Having been a keen follower of Jason Atherton's cooking and impeccable credentials, i was rather pleased to find this book amongst the shelves of the local bookstore.
Jason Atherton has worked in some of the finest kitchens in the world el Bulli and Gordon Ramsay being just two of the many. His creativity and genius in the kitchen are quick to shine through in numerous recipes that adorn the pages of this beautiful book.
Mr Atherton is not afraid to say how he chanced upon some of his recipes from mistakes , this alone lets you know that this guy is human and not a culinary machine. A trait that is unfortunately evident in many high end cookbooks. Mistakes lead to excellent discoveries as in the perfect scrambled eggs page 69. Innovative recipes stand along side classics that have been adjusted to suit the modern times with a little science showing from time to time, but most recipe's relying on the skill and intuition of the chef.
A great touch within this book is the three variants of the principle ingredient. Although the recipes do not necessarily become easier, while you may feel that certain recipes are served in the restaurant while other's are for the table at home they are not impossible to achieve with a little skill. With outstanding photography from Ditte Isager this alone places the book in the 5 star category while complimenting the recipes to provide an excellent cookbook.
If you like innovative cuisine and like the idea of black olive caramel with your strawberry's or chilled pea soup with Parmesan ice cream, this is the book for you. The book has 254 pages with a foreword by the man himself and an introduction by Ferran Adria. With a small section on cocktails at the back of book followed by a comprehensive section on the basics you can't go far wrong! Retailing at £ 25 it is a little on the expensive side but worth every penny.
Isbn 978-184-00-597-0
No comments:
Post a Comment