Chef Chris Cosentino’s educational and inspirational tool for those who are interested in learning about and cooking with offal.
Coco Book


When Phaidon called to let me know I was invited to be in this book I had no idea what it was about. Then, I recieved a nice letter explaining how the decisions were made to chose the chefs. It was chefs choosing chefs! Not just any chefs but the power houses of the industry internationally. I am honored and in awe to be in the company of such great chefs from around the world. To be chosen to be in this great book by my mentor and elder statesman of offal, Fergus Henderson, is a great honor. To see more about the book, I’ve included the press release below, as well there is a link to pre order the book on amazon.

COCOChrisCosentino1 COCOChrisCosentino2

10 World Leading Masters Choose 100 Contemporary Chefs

Ferran Adrià (Spain), Mario Batali (USA), Shannon Bennett (Australia),
Alain Ducasse (France), Ferguson Henderson (UK), Yoshihiro Murato (Japan),
Gordon Ramsay (UK), René Redzepi (Denmark), Alice Waters (USA), and Jacky Yu (Hong Kong)

A mobile ice cream van in London. A Michelin-starred gastropub in New York. The dining program at the American Academy of Rome. A restaurant in a small village in Bali. A café in Tapei. A sandwich shop in Portland, Oregon. A mecca for offal obsessives in San Francisco. What do all of these seemingly disparate places have in common? They are where you will find some of the best chefs of today toiling away, and they are all in COCO: 10 World Leading Masters Choose 100 Contemporary Chefs (Phaidon Press; November 15, 2009; $49.95 hardcover), an unprecedented look at culinary movers and shakers from all corners of the globe that follows in the footsteps of Phaidon’s internationally popular 10×10 series.

The 100 chefs, creating the most innovative cuisine, include talent from Singapore to Spain and Australia to Athens, Georgia. Whether experimenting with new techniques and adventurous combinations or sticking to simple, delicious traditional dishes made with fresh, locally-sourced produce, these culinary artists have taken their craft to such impressive heights that they have captured the attention of these 10 top master chefs. With its vast and varied selection of recipes, COCO is an unrivaled snapshot of what is happening in current gastronomy.

Arranged alphabetically, COCO presents each chef over a gorgeous, full-color, four-page spread. Beginning with an inspiring and insightful essay from the chef curator explaining their pick, the chapter includes a brief bio, sample menu, and images of the restaurant, the kitchen, the chef at work and dishes, as well as accompanying recipes. While the selected chefs hail from different parts of the world and cook very different styles of cuisine in very different types of restaurants, they take their ingredients and methods equally seriously, perfecting their work. They have been selected not only for their food, but for their cooking philosophy and also the way they run their kitchens and how their restaurants have contributed to the culinary world-at-large. As Mario Batali writes in his essay on Hugh Acheson, “Making great food is only the half of it. Real energy and true talent come through when food is thoughtful.”

Part cookbook, part international restaurant guide and part who’s who in the international food scene, COCO showcases recipes that are completely doable like David Chang’s (Momofuku, New York City) 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 Russell Moore’s (Camino, Oakland, CA) Lamb Leg a la Ficelle with Braised and Grilled Ribs, Merguez Sausage, and Fresh Shell Beans and the purely aspirational like Mads Refslund’s (MR, Copenhagen) Burning Fields: Aroma and Textures of Burning Fields, Glynn Purnell’s (Purnell’s, Birmingham) Duck Rolled in Licorice Charcoal, Japanese Black Rice, Tamarind, Licorice Puree, Salsify, and Green Beans, and José Avillez’s (Tavares Rico, Lisbon) Roasted Pigeon, A “Ferrero Rocher” of Truffle and Foie Gras, Sautéed Chard, and a Cinnamon-Flavor Sauce. The culinary icons also each share one of their definitive recipes such as Alice Waters’ Chicories Salad with Brandade Toast, Fergus Henderson’s Roast Bone Marrow and Parsley Salad and Mario Batali’s Two-Minute Calamari, Sicilian Lifeguard Style.

And of course, a culinary book this visionary in scope wouldn’t be complete without a restaurant guide so that readers may travel the world to experience the gastronomic artistry for themselves.

TITLE:  COCO: 10 World Leading Masters Choose 100 Contemporary Chefs
PUB DATE:  November 15, 2009
PAGES:  440

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