Wild Food From Land And Sea

by Marco Pierre White (Author)

• Used

  Paperback
  1999

  $3.41

  Wild Food from Land and Sea contains over eighty main recipes, plus sauces, vegetables and garnishes, many of which can be made in advance. There are recipes for starters, fish dishes, meat dishes, puddings, pasta, risottos and pastries. This book reveals that behind the hype, there is a professional, dedicated chef of astonishing talent. His mastery is based on the solid foundations of French classical cuisine, but it is informed by a modern feeling for the importance of the highest quality and freshness, by a receptivity to influences from around the world, by exquisite simplicity and profund originality. Above all, the book aims to make accessible the secrets of his success to all amateur cooks, and is full of brilliant tips based on his incomparable feeling for the potential in natural foods from land and see. Marco's innumerable tips on adapting recipes to suit your ingredients ensure that even amateurs will be able to serve delicious food with style and entertain with confidence.

• Used

  Paperback
  1996

  $4.01

  Marco Pierre White has risen to be a firm figure in the world of haute cuisine . Since he opened Harvey's restaurant in south-west London in 1987, he has become the most talked-about cook in Britain, the youngest man ever to win the coveted third Michelin rosette , and almost equally renowned for the upheavals in his private life. In 1992, he opened The Canteen in Chelsea Harbour, and in autumn 1993 opened The Restaurant in Knightsbridge, which have one and three stars respectively in the Michelin ratings. Yet behind the hype, this text reveals there is a professional, dedicated chef of great talent. His mastery is based on the solid foundations of French classical cuisine, but it is informed by a modern feeling for the importance of ingredients of the highest quality and freshness, by a receptivity to influences around the world, by simplicity and profound originality. Above all, the book aims to make accessible the secrets of his success to all amateur cooks, and contains tips based on his incomparable feeling for the potential in natural foods from land and sea.