Pollen Street: The Cookbook by Jason Atherton

  • 'Fairy cakes' with pickled cucumber and dill and spinach cream (page 20)

    from Pollen Street: The Cookbook Pollen Street by Jason Atherton

    • Categories: Bread & rolls, savory; Canapés / hors d'oeuvre
    • Ingredients: eggs; plain flour; corn; cucumbers; white wine vinegar; lemons; rapeseed oil; olive oil; dill; spinach; double cream; ossetra caviar; chives; vegetable oil; sea salt
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  • ISBN 10 1472905571
  • ISBN 13 9781472905574
  • Linked ISBNs
  • Published Nov 15 2018
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom, United States
  • Publisher Absolute Press

Publishers Text

One Michelin Star Five AA Rosettes 'Best Front of House' by The Good Food Guide, 2017 This stunning book showcases the very best recipes from the acclaimed Pollen Street, Jason Atherton's award-winning London restaurant. Opening in 2011, Pollen Street was awarded a coveted Michelin star just six months after opening, and the accolades and awards have continued ever since, and these pages highlight exactly why. The eponymous restaurant is famed for using the very best and freshest produce, and, following the seasons, Jason and his team take inspiration from the suppliers who put their heart and soul into producing the ingredients that form the dishes. With this focus on the importance of his suppliers running throughout, this book also details Jason's journey and his passion for every dish on the menu. The dishes featured range from canapes and afternoon tea to recipes such as Fruits of the Sea, Cartmel Valley Venison Loin and Pistachio Souffle, each of which is beautifully photographed by John Carey.

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