Product Description

Maze is one of the most exciting and original restaurants to open in London in recent years, not least due to its talented head chef Jason Atherton. Focusing on quality ingredients, imaginative flavour combinations and simple presentation, the food is served in small tapas-style portions, enabling the customer to savour a wide variety of dishes in a single meal.

Now, in his enticing first cookbook Jason Atherton brings the delights of Maze-style cooking to the home cook.

Maze The Cookbook reveals the secrets of 30 of Jason's 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 Silk 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 and devised to be served as a course in their own right - be it starter, main course or dessert.

Whether the reader is looking to serve a Maze-style meal based on a collection of smaller dishes or a conventional two or three course meal, they will find plenty of inspiration here. With its original approach and accessible fresh, modern recipes - all beautifully photographed by Ditte Isager - this is a superb, innovative cookbook.

Product Details

• Amazon Sales Rank: #1703 in Books
• Published on: 2008-04-18
• Format: Illustrated
• Binding: Hardcover
• 256 pages

Review
You may know Jason Atherton as head chef at Gordon Ramsay's Michelin-starred London restaurant, 'Maze'. Jason describes his favourite recipes just as they are prepared in the restaurant, offering everyone the opportunity to create a little Maze at home, and follows each recipe with two more dishes based on the same core ingredients. --DELICIOUS magazine, March 2008

Olive magazine - BOOK OF THE MONTH
This cookbook by seriously talented chef Jason Atherton is the kind that makes it worth spending hours in the kitchen. Beautifully photographed, it's packed with recipes that reflect the clever, well thought out food served at MAZE, where Atherton is executive chef. Many of the recipes, such as braised shin of veal with pea risotto, require skill and time to put together their constituent parts but you can cherry pick parts to make alone, such as the risotto. This is the perfect present for a competent cook.

Sainsbury's magazine
The head chef of Gordon Ramsay's MAZE in London shares the recipes for its famous tapas-style dishes, for you to make at home. try butter-roasted cod with silky mash or steamed smoky sea bass with candied aubergine.

Customer Reviews

both for the home and the professional cook
If the other reviewers read the preface to the book, they would see and understand that there are 30 professional recipes from Maze and 60 more domestic recipes. The 60 easier recipes (2 for each professional one) are based on "leftovers" or the same ingredients/flavors as the 30 professional recipes aimed towards the home cook.

It is a nice balance between the professional chef and the average chef.
The photography is beautiful and book flows well.
A solid addition to any cookbook collection. Jason Atherton is London's rising star.

Work yourself up to the main event.
I was a bit unsure about purchasing this book having read previous reviews but being a big fan of Jason Atherton's cooking and Maze restaurant I decided to give it a go.

This is an unusual book in that it presents you with both detailed restaurant style recipes such as those included in Thomas Keller's French Laundry book or Gordon Ramsay's 3 Star Chef book and also recipes geared towards something you can throw together for a midweek meal but using the same ingredients or leftovers from the main recipe.

The restaurant style recipes of which there are 30 are well laid out, several of them recognisable from the Maze menu and suitably adjusted for the home kitchen, most of them require plenty of time and serious effort however after trying a few of them, they work and have impressed friends and family. The easier recipes are then provided as two options from the main recipe. It's a good approach, I've found myself either preparing an easier recipe in advance where for example the main recipe requires a pre-made component such as a sorbet or a confit that can be stored for the main event or alternatively using up leftovers in easier meals.

For anyone who has tried to step up their home-cooking with the likes of Essence, The French Laundry Cookbook etc. and found them a little daunting this book is a good stepping stone for building confidence.

clever marketing again from ramsay holdings
This book is for the home cook, I doubt there is one single dish from his restaurant here, if there is how does he have a star??. Very poor expected more from this guy, they must have paid ferran adria to write the introduction. if any professional is considering buying this DONT!! you will be sorry as I am. Again ramsay holdings have marketed this book so well, just like they do with marketing the michelin guide probably the only reason ramsay maintains so many starred restaurants at once. Michelin have to sell books too you know.