Left/back arrow
Right/next arrow

February 19, 2010


Celia Sin-Tien Cheng

Phaidon’s latest culinary book, Coco, is a veritable travel guide for foodies. A compilation of 10 master chefs’ top-10 lists of contemporary culinary masters around the world, this guide will take you from Spain and Tokyo to Athens, Georgia.

Coco, the inspiration for the book’s title, was a dish at El Bulli that an editor at Phaidon loved.

Food and travel are my favorite things, so I was already sold on the book, and then I was even more excited to see three selections from my hometown, Taipei: Tung-Yuan Lin of GaBee, Yosuke Suga of L’Atelier de Joël Robuchon, and Yue-Jiau Zhuang of C’est Bon. Both GaBee and C’est Bon were selected by one of my favorite master chefs, Jacky Yu.

At C’est Bon, the organic vegetables and rice are grown on site, and the purest of local ingredients are sourced for the Taiwanese-based cuisine. Below is the recipe for Zhuang’s innovative variation on the classic Chinese meatball known as lion’s head.