Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs

Overview

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 ...

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Overview

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.

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Editorial Reviews

From Barnes & Noble
Ever since Phaidon unveiled its 10x10 series, we have been hoping that the publishing house would apply this innovative concept to cooking. Coco answers those prayers. The idea behind each 10x10 book is simple: Invite ten masterful practitioners of a specialty (e.g., art, architecture, photography, graphic design) to each choose ten young talented practitioners in their field. As in previous numbers, the diversity of the selectors ensures its success. In the case of Coco, the roster of first-rate chefs contains a host of individualists: Mario Batali, Alice Waters, Gordon Ramsay, Alain Ducasse, Yoshihiro Murata, Ferran Adria, Rene Redzepi, Jacky Yu, Ferguson Henderson, and Shannon Bennett. Each of the 100 chefs selected by this august panel is featured with recipes, photographs, a menu, and an original essay by the chef-curator.
From the Publisher
"Informative and fun."
–The San Francisco Chronicle

"Ridiculously impressive book highlighting future food stars as crowned by the industry's current masters."
–Details

Library Journal
This lavishly illustrated volume is a who's who survey of top contemporary cooks, selected by ten of the world's best chefs (including Mario Batali, Alain Ducasse, and Alice Waters). Selection is based on the food served, the way that the chefs run their kitchen, and their contribution to gastronomy. Each entry includes a biography, sample menu, recipes, and photos. Coming from more than 20 countries, the chefs chosen include such rising culinary stars as David Chang and Allison Vines-Rushing. While the high price may deter small and medium-sized libraries, this will be essential for chefs and foodies in libraries that can afford it.
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Product Details

  • ISBN-13: 9780714849546
  • Publisher: Phaidon Press
  • Publication date: 12/2/2009
  • Pages: 448
  • Sales rank: 507,597
  • Product dimensions: 8.70 (w) x 11.70 (h) x 1.90 (d)

Meet the Author

Ferran Adrià Working from his highly acclaimed restaurant elBulli, Adria's legendary talent and innovations have inspired chefs around the globe.
Mario Batali is a celebrated chef, TV host, and the owner of multiple restaurants in New York City including Babbo and Del Posto.
Shannon Bennett is the chef and owner of Melbourne's famed restaurant, Vue du Monde, widely acclaimed for its homage to classical French cuisine.
Alain Ducasse is one of the most respected chefs in the world. Starting with the flagship 3-starred Louis XV in Monaco, his restaurants throughout the world have earned him more Michelin stars than any other chef.
Fergus Henderson is a famous British chef and cookbook author. His restaurants St John and St John Bread and Wine both opened to critical acclaim.
Yoshihiro Murata is the third-generation chef and owner of the famed Kikunoi restaurant in Kyoto.
Gordon Ramsay is a world-renowned chef, television celebrity and restaurant entrepreneur based in the UK.
René Redzepi, master of the emerging New Nordic cuisine, is head chef and owner of Noma restaurant in Copenhagen.
Alice Waters founded the seminal Chez Panisse restaurant in Berkeley, California in 1971, and is Vice President of Slow Food International.
Jacky Yu's restaurant Xi Yan, which opened in Hong Kong 2000, is one of the most coveted tables in the city and has helped make Yu China's most famous chef.

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Table of Contents

10 World-Leading Masters 8

100 Contemporary Chefs 10

10 Classic Dishes by Master Chefs 411

Glossary 425

Restaurant Directory 429

Index 432

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Sort by: Showing 1 Customer Reviews
  • Posted February 6, 2010

    Invigorating. Cutting edge food knowledge with great illustrations.

    Comprehensive look at the most current professional cooking from around the world.

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