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British chef and restaurateur, Jason Atherton has written his first restaurant cookbook for his flagship restaurant, Pollen Street Social, due to be released on 15 November.
The cookbook is great opportunity to get a closer look at the ingredient led cooking at the popular Michelin star London restaurant, which opened in 2011 and has continued to make waves ever since.
Inside, Atherton celebrates the achievements of the bistro style restaurant over the last seven years, as well as accumulating some of his favourite recipes.
A “fruits of the sea” oyster ice cream, a sea scallop, pickled radish and jalapeño concoction and a bitter chocolate pave with olive biscuit and olive oil jelly are just a few popular dishes captured.
It's a no excuses made, chef's cookbook, written by a chef for chefs. So, if you get lost in the technical detail, don't be put off, there are recipes where just elements can be tackled, or simply sit back and browse enjoying the hard work that goes into this level of cooking.
Atherton owns an impressive portfolio of 16 restaurants around the globe, with nine in London. He once trained under Ferran Adria as well as Gordon Ramsay and has become well known for his accessible philosophy of cooking concentrating on fresh ingredients and cooking with classical influences and technical precision.
Copies of Pollen Street The Cookbook are available for pre-order here.
In the meantime, here's a look at some of Pollen Street Social's dishes:
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Un post condiviso da Pollen Street Social (@pollen_street_social) in data: Ott 25, 2018 at 8:54 PDT
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Un post condiviso da Pollen Street Social (@pollen_street_social) in data: Ott 22, 2018 at 10:06 PDT
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Un post condiviso da Pollen Street Social (@pollen_street_social) in data: Ott 10, 2018 at 10:30 PDT
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Un post condiviso da Pollen Street Social (@pollen_street_social) in data: Ago 26, 2018 at 6:49 PDT
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Un post condiviso da Pollen Street Social (@pollen_street_social) in data: Ago 23, 2018 at 9:38 PDT
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Un post condiviso da Pollen Street Social (@pollen_street_social) in data: Ago 3, 2018 at 9:20 PDT
