wild ingredients to create highly original dishes that speak of place, memory and emotion. In a series of beautifully written and engaging short essays he reveals the inspirations and stories behind 70 of the restaurant’s original dishes. Includes more than 150 specially commissioned photographs showing the finished dishes as well as atmospheric images of the restaurant, Californian landscape, and portraits of Coi’s staff and suppliers. International author tour planned for Fall 2013, includes London, Sydney and an appearance by Daniel Patterson at the New York City Wine and Food Festival.

Wird oft zusammen gekauft

Coi, Stories and Recipes + Manresa: An Edible Reflection + D.O.M.: Die neue brasilianische Küche
Preis für alle drei: EUR 119,06

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Produktinformation

  • Gebundene Ausgabe: 304 Seiten
  • Verlag: Phaidon; Auflage: 1 (14. Oktober 2013)
  • Sprache: Englisch
  • ISBN-10: 0714865907
  • ISBN-13: 978-0714865904
  • Größe und/oder Gewicht: 30 x 22,3 x 3,2 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)
  • Amazon Bestseller-Rang: Nr. 58.039 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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Produktbeschreibungen

Pressestimmen

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

Über den Autor und weitere Mitwirkende

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. 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 Appétit and The New York Times, and he has collaborated on a number of cookbooks.

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0 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen 5Sterne 6. Dezember 2013
Format:Gebundene Ausgabe|Verifizierter Kauf
Grossartiges Kochbuch, Grossartige Küche die Herr Patterson da vorstellt.
Laien sollten die Finger von diesem Buch lassen-da es eher etwas für Köche ist-die dieses Buch als Inspiration oder Sammelwerk nutzen
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Amazon.com: 4.6 von 5 Sternen  12 Rezensionen
16 von 20 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen 4 stars but disappointed 4. November 2013
Von Marci Madla - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
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 von 8 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen What a great writer and great chef he is 18. Oktober 2013
Von Jitti Chaithiraphant - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
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 von 4 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Not exactly practical, but earnest and honest contemporary culinary philosophy 15. Oktober 2013
Von peederj - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
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 von 1 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Good Coffee Table Book, No More 18. Juni 2014
Von Joshua R. - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
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 von 5 Sternen Beautiful and Informative 25. Februar 2014
Von QBNMMA - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
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.
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