Formats and editions:
- Hardback edition.
- Paperback edition.
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 head chef 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.
Maze. The cookbook gives everyone the opportunity to cook the Maze way, but it is much more than a collection of the restaurant’s best recipes. Jason presents his favourite dishes as they would be served in the restaurant, then after each of these he provides two more recipes – based on the same core ingredients and/or flavourings – which can easily be cooked for everyday fare. These follow-on recipes have been devised to serve as a course in their own right – be it a starter, main course or dessert.
Whether you are looking to serve a Maze-style meal based on a collection of small dishes or a conventional two- or three- course meal, you will find plenty of original ideas here. With its unique approach and accessible fresh, modern recipes – all beautifully photographed by Ditte Isager – this is a cookbook to inspire.
- Maze cocktails.
About the author:
Jason Atherton is head chef at Maze, the popular Michelin-starred restaurant in London’s Grosvenor Square, and is widely recognized as one of the UK’s most innovative chefs. His success is a culmination of his immense talent and broad experience: he was the first British chef to complete a stage at Spain’s renowned El Bulli restaurant and he has worked under many famous chefs, including Pierre Koffman, Nico Ladenis, Marco Pierre White and Gordon Ramsay. Since its opening in 2005, Maze has received an unprecedented number of awards. In April 2007 Maze was named Best Breakthroough Restaurant at the San Pellegrino World’s 50 Best Restaurats Awards, and in 2008 Jason was named London’s Outstanding Chef by the Evening Standard. Jason’s recipes and articles appear frequently in magazines and newspapers, including The Guardian, The Sunday Times, Observer Food Monthly and Waitrose Food Illustrated. He demonstrates regularly at food shows in the UK and abroad and continues to appear as a host on BBC2’s Great British Menu, following his success in the competition a few years ago. He is author of:
- Maze. The cookbook.
- Gourmet food for a fiver (in Spanish La cocina gourmet en casa).