Daniel's book is out. We have talked about this for a couple of years so I am happy to see it published. I was lucky enough to read a draft. This is much more than a cookbook, if it can be called that at all. There are recipes and the recipes read like stories. There are stories, and the stories read like poetry. Going through this book produces discoveries on many levels. Overall it is a mirror on the mind of a master. Seldom does a master make their own mirror.
We worked on Coi even before we had the lease to the location at 373 Broadway. Many of the stories I am familiar with because I was there but others I had no idea how a taste, a dish, or an ingredient combination came to be. Learning more makes me want to go back and eat more. Over the years we have carefully upgraded details around the dining experience. We are working on more changes now. It is not that different from how Daniel describes the process of developing a recipe. We just keep refining and distilling what is important until it is balanced and can be as good as it can be.
This book is a record of a place and a record of making a place. Sometimes we need an artist to show us the beauty in a shadow or a leaf or a line. Daniel shows us the beauty in taste and thinking about taste. This is a book by a cook to be savored for its insights, not just its instructions.
Order the book at Phaidon
Forward by Harold McGee
Forward by Peter Meehan
Photographs by Maren Caruso