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Maze: The Cookbook [Illustrated] [Hardcover]

Jason Atherton
4.0 out of 5 stars  See all reviews (8 customer reviews)

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Book Description

18 April 2008
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.

Product details

  • Hardcover: 256 pages
  • Publisher: Quadrille Publishing Ltd; hardback edition (18 April 2008)
  • Language: English
  • ISBN-10: 1844005976
  • ISBN-13: 978-1844005970
  • Product Dimensions: 3 x 20 x 25.4 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 272,877 in Books (See Top 100 in Books)

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Product Description


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

About the Author

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.

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Front Cover | Copyright | Excerpt | Index | Back Cover
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Customer Reviews

4.0 out of 5 stars
4.0 out of 5 stars
Most Helpful Customer Reviews
36 of 37 people found the following review helpful
4.0 out of 5 stars Work yourself up to the main event. 29 May 2008
I was a bit unsure about purchasing this book having read previous reviews but being a big fan of Jason Atherton's cooking and Maze restaurant I decided to give it a go.

This is an unusual book in that it presents you with both detailed restaurant style recipes such as those included in Thomas Keller's French Laundry book or Gordon Ramsay's 3 Star Chef book and also recipes geared towards something you can throw together for a midweek meal but using the same ingredients or leftovers from the main recipe.

The restaurant style recipes of which there are 30 are well laid out, several of them recognisable from the Maze menu and suitably adjusted for the home kitchen, most of them require plenty of time and serious effort however after trying a few of them, they work and have impressed friends and family. The easier recipes are then provided as two options from the main recipe. It's a good approach, I've found myself either preparing an easier recipe in advance where for example the main recipe requires a pre-made component such as a sorbet or a confit that can be stored for the main event or alternatively using up leftovers in easier meals.

For anyone who has tried to step up their home-cooking with the likes of Essence, The French Laundry Cookbook etc. and found them a little daunting this book is a good stepping stone for building confidence.
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18 of 20 people found the following review helpful
5.0 out of 5 stars both for the home and the professional cook 12 Jun 2008
If the other reviewers read the preface to the book, they would see and understand that there are 30 professional recipes from Maze and 60 more domestic recipes. The 60 easier recipes (2 for each professional one) are based on "leftovers" or the same ingredients/flavors as the 30 professional recipes aimed towards the home cook.

It is a nice balance between the professional chef and the average chef.
The photography is beautiful and book flows well.
A solid addition to any cookbook collection. Jason Atherton is London's rising star.
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I love this cook book. Bought for me as a gift after being lucky enough to have eaten at Maze it sat on the shelf for a while before being used but now I am committed to making every recipe in order which is something I have never done from a cook book.

The recipes are organised in groups, firstly by a dish which you would expect from the restaurant and then followed by another two dishes using similar ingredients which may be more suited everyday situations. How many times have you bought ingredients especially for a certain recipe only for the remnants to sit in the fridge for ages with you not really knowing how to use them up? The book offers a great solution, I hate waste and they say a good chef wastes nothing which is something which the book advocates.

The flavour combinations here are something of wonder, Jason is truly an amazing chef which is why Ferran Adria and Gordon Ramsay speak so highly of him.

If you are cooking for yourself or out to impress others this book will not let you down.
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34 of 52 people found the following review helpful
2.0 out of 5 stars Just a basic book for home cooks. 26 April 2008
By ashmair
I would have to say that I was rather disapointed with this book. As a chef myself I was looking forward to reading recipes to some of the amazing Maze restaurant dishes. But actually this book is more of a basic home cook book.

It does include some great recipes of dishes from the restaurant but most are very basic recipes for the home cook. Obviously most cook books are geared towards the home cook and recipe books that are written for chefs are a little daunting for the general home cook but if using the restaurants name for the book it should have a reasonable amount of dishes that are actually from the restaurant thet it shares the name with.
I personally dont think that this book is a good reflection of the food at maze (yes I have been) and is definetly not a reflection of the chef Jason Atherton cooking amazing talents.
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