New Gordon Ramsay Cookbook Sort of Maze

The new US book is called Gordon Ramsay's Maze and gives the following credits -Gordon Ramsay (Author) Ferran Adria (Foreword) and Jason Atherton (Contributor) whereas the UK version (which you can also buy from Gordon Ramsay's websites directly - simples has Jason Atheton as the author.

The summary of the book reads as follows - With locations in London and New York City, Gordon Ramsay's Maze restaurant focuses on quality ingredients, imaginative flavor combinations, and simple preservations. The dishes are served in small portions, enabling patrons to savor a wide variety of tastes in one visit. This cookbook gives readers the opportunity to cook the Maze way. But it is more than a collection of the restaurant's best recipes. The book explains how each dish would be served in the restaurant, following which additional recipes are offered using the same ingredients. Each signature dish - for example, Braised Shin of Veal with Pea Risotto and Butter-Roasted Cod with Silky Mash and Spiced Lentils - is followed by two additional recipes using the same ingredients and geared to the home cook. Covering starters, entrees, and desserts, Gordon Ramsay's Maze shows how to make meals both artful and delicious, all highlighted by Ditte Isager's gorgeous photographs.

The book is 256 pages and Key Porter Books will be releasing the book to US readers on October 27, 2009. The UK version was accredited to Quadrille Publishing Ltd; with the hardback edition published 18th April 2008 and was also 256 pages.

The UK book has the following description 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.

The author, Jason Atherton, is also described as 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.