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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. 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. 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
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.