Buy New
$17.67
Qty:1
  • List Price: $24.00
  • Save: $6.33 (26%)
FREE Shipping on orders over $35.
Only 11 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Wild Food from Land and Sea Hardcover – June 15, 2010


See all 7 formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover
"Please retry"
$17.67
$5.97 $4.99

Frequently Bought Together

Wild Food from Land and Sea + White Heat + The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef
Price for all three: $46.48

Buy the selected items together

NO_CONTENT_IN_FEATURE

More to Explore
Try recipes for watercress soup, sea scallops and pot roast of pig's head from Wild Food from Land and Sea by Marco Pierre White. [PDF]

Product Details

  • Hardcover: 192 pages
  • Publisher: Melville House (June 15, 2010)
  • Language: English
  • ISBN-10: 1935554069
  • ISBN-13: 978-1935554066
  • Product Dimensions: 0.8 x 7.8 x 9.1 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #101,780 in Books (See Top 100 in Books)

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

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

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

4.2 out of 5 stars
Share your thoughts with other customers

Most Helpful Customer Reviews

6 of 7 people found the following review helpful By I. Seligman on January 4, 2007
Format: Paperback Verified Purchase
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By Eddie101 on January 11, 2014
Format: Hardcover Verified Purchase
i bought this for my flatmate, who is a chef and loves all things Marco Pierre and he loves it. A few of the recipes are hard work but it has a huge basics section at the back with instructions for well, the basics. Stuff like mayonnaise and creme anglais. Great book for anyone who loves challenging cooking!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
9 of 13 people found the following review helpful By Christian Albinsson (chrisalb@algonet.se) on October 11, 1999
Format: 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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 2 people found the following review helpful By Matthias Sillipo on January 30, 2013
Format: Hardcover Verified Purchase
Marco is certainly one of a kind, very dedicated and most honest in his approach to cooking, but this book is just a repetition of recipes that appear elsewhere on his Haute Cuisine books, minus the pictures that to me are a necessary complement to great recipes as well as a delicacy to the eye.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
0 of 1 people found the following review helpful By greg on August 22, 2013
Format: Paperback Verified Purchase
love the history and chef, a classic look at a true pioneer in french cooking and its ingredients
Food to wild
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Customer Images

Search

What Other Items Do Customers Buy After Viewing This Item?