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Product Description
Review
"Informative and fun."
–The San Francisco Chronicle
"Ridiculously impressive book highlighting future food stars as crowned by the industry's current masters."
–Details --This text refers to the Hardcover edition.
–The San Francisco Chronicle
"Ridiculously impressive book highlighting future food stars as crowned by the industry's current masters."
–Details --This text refers to the Hardcover edition.
Product Description
Coco is an exciting, unprecedented guide to the most exceptional talent in the international restaurant world. Coco presents 100 of the best emerging contemporary chefs from all corners of the globe as selected by 10 culinary icons: Ferran Adrià, Mario Batali, Shannon Bennett, Alain Ducasse, Fergus Henderson, Yoshihiro Murata, Gordon Ramsay, René Redzepi, Alice Waters and Jacky Yu.
From Singapore to New York, Stockholm to Seattle, Hong Kong to Paris, these chefs are pushing their craft to new heights and have just begun to receive attention for their cooking. Arranged alphabetically, the book presents each chosen chef with an insightful essay from the ?chef-curator? explaining their pick, a bio, sample menu, and gorgeous full-color images of the restaurant, the kitchen, the chef at work, as well as accompanying recipes such as David Chang?s (Momofuku, New York), Mackerel with Kimchi Puree, Oyster and Radish, Allison Vines-Rushing?s (MiLa, New Orleans) Sweet Potato Pappardelle with Roasted Shitake Mushrooms and Shaved Sheep Cheese and Amaryll Schwertner?s (Boulette?s Larder, San Francisco) Hungarian Cabbage Leaves Stuffed with Kurobuta Pork Shoulder, Sauerkraut with Quince, and Smoky Pork Belly. Part cookbook, part guide to the world's best new restaurants, and part who's who of the international food scene, Coco is an invaluable and timely culinary sourcebook for chefs and food enthusiasts alike. --This text refers to the Hardcover edition.
From Singapore to New York, Stockholm to Seattle, Hong Kong to Paris, these chefs are pushing their craft to new heights and have just begun to receive attention for their cooking. Arranged alphabetically, the book presents each chosen chef with an insightful essay from the ?chef-curator? explaining their pick, a bio, sample menu, and gorgeous full-color images of the restaurant, the kitchen, the chef at work, as well as accompanying recipes such as David Chang?s (Momofuku, New York), Mackerel with Kimchi Puree, Oyster and Radish, Allison Vines-Rushing?s (MiLa, New Orleans) Sweet Potato Pappardelle with Roasted Shitake Mushrooms and Shaved Sheep Cheese and Amaryll Schwertner?s (Boulette?s Larder, San Francisco) Hungarian Cabbage Leaves Stuffed with Kurobuta Pork Shoulder, Sauerkraut with Quince, and Smoky Pork Belly. Part cookbook, part guide to the world's best new restaurants, and part who's who of the international food scene, Coco is an invaluable and timely culinary sourcebook for chefs and food enthusiasts alike. --This text refers to the Hardcover edition.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.2 out of 5 stars (6 customer reviews)
34 of 35 people found the following review helpful
4.0 out of 5 stars
Actually quite interesting, Nov 6 2009
By Jackal - Published on Amazon.com
This review is from: Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs (Hardcover)
One hundred star chefs provide recipes spread over a couple of pages each. This sounds like an awful idea; especially coupled with the binding and layout that tries to be exclusive, but feels a bit cheap. Howver, the book is actually quite interesting. The chefs are picked by superstar chefs so they are mostly up-and-coming people. When you start looking at the actual dishes presented, they look fresh and really cutting edge. I've had a few of these dishes in other restaurants so this is live diffusion of ideas!Who should buy this book? Maybe other chefs, who want to copy of get inspiration. Maybe the travelling gourmet who want to know more about rising star chefs and where to eat. I give the book four stars only because a book like this isn't really essential to own and in a couple of years it will be dated. I guess it will serve very well as a time capsule of what was trendy in 2008.
5 of 6 people found the following review helpful
5.0 out of 5 stars
Must buy for the serious Chef/Foodie, Mar 30 2010
By Reginald Abalos - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs (Hardcover)
Unlike the previous reviews I really feel that the 100 selected chefs in this book really represent the future "Adrias" "Ramseys" and "Ducasses" of the international food scene for the foreseeable future, many I'm sure, you will hear more and more about. The book is well laid out and a lot of recipes look and sound as if they could actually work, although some are hopelessly restaurant only (unless you have 15K to plop down on an ultrasonic infusion machine:) The choices of the chef panel is really eclectic and diverse, although the inclusion of some of the more lesser known Asian chefs on both the panel and the chosen chefs would only really be relevant and interesting to traditional Asian diners, I would personally liked it if they included more modernized Asian chefs like Yoshihiro Narisawa. It would have lent more relevance to the obviously modern slant most of the chosen represent in their cuisine. Not to slight in anyway traditional Asian cuisine which will always have a place. The same could be said about the more traditional choices by chefs like Alice Waters and Fergus Henderson. Just my opinion. Very inspirational for working chefs and a great feature of the immense talent that is coming out from all corners of the globe. The book is also a great deal considering it's content length and reasonable price. Though I find the Maypole like inclusion of bookmarks a little annoying. Two or three would have sufficed.
1 of 1 people found the following review helpful
5.0 out of 5 stars
Power in the varied, Feb 26 2011
By James - Published on Amazon.com
This review is from: Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs (Hardcover)
If you're not a working chef I don't know this book is particularly helpful. I turn to this book when I have a question in mind, it's the moment in recipe written where you ask, "yeah but how can I do that?" This is when this book comes into my everyday life. What makes this book the one I turn to first is that you are instantly exposed to the paradigms and techniques of so many chefs. It's not the world of one mind, this ups my chances for finding that nugget of knowledge I need. This book never sits on my shelf for long. Phaidon always puts out wonderful publications of heirloom quality, this one is no exception.
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