旧金山米其林两星级餐厅 Coi Stories and Recipes 故事和食谱
￥ 350 九五品
仅1件
北京通州
认证卖家担保交易快速发货售后保障
作者Daniel Patterson
出版社Phaidon
ISBN9780714865904
出版时间2013-10
装帧精装
上书时间2024-12-02
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出版社 : Phaidon
语言 : 英语
精装 : 304页
ISBN-10 : 0714865907
ISBN-13 : 978-0714865904
尺寸 : 22.23 x 3.18 x 29.85 cm
丹尼尔-帕特森是旧金山一家米其林二星餐厅Coi（发音为 "Kwa"）的主厨/老板。在Coi，帕特森将现烹饪技术与当地野生和栽培的食材混合在一起，创造出讲述地方、记忆和情感的原创菜肴。这种方法为他赢得了世界性的声誉，开创了一种新的加州美食。
帕特森还以其原创美食写作而闻名，近年来他在《纽约时报》、《Bon Appetit》和《幸运桃子》上发表了文章。现在，在他备受期待的新书《Coi: Stories and Recipes》中，帕特森写下了关于这家餐厅、其菜肴以及他自己关于食物和烹饪的独特理念的个人叙述。这本书从加利福尼亚开始--帕特森如何从东海岸来到这里，以及随着时间的推移他如何变得更有家的感觉--带领读者进入Coi厨房，并通过餐厅的70道原创菜肴，如冰镇香料鼠尾草汤、咖啡豆烤胡萝卜、蒙特雷湾鲍鱼配荨麻-蒲公英辣酱、倒置樱桃番茄馅饼和青柠棉花糖配煤烤蛋白糖。这些菜肴通过一系列的个人文章和叙述性的食谱来解释，提供了对帕特森的生活、家庭和灵感的洞察力。
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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.
Patterson is also known for his original food writing, and he has been published in recent years in The New York Times, Bon Appetit and Lucky Peach. Now, in his highly anticipated new book, Coi: Stories and Recipes, 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 book takes the reader into the Coi kitchen, and through 70 of the restaurant's original dishes such as Chilled Spiced Ratatouille Soup; Carrots Roasted in Coffee Beans, Monterey Bay Abalone with Nettle-Dandelion Salsa Verde; Inverted Cherry Tomato Tart and Lime Marshmallow with Coal-Toasted Meringue. The dishes are explained through a series of personal essays and narrative recipes, offering insight into Patterson's life, family, and inspirations.
Coi: Stories and Recipes includes 150 color photographs showing the finished dishes as well as atmospheric images of the restaurant, the California landscape, and portraits of Coi's staff and suppliers. The book features forewords by Peter Meehan and Harold McGee. It is sure to be one of the most talked about cookbooks of the year.
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