Chiltern Firehouse Cookbook

When the Chiltern Firehouse opened in 2013 it was an immediate success, and its restaurant highlights the deep collaboration between hotelier Andre Balazs and chef Nuno Mendes. Lisbon-born, Mendes draws on influences from his career split between the United States and Europe to create contemporary recipes with an American accent. From the signature crab doughnuts to maple-glazed salmon and frozen apple panna cotta, Mendes delivers recipes of reimagined classics and bold new flavours.

Chiltern Firehouse: The Cookbook brings together not just Nuno Mendes’ recipes; it also delves into the Firehouse’s love affair with cocktails and goes behind the scenes of the Firehouse with rich photography by intriguing design.