Coi av Daniel Patterson, Peter Meehan

449,-

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<p>''An absorbing self-portrait of an exceptional cook.'' Harold McGee</p><p>Daniel Patterson is the head chef /owner of Coi (pronounced "Kwa"), a two-Michelin-starred restaurant in San Francisco. At Coi, Patterson mixes modern culinary techniques with local, wild and cultivated ingredients to create original dishes that speak of place, memory, and emotion. It''s an approach that has earned him a worldwide reputation for pioneering a new kind of Californian cuisine.</p><p>Patterson is also known for his original food writing, and he has been published in recent years in <em>The New York Times</em>, <em>Bon Appetit</em> and <em>Lucky Peach</em>. Now, in his highly anticipated new book, <em>Coi: Stories and Recipes</em>, Patterson writes a personal account of the restaurant, its dishes and his own unique philosophy about food and cooking. Beginning with a look at California - how Patterson arrived from the East Coast and how he became to feel more at home as the years progressed ¿ the bo