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

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.

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.

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 headchef, 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.In "Maze, The Cookbook", Jason reveals the secrets of 30 of his 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 Silky 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. So, whether you're looking to re-create the Maze experience in your own home or find inspiration from his extraordinary ingredients and flavour combinations, everything you need is here in this beautifully illustrated cookbook.

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 headchef, 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.In "Maze, The Cookbook", Jason reveals the secrets of 30 of his 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 Silky 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. So, whether you're looking to re-create the Maze experience in your own home or find inspiration from his extraordinary ingredients and flavour combinations, everything you need is here in this beautifully illustrated cookbook.

Jason Atherton is head chef at Maze, Gordon Ramsay s ground-breaking restaurant in London s Grosvenor Square. Jason is widely recognized as one of the most innovative chefs working in London today. His success is a culmination of his immense talent and broad experience. Jason was the first British chef to complete a stage under Ferran Adrià at Spain s renowned El Bulli and he has worked under many famous chefs, including Pierre Koffman, Nico Ladenis, Marco Pierre White and Gordon Ramsay. Since it opened in 2005, Maze has won an impressive number of awards, including a Michelin star and Time Out s Best New Restaurant award within the first 6 months. In April 2007, Maze was named Best Breakthrough Restaurant at the San Pellegrino World s 50 Best Restaurant Awards. In autumn 2007 Maze will open in Prague. Jason often features in magazines and newspapers, and he demonstrates regularly at food shows. He has also appeared on TV, including Saturday Kitchen on BBC 1. This is Jason s first cookery book and the first opportunity for readers to discover many of the secrets of Maze dishes.

2008-08-31 Looks good on the surface

I bought this for my wife who is a very good cook. I thought there was a good mix of simple and more difficult recipes for her to try. So far she has tried two.

The Liquorice poached pears (p210) - trying to get liquorice essence has been a nightmare and it seems that the only place to get it is the Internet (possibly easier in London). 3 teaspoons seems a lot of essence too and an experienced chef (with 1 Michelin star) seemed to think it was over the top. If an item is hard to source tell us where we can get it.

The Infusion of summer berries (p170) was the second attempt at a recipe. The Infusion, following the recipe tasted like vinegar. Luckily my wife is experienced enough to sort it out.

Gordon Ramsey's books are always excellent and I'm surprised that, as a Ramsey chef, Jason has not had these recipes checked before publishing the book.

I guess it's not safe to judge a book by it's cover.