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Maze
Jason Atherton, the head chef of London's prestigious Maze, gives everyone the opportunity to cook the Maze way. He presents his favourite dishes as they would be served in the restaurant, then after each he provides two more recipes which can easily be cooked for everyday fare.
255 pages
First published April 18, 2008
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Displaying 1 of 1 review
November 6, 2015
Beautifully photographed, full page for most dishes.
It's basically a compilation of restaurant dishes, some with accompaniments.
The problem I have with it is, as with many fine restaurants, the dishes are lovely to look at, and probably taste wonderful, but are small in portion. In other words, ' Designer Food '
I'm probably misquoting, but I once read of a gentleman who, talking to a colleague said :
" I want the carver to to slice the beef, to the thickness I want, and as much as I want, then serve me the vegetables of my choice on a separate plate "
I don't understand why expensive restaurants, serving the best basic ingredient, find it necessary to mess about with it. Added value ?
As many people agree, the best way to serve a lobster is to steam it, or grill, and serve with drawn butter. Any other way simply detracts from its taste.
I'm surprised that this type of book has many sales. I doubt whether many would attempt most of the dishes. I certainly would not have bought it for the cover price of £25, but at £2 from a charity shop in unread condition I'm happy to add it to my collection of cookbooks from fine dining restaurants.
It's basically a compilation of restaurant dishes, some with accompaniments.
The problem I have with it is, as with many fine restaurants, the dishes are lovely to look at, and probably taste wonderful, but are small in portion. In other words, ' Designer Food '
I'm probably misquoting, but I once read of a gentleman who, talking to a colleague said :
" I want the carver to to slice the beef, to the thickness I want, and as much as I want, then serve me the vegetables of my choice on a separate plate "
I don't understand why expensive restaurants, serving the best basic ingredient, find it necessary to mess about with it. Added value ?
As many people agree, the best way to serve a lobster is to steam it, or grill, and serve with drawn butter. Any other way simply detracts from its taste.
I'm surprised that this type of book has many sales. I doubt whether many would attempt most of the dishes. I certainly would not have bought it for the cover price of £25, but at £2 from a charity shop in unread condition I'm happy to add it to my collection of cookbooks from fine dining restaurants.
Displaying 1 of 1 review