Now, in his new book Coi: Stories and Recipes, Patterson shares a personal account of the restaurant, its dishes, and his own unique philosophy on food and cooking. 70 recipes are featured with narrative essays, including Chilled Spice Ratatouille Soup; Carrots Roasted in Coffee Beans; Strawberries and Cream with Tiny Herbs; and Lime Marshmallows with Coal-Toasted Meringue.
This book is beautifully written by Patterson, who is also highly respected for his original food writing in publications such as The New York Times and Lucky Peach. 150 color photographs by Maren Caruso include atmospheric images of the restaurant and the California landscape.
With forewords by Peter Meehan and Harold McGee.