Chiltern Firehouse: The Cookbook

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. (Apr.)