|No. of Pages:||400|
About The Book
Discover the ingenious recipes and unrivalled attention to detail that made Pollen StreetSocial a name in the restaurant world, and follow the remarkable journey of a chef whotook a risk to fulfil his dreams. Pollen Street Social is more than just a restaurant. Now,in this extraordinary book by the man who made it a reality, you will find out why.This stunning book showcases the very best recipes from the acclaimed Pollen StreetSocial, Jason Atherton's award-winning London restaurant. Opening in 2011, PollenStreet Social was awarded a coveted Michelin star just six months after opening, andthe accolades and awards have continued ever since, and these pages highlight exactlywhy.
The eponymous restaurant is famed for using the very best and freshest produce, and,following the seasons, Jason and his team take inspiration from the suppliers who puttheir heart and soul into producing the ingredients that form the dishes. With this focuson the importance of his suppliers running throughout, this book also details Jason'sjourney and his passion for every dish on the menu.
The dishes featured range from canapes and afternoon tea to recipes such as Fruits ofthe Sea, Cartmel Valley Venison Loin and Pistachio Souffle, each of which is beautifullyphotographed by John Carey.
"Jason is a marvellous chef that feeds the soul and leads the way for many young chefs,demonstrating what it is to be a chef in the 21st century." Ferran Adria"Jason has mastered the art of creating social places, where people feel good and eatwell, and which could be seen as the essence of deformalised dining. A visionary in hisown right with a clear grasp of today's international restaurant scene." Alain Ducasse"Jason Atherton is a realist not a fantasist. He has turned his dreams into reality." MarcoPierre White
About The Author
Having worked under Pierre Koffmann, Nico Ladenis and Marco Pierre White, JasonAtherton ran Verre and Maze for Gordon Ramsay before opening his own incredible fine-dining empire. Jason's not only a worldclass culinary alchemist, but also featured innational newspapers, magazines and TV series, most recently as the host of GreatBritish Menu and My Kitchen Rules.
|Title:||Pollen Street||Publisher:||Absolute Press|
|No. of Pages:||400|