Coco: 100 Emerging Culinary Stars Chosen by 10 of the World’s Greatest Chefs – Phaidon

Coco: 100 Emerging Culinary Stars Chosen by 10 of the World’s Greatest Chefs showcases the most exciting new chefs and restaurants around the world.

Coco is an exciting, unprecedented guide to the most exceptional talent in the international restaurant world.

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Following in the footsteps of Phaidon’s successful 10×10 series featuring emerging young artists in different fields, such as contemporary art (cream, Fresh Cream, Cream 3, and Ice Cream), architecture (10×10 and 10x10_2), photography (BLINK), and graphic design (Area, and Area 2), Coco presents 100 of the best emerging chefs from around the world selected by 10 superstar chefs: Ferran Adri (Spain), Mario Batali (USA), Shannon Bennett (Australia), Alain Ducasse (France), Fergus Henderson (UK), Yoshihiro Murata (Japan), Gordon Ramsay (UK), Ren Redzepi (Denmark), Alice Waters (USA), and Jacky Yu (Hong Kong).

The selected 100 chefs are creating the most innovative cuisine today. From Singapore to New York, Stockholm to Surrey, Hong Kong to Paris, these chefs are pushing their craft to new heights and are beginning to receive international attention for their cooking.

Arranged alphabetically by chef, the book will present each chef over two spreads with a sample menu and signature recipes, original color photographs of the recipes and of the restaurant, the chef at work, and the chef’s environment, including farmers’ markets and favorite ingredients. The chef-curators present each of their selected chefs in the form of short insightful essays, and also discuss one specific dish that has had a particular significance throughout their life or career, accompanied by a recipe and photograph of the dish.

Part cookbook, part guide to the world’s best new restaurants, and part who’s who of the international food scene, Coco showcases the cooking of today’s best new chefs, as chosen by 10 international culinary stars.

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2. Culinary Journey – Peter Gordon
3. Building a Meal: From Molecular Gastronomy to Culinary Constructivism – Herve This