Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs

by Ferran Adrià (Editor), Phaidon Press, Mario Batali (Editor)

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 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.

Genres: Cookbooks, Food, Cooking, Nonfiction, Reference

448 pages, Hardcover

First published January 1, 2009

About the author

One of the world's top chefs, Ferran Adrià Acosta (born May 14, 1962) headed the restaurant elBulli, joining the staff in 1984 and rapidly progressing to become head chef. Famous for his pioneering culinary techniques, he has been applauded—and imitated—around the world, and won three Michelin stars for elBulli, along with many other accolades. Since elBulli's closure in 2011, Ferran has been lecturing around the world and developing the elBullifoundation, a culinary academy and think tank, on the site of the former restaurant.

Reviews

[Tara · Rating 4 out of 5]

A look at 100 contemporary chefs, with their menus and recipes, as chosen by 10 master chefs (think Alice Waters, Ferran Adrià, etc.). The recipes are fascinating to read and ponder, even if most of them are unworkable in a regular kitchen. (Sample instructions: “Light a small coal stove, place a dried hoba leaf on top….)

[Avis Black · Rating 5 out of 5]

Serious recipes for the cook to ponder, and a real aesthetic delight for the reader. This book is one I just goggled over.