Jason Atherton spent years working with leading chefs such as Pierre Koffmann, Nico Ladenis, Marco Pierre White, and most notably Gordon Ramsay before striking out on his own with restaurants in Asia and Britain. Pollen Street Social, in London's Mayfair neighborhood, is perhaps his most famous effort, with a Michelin-star it has held since 2012.
This handsome, large-format book is clearly written with professional cooks in mind. Remarkable photography of each elegantly-plated dish is accompanied by detailed recipes and significant doses of creativity. The so-called "Fish & Chips" pairs butter-fried shredded potatoes, pressed into a layer, cut into blocks, and refried, with taramasalata and salt-and-vinegar powder. Spring Lake District Lamb reinvents shepherd's pie with an accompaniment of cauliflower and yogurt puree, mint sauce, and separately served lamb loin. Salad of Wild Duck comes with a liver parfait, walnut and pear purée, and crushed potatoes cooked in duck stock. Lots of fish and seafood here, as well as game dishes that the British chefs seem to do so well.
Hardcover. Color photographs throughout.