US chef Daniel Patterson is set to release his first book, published by Phaidon, based on his two-Michelin-starred restaurant, Coi, later this year in October.
Set to be published by Phaidon in October, Coi: Stories and Recipes explores chef Daniel’s Californian cuisine which he serves at restaurant Coi in San Francisco. The book is a collection of Daniel’s recipes, which mix modern culinary techniques with local, wild ingredients.
At Coi, the service is intimate and original. Daniel serves just 30 guests a night a tasting menu of 11-13 courses, each prepared with fresh, foraged ingredients, hand picked that day.
The book itself is a homage to Daniel’s forward-thinking approach to fine-dining cuisine at restaurant Coi, taking the reader through an eleven course tasting menu.
As the title ‘Stories and Recipes’ suggests, the book is a compilation of 70 of Daniel’s dishes that he serves at restaurant Coi, as well as short essays and narrative recipes, with a foreword by American food writer Peter Meehan.
And, as if that wasn’t enough, home-cooks can also brush up on their measuring skills, with a practical chapter on weights and measures.
A few example recipes include: Chilled Spice Ratatouille Soup, Monterey Bay Abalone with Nettle-Dandelion Salsa Verde and Lime Marshmallow with Coal-Toasted Meringue.