“Coi” is not a cookbook. Chef Daniel Patterson himself admits that most of the recipes in his book are not meant to be whipped up at home. But the book is a wonderful compilation of deeply personal stories, photographs and recipes that give an intimate glimpse into Coi, Patterson’s two-star Michelin restaurant in San Francisco that showcases California’s history and food via an 11-course tasting menu. Patterson is not only a talented chef, but also an adept food writer. Unlike similar books about modernist restaurants, “Coi” is more than a cookbook or a monograph; it’s really a book of stories. Each recipe is accompanied by a story that illuminates the real people, emotions and relationships that are the essence of Coi. For example, the story behind Coi’s house-made butter introduces the reader to a top dairy producer who produces butter exclusively for The French Laundry and how Patterson learned from her how to make butter and develop his own unique technique. With over 50 recipes/stories, this is a book to enjoy over time, maybe one story each night before bed to inspire sweet dreams.
CALIFORNIA BOWL
CLAM
bull kelp, wild fennel, meyer lemon
CARROTS ROASTED IN COFFEE BEANS
crème fraiche, oats, cilantro
