This collection of recipes aims to make the secrets of Marco Pierre White's success accessible to all amateur cooks, and is full of tips and hints based on his feeling for the potential in natural foods from the land and the sea.
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Editorial Reviews
Review
"Marco Pierre White is the original rock-star chef, the guy all of us wanted to be."
—Anthony Bourdain
"Marco is a gift to humanity, with more passion per pound than anyone else I have ever met...His sophisticated cooking came out of nowhere but inside his rock-star head...After all these years, Marco is still my hero."
—Mario Batali
"Marco is probably the most charismatic chef of the twentieth century: the last of the romantics, a brooding Byron of the Kitchen, the most creative person you'll ever meet and the most self-destructive, a self-described monster and an unrecognized poet, and, without question, the most influential British chef since the invention of fish and chips."
—Bill Buford, author of Heat
“Marco Pierre White is the man...cooking at its finest.... He was gritty and glamorous and in your face before everybody and everything was trying to be that way.”
—David Chang, owner/chef of Momofuku --This text refers to an alternate Hardcover edition.
—Anthony Bourdain
"Marco is a gift to humanity, with more passion per pound than anyone else I have ever met...His sophisticated cooking came out of nowhere but inside his rock-star head...After all these years, Marco is still my hero."
—Mario Batali
"Marco is probably the most charismatic chef of the twentieth century: the last of the romantics, a brooding Byron of the Kitchen, the most creative person you'll ever meet and the most self-destructive, a self-described monster and an unrecognized poet, and, without question, the most influential British chef since the invention of fish and chips."
—Bill Buford, author of Heat
“Marco Pierre White is the man...cooking at its finest.... He was gritty and glamorous and in your face before everybody and everything was trying to be that way.”
—David Chang, owner/chef of Momofuku --This text refers to an alternate Hardcover edition.
About the Author
Born in Leeds in 1961, Marco Pierre White was the first British chef (and at the time, the youngest chef anywhere in the world) to win three Michelin Stars. He trained at the Hotel St. George in Harrogate, North Yorkshire and later at the Box Tree in Ilkley, West Yorkshire. Arriving in London as a 16-year-old with “£7.36, a box of books and a bag of clothes” he began his classical training as a commis under Albert Roux and Michel Roux at Le Gavroche. At 24, he became head chef and joint owner of Harveys in London and later moved to found The Restaurant Marco Pierre White at the former Hyde Park Hotel, where he won his third Michelin star.
In 1999, White retired from the kitchen. His work as a restaurateur now includes The Yew Tree Inn, Frankies, and the Marco Pierre White Steak & Alehouse. His first cookbook, White Heat, was published in 1990. He is also author of The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef.
marcopierrewhite.org --This text refers to an alternate Hardcover edition.
In 1999, White retired from the kitchen. His work as a restaurateur now includes The Yew Tree Inn, Frankies, and the Marco Pierre White Steak & Alehouse. His first cookbook, White Heat, was published in 1990. He is also author of The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef.
marcopierrewhite.org --This text refers to an alternate Hardcover edition.
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Most Helpful Customer Reviews
5 of 6 people found the following review helpful:
4.0 out of 5 stars
A good book!,
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This review is from: Wild Food from Land and Sea (Ebury Great Cooks) (Paperback)
Mighty ego aside, Marco Pierre White knows how to cook "over the top" meals in his Michelin starred restaurants, and he also knows how to give recipes that are doable to home chefs. No photographs is a mild drawback, offset by a good index.
He has 70 some recipes that cover starters, meats, fish, and puddings. These draw upon some 78 well described techniques, placed at the back of the book. Once you master a technique, you may creatively use it in your own recipe. For good to very good home cooks.
7 of 11 people found the following review helpful:
5.0 out of 5 stars
It changed my cooking,
By
This review is from: Wild Food from Land and Sea (Ebury Great Cooks) (Paperback)
This book requires that you have some training in cooking. But, if you now how to skim your veal stock and so on it is a fantastic book. I seldom have the time, (I have two children), or the money, (I'm a poor artist), to go to international two- or three-star resturants, but now I can make the food on my own at home. M P W does not give a symphatic impression when he talks about himself or his career, but when it comes to food you can feel his true love to the art of cooking.
1 of 3 people found the following review helpful:
4.0 out of 5 stars
Nice offerings of Turf&Surft French British Style,
By rodboomboom (Dearborn, Michigan United States) - See all my reviews (VINE VOICE) (HALL OF FAME REVIEWER)
This review is from: Wild Food from Land and Sea (Ebury Great Cooks) (Paperback)
This is a nice collection of adventorous British chef with French skills.Thus it requires some knowledge or ability to do French techniques and using some sophisticated ingredients called for such as foie gras, etc. One tried that was well received by guests was "Pistou de Saint-Jacques" highlighting scallops in vegetable/fish stock with spagetti.
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