Coi: Stories and Recipes

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

Daniel Patterson's book is a different approach to a cookbook. There are fine recipes, of course, but the inspiration behind each recipe is interesting. The photographs in the book are of dishes that have been made at COI, Daniel's San Francisco restaurant, as well as a few interior restaurant photos and pretty California scenery. The book is one you will want to read, not just quickly page through, although the many photographs will make it a nice coffee table book as well.

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.

Coi gives the reader a great insight into the process of one of the worlds great chefs. Daniel Pattersons philosophy and approach to food is "truth". Being true to the ingredient while being true to his self. I love the book, as a chef it inspires me.

What a gorgeous and informative book. I thoroughly enjoy reading and rereading it.

This should be required reading for every young chef trying to find their way, and every burned out chef trying to remember what it was they loved about cooking in the first place. Patterson is the truth.

WOW. I LOVE THIS BOOK. SO TASTEFULLY DONE. A MASTERPIECE. A MUST HAVE FOR ANY SERIOUS CHEF. IF YOU HAVE FOLLOWED DANIEL'S CAREER, YOU WILL KNOW HE IS ONE OF THE BEST IN THE GAME.

This is one of the most beatiful cookbooks

Stunning book by such an unassuming man.

great

good

Good

Por el precio estoy contentisimo con el libro. Sin embargo tengo dos peros: la parte de las recetas esta escrita en un tipo de letra pequeñisimo (y la edad no perdona, ya me cuesta leer esos tamaños) y las paginas de fotos son en mate, con lo cual la foto no presenta la vivacidad y nitidez que podria haber tenido. Por lo demas un libro interesante, y repito, a un precio irrisorio (lo compre de segunda mano a un vendedor del market place, y entre envio y el libro fueron unos 7-8 euros)