“Recently I have been devouring this fantastic Phaidon publication, Coco, ‘an unrivalled snapshot of what is happening in current gastronomy’. Essentially ten world-renown master chefs have selected 100 of the best contemporary chefs from around the world to highlight in one text. The book contains a menu from each chef’s restaurant as well as photos and a couple recipes for their dishes. The experience of reading the book was exciting (like they are actually going to give us normal people their recipes), but also a little daunting.

Do you know when you’re learning a new language and you have a dictionary at hand for when you inevitably get stuck on a word you don’t recognize? I have been doing the same thing reading Coco, but with the Oxford Companion to Food (Alan Davidson, Oxford University Press) by my side, because I have never heard of half of the ingredients. I’m a little ashamed to say this, but there have been times when I have been too embarrassed to inquire about a dish because I assume everyone knows what it is. In order that I, and maybe you as well, never risk missing out on a delicious dish at a restaurant ever again, I want to share a little bit of my research below. If you have a desire to travel the world leaving a wake of devoured meals behind you (doesn’t everyone?) then check out Coco from the Scottsdale Public Library – if I ever return it.”

To check out the research, click here