Appetizers

‘GQ Eats’ serves up a spread of daring recipes

GQ magazine’s motto is, “Look sharp, live smart.”

It might rightfully add this: “Eat well.”

To demonstrate, “GQ Eats: The Cookbook For Men of Seriously Good Taste” is a collection of recipes from chefs at some of the United Kingdom’s best restaurants (Mitchell Beazley, $30, 223 pages; edited by Paul Henderson).

In the foreword, British chef-restaurateur Heston Blumenthal notes, “If cooking really is the new rock ‘n’ roll, then GQ has been helping spread the word with mouth-watering recipes and ineffably cool pics.”

A sampler: Parmesan grits with wild boar sausages and soy-pickled mushrooms, lamb and pistachio skewers, coconut soup with prawns, lobster-mango salad, razor clams with chorizo, roast lamb with pomegranate, and strawberry-pistachio crumble.

Oh, and the Vesper — the original James Bond martini — from Salvatore Calabrese, a.k.a “the maestro of cocktails.”

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