10 World-Leading Masters Choose 100 Contemporary Chefs
Phaidon Press, Hardcover, 9780714849546, 440pp.
Publication Date: May 15, 2009
From Singapore to New York, Stockholm to Seattle, Hong Kong to Paris, these chefs are pushing their craft to new heights and have just begun to receive attention for their cooking. Arranged alphabetically, the book presents each chosen chef with an insightful essay from the ?chef-curator? explaining their pick, a bio, sample menu, and gorgeous full-color images of the restaurant, the kitchen, the chef at work, as well as accompanying recipes such as David Chang's (Momofuku, New York), "Mackerel with Kimchi Puree, Oyster and Radish, " Allison Vines-Rushing's (MiLa, New Orleans) "Sweet Potato Pappardelle with Roasted Shitake Mushrooms and Shaved Sheep Cheese" and Amaryll Schwertner's (Boulette's Larder, San Francisco) "Hungarian Cabbage Leaves Stuffed with Kurobuta Pork Shoulder, Sauerkraut with Quince, and Smoky Pork Belly." Part cookbook, part guide to the world's best new restaurants, and part who's who of the international food scene, "Coco" is an invaluable and timely culinary sourcebook for chefs and food enthusiasts alike.
Mario Batali is a celebrated chef, TV host, and the owner of multiple restaurants in New York City including Babbo and Del Posto.
Shannon Bennett is the chef and owner of Melbourne's famed restaurant, Vue du Monde, widely acclaimed for its homage to classical French cuisine.
Alain Ducasse is one of the most respected chefs in the world. Starting with the flagship 3-starred Louis XV in Monaco, his restaurants throughout the world have earned him more Michelin stars than any other chef.
Fergus Henderson is a famous British chef and cookbook author. His restaurants St John and St John Bread and Wine both opened to critical acclaim.
Yoshihiro Murata is the third-generation chef and owner of the famed Kikunoi restaurant in Kyoto.
Gordon Ramsay is a world-renowned chef, television celebrity and restaurant entrepreneur based in the UK.
Rene Redzepi, master of the emerging New Nordic cuisine, is head chef and owner of Noma restaurant in Copenhagen.
Alice Waters founded the seminal Chez Panisse restaurant in Berkeley, California in 1971, and is Vice President of Slow Food International.
Jacky Yu's restaurant Xi Yan, which opened in Hong Kong 2000, is one of the most coveted tables in the city and has helped make Yu China's most famous chef."
"Informative and fun."
–The San Francisco Chronicle
"Ridiculously impressive book highlighting future food stars as crowned by the industry's current masters."