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Gourmet Food for a Fiver

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Gourmet Food for a Fiver


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Gourmet Food for a Fiver by Jason Atherton
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Fed up with the credit crunch and doing everything on the cheap? Longing to have a really good meal out but can't afford it? Well here's a book to brighten up your evenings and give you some of the delicious gourmet food you've been missing - and all for less than GBP5 a head for a two-course meal! Jason Atherton, Michelin-starred chef and proprietor of Maze, brings inexpensive, accessible gourmet food into the home kitchen. His creative style and mastery of unique flavours makes his cooking exciting, delicious and highly original. In Gourmet Food for a Fiver, he shows how to create mouthwatering meals within a tight budget at home. Prepared from seasonal ingredients in their prime, the recipes are enticing, fun to make and delectable to eat - perfect for entertaining friends and family or for a glamorous night in. Based on the idea of a two-course meal - one savoury and one sweet - there are more than 80 recipes to choose from. The savoury recipes - veg, fish and meat - are designed to be flexible and many of them can be served either as a starter or main dish. The delectable collection of desserts features fruits from all seasons and includes irresistible chocolate concoctions. Jason also shows how to plate up every dish to make it look restaurant perfect. With its smart, modern design and contemporary photography, Gourmet Food for a Fiver will certainly put some fun back into our cash-strapped lives.

Author Biography

Jason Atherton is head chef at the restaurant Maze, in London's Grosvenor Square, and 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: he was the first British chef to complete a stage under Ferran Adria at Spain's renowned El Bulli and 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, it was named Best Breakthrough Restaurant at the San Pellegrino World's 50 Best Restaurant Awards. The Maze concept has been rolled out to New York, Qatar, Cape Town and Melbourne. Jason broadcasts and features in magazines and newspapers, and demonstrates regularly at food shows. He has appeared on BBC1's Saturday Kitchen, C4's Market Kitchen and in 2008 had an impressive winning slot on BBC2's Great British Menu. Jason's first book, Maze: the Cookbook, has sold over 50,000 copies worldwide. Author Location: London
Release date Australia
April 16th, 2010
Country of Publication
United Kingdom
80 specially commissioned colour photographs
Quadrille Publishing Ltd
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