Sean Brock is a chef who primarily works with the Cuisine of the Southern United States. He has been the executive chef at Charleston, South Carolina's Husk since its opening in 2010, as well as a partner at McCrady's Restaurant.
Francis Mallmann is living the dream in this book, cooking in some of the most beautiful places on earth. Cooking with fire is a very important element in all of my restaurants, and this book is an incredible inspiration.
Collects Argentine recipes that use fire as the primary cooking method, including savory corn pudding, skirt steak and fry bread, boneless porkchops with honey gremolata, and cast-iron-seared octopus with Murcia pimenton.
I love it when I read a cookbook and I feel like I’m spending time with the chef. Daniel Patterson’s food is some of the most intelligent and delicious food that I have ever eaten. Coi shows you a deeply personal look into California cuisine like no one but Daniel can. The writing alone makes this book worth consuming from cover to cover.
" "An absorbing self‐portrait of an exceptional cook." Harold McGee Daniel Patterson is the head chef/owner of Coi in San Francisco, one of Americas most celebrated restaurants. Patterson mixes modern culinary techniques with local ingredients to create imaginative dishes that speak of place, memory, and emotion. His approach has earned him five James Beard nominations and winner of the James Beard Awards "Best Chef of the West" 2014, two Michelin stars, and a worldwide reputation for pioneering a new kind of Californian cuisine. Now, in his new book Coi: Stories and Recipes, Patterson shares a personal account of the restaurant, its dishes, and his own unique philosophy on food and cooking. 70 recipes are featured with narrative essays, including Chilled Spiced Ratatouille Soup; Carrots Roasted in Coffee Beans; Strawberries and Cream with Tiny Herbs; and Lime Marshmallow with Coal‐Toasted Meringue. This book is beautifully written by Patterson, who is respected for his original food writing in publications such as The New York Times and Lucky Peach, and is also co‐author, along with Mandy Aftel, of Aroma: The Magic of Essential Oils in Food and Fragrance (2004). 150 color photographs by Maren Caruso include atmospheric images of the restaurant and the California landscape. Forewords by Peter Meehan and Harold McGee. "
Dan Barber has written one of the most important books of our generation. It’s a smart look at our food system from a chef’s point of view. But not just any chef. A chef who lives and breathes what he preaches. Dan Barber is making a difference and raising awareness about issues that have needed to be addressed for quite some time.
Not since Michael Pollan has such a powerful storyteller emerged to reform American food. The Washington Post Todays optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Timesbestselling book, chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future third plate: a new form of American eating where good farming and good food intersect. Barbers The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious. From the Trade Paperback edition.