COI. Stories and recipes by Daniel Patterson

The first book on the two-Michelin-starred restaurant Coi in San Francisco and its innovative new Californian cuisine 

- Written by Coi’s head chef and owner, Daniel Patterson – a highly respected food writer as well as a chef, Patterson is a frequent contributor to The New York Times, The Financial Times, Lucky Peach and Food & Wine 

- In Coi, Patterson explores his new kind of Californian cuisine; skilfully mixing modern culinary techniques with local wild ingredients to create highly original dishes that speak of place, memory and emotion 

- In a series of beautifully written and engaging short essays he reveals the inspirations and stories behind 70 of the restaurant’s original dishes 

- Includes more than 150 specially commissioned photographs showing the finished dishes as well as atmospheric images of the restaurant, Californian landscape, and portraits of Coi’s staff and suppliers 

- International author tour planned for Fall 2013, includes London, Sydney and an appearance by Daniel Patterson at the New York City Wine and Food Festival 

Daniel Patterson was born in Massachusetts and moved to California in 1989, where he now has three restaurants: Coi (2006), Plum (2010) and Haven (2012). At Coi, Patterson mixes modern culinary techniques with local and cultivated ingredients to create highly original dishes that speak of place, memory and emotion. It is an approach that has won him two Michelin stars and a worldwide reputation for pioneering a new kind of Californian cuisine. Peter Meehan is a food writer and co-editor of quarterly food journal Lucky Peach. He has written for many magazines, including Food & Wine, Bon Appétit and The New York Times, and he has collaborated on a number of cookbooks.