Miles Collins

Jason Atherton’s new book from Maze restaurant, London.

Jason Atherton, Chef Patron of Maze restaurant in London has written an excellent book based on the dishes he serves in his Michelin starred restaurant.

Part of Gordon Ramsay Holdings, Maze is a unique concept in Ramsay’s restaurant empire and Atherton is very much his own man. What attracts me to Maze and this book is how Atherton has broke free of the ‘Ramsay sure fire’ Michelin star winning menu and followed his passion for food from countries other than France and, er France.

He clearly loves spices and this is reflected in dishes such as ‘Warm Cous Cous Salad with Lamb and Ras el Hanout’, ‘Native Lobster-Singapore Style’, ‘Roasted Asparagus with Lemongrass, Ginger and Tea Vinaigrette’ and ‘Carpaccio of Beef with Wasabi Remoulade’.

It’s not all ‘New Style Asian’, he takes classic British dishes and gives them a twist; ‘Braised Ox ‘Tongue in Cheek’ with Ginger Carrots’, ‘Cornish Crab Mayo with Avocado and Sweetcorn Sorbet’ or ‘Chilled Pea Soup with Parmesan Ice Cream’.

Reading some of his recipes it comes as no suprise that following stints with Pierre Koffman, Marco Pierre White and Ramsay he secured a stint at the now legendary El Bulli restaurant in Spain under Ferran Adria, the Godfather of molecular gastronomy.

I do like this book, there are enough recipes for home enthusiasts to bother buying it and for chefs it’s a breath of fresh air when decent books are decidedly thin on the ground.

Ditte Isager has captured Jason’s work in a unique and inspiring photographic style and I hope it receives the plaudits it deserves. The Maze restaurant concept has branched out into other countries and I am sure this book will help cement Jason Atherton’s future as one of England’s finest chefs.

Maze The Cookbook by Jason Atherton

Published by Quadrille  ISBN: 978 184400 597 0