Maze is one of the most exciting and original restaurants to open in London in recent years and much of its success is due to its prodigiously talented headchef, Jason Atherton. With a focus on quality ingredients, imaginative flavour combinations and simple presentation, the food at Maze is served in small tapas-style portions, enabling the customer to sample a wide variety of dishes in a single meal.In Maze, The Cookbook , Jason reveals the secrets of 30 of his signature dishes served as they would be in the restaurant, including Marinated Beetroot with Goat's Cheese, Chard and Beetroot Dressing, Butter Roasted Cod with Silky Mash and Spiced Lentils, and Mango Parfait with Orange Anise Jelly. Each dish is followed by two more recipes based on the same core ingredients, flavourings, or techniques created by Jason especially for the book. So, whether you're looking to re-create the Maze experience in your own home or find inspiration from his extraordinary ingredients and flavour combinations, everything you need is here in this beautifully illustrated cookbook.
Jason Atherton is head chef at Maze, Gordon Ramsay's groundbreakingrestaurant in London's Grosvenor Square. He is widely recognized as one ofthe most innovative chefs working in London today. Jason was the first Britishchef to complete a stage at Spain's famous El Bulli and he has worked undermany famous chefs, including Pierre Koffman, Nico Ladenis, Marco PierreWhite and Gordon Ramsay. Jason's recipes have appeared in various magazinesand newspapers and he has also appeared on TV shows, including SaturdayKitchen on BBC1.Since it opened in 2005, Maze has won an unprecedented number of awards,including Time Out's Best New Restaurant and Best Breakthrough Restaurantin the San Pellegrino World's 50 Best Restaurant Awards in April 2007. MazeMeat will open in March 2008 in the adjoining Marriott Hotel in GrosvenorSquare.Author Location: London