Chiltern Firehouse
The Cookbook
-
- ¥2,000
-
- ¥2,000
発行者による作品情報
A cookbook showcasing the food and atmosphere of London's Chiltern Firehouse, a New York-style brasserie drawing praise and patrons from around the world.
London’s most fashionable, most talked about restaurant is Chiltern Firehouse, an iconic landmark and destination built in a stunning Victorian-Gothic firehouse in London’s Marylebone neighborhood. Owned by hotelier André Balazs, whose other properties include the Chateau Marmont and the Mercer Hotel, the exquisitely designed space is overflowing with A-listers every night of the week. What draws them in is the design, but what makes them stay is chef Nuno Mendes's incredible food--crab doughnuts, monkfish cooked over pine, and wood-grilled Iberico pork.
Chiltern Firehous goes behind the scenes with exclusive photography and striking design, delves into the Firehouse’s love affair with cocktails, and showcases the acclaimed recipes of Lisbon-born chef Nuno Mendes. Mendes draws on influences from his career split between the United States and Europe to create contemporary dishes with an American accent. With a lush, transporting package, Chiltern Firehouse delivers reimagined classics and bold new flavors, along with the charm of London’s hottest restaurant, to America’s shores.
PUBLISHERS WEEKLY
From inauspicious beginnings in a converted firehouse in the very unchic Marylebone section of London, the Chiltern Firehouse has gone on to become a beacon of perfectionism, elegance, and culinary greatness. Head chef Mendes showcases the best the restaurant has to offer, starting with a wealth of cocktail recipes that are served with precisely crafted and cut ice. Food recipes are unique and appetizing: crab doughnuts, bacon corn bread fingers with chipotle maple butter, rib eye steak with chimichurri and lacinato kale. As to be expected at this level of culinary craftsmanship, recipes are complex, with an emphasis on texture and presentation as well as taste. Even so, tantalizing color photographs and inimitable flavor combinations will entice readers into the kitchen. Turbot with seaweed hollandaise, spiced pumpkin and brown butter pie with bourbon cream, lobster XO noodles, and herb gnocchi are just a few of the many dishes here that are worth the effort. This splendid collection is a feast for the eyes as well as the palate, and cookbook and fine-dining enthusiasts will revel in the opportunity to refine their skills while creating world-class meals in their own kitchens.
