Wild Food from Land and Sea - Couverture rigide

White, Marco Pierre

Couverture rigide

ISBN 10 : 0091772540 ISBN 13 : 9780091772543

Editeur : Ebury Press, 1994

Synopsis

Book by White Marco Pierre

A propos du livre

Présentation de l'éditeur :

Marco Pierre White has risen like a shooting star in the firmament of HAUTE CUISINE. Since he opened Harvey's restaurant in south-west London 1987, he has become the most talked-about cook in Britain, the youngest man ever to win the coverted second 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 just won one and two stars respectively in the Michelin ratings. Yet behind they hype, as this book reveals, 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 ingredients of the highest quality and freshness, by a receptivity to influences from around the world, by exquisite simplicity and profound 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 imcomparable feeling for the potential in natural foods from land and sea.

Quatrième de couverture :

Almost as famous for his tempers, celebrity arguments and his fast-living as he is for food, Marco Pierre White is the original celebrity chef. Since he opened Harvey's in 1987, the Canteen in 1992, The Restaurant in the Hyde Park Hotel in 1993, and the Oak Room in Piccadilly in 1997, Marco Pierre White has become the most talked-about cook in Britain. His restaurant empire includes some of London's finest eateries, including the Criterion, Mirabelle, L'Escargot and Quo Vadis. His other books include The Mirabelle Cookbook and White Heat.

Wild Food from the Land and Sea contains over eighty main recipes, plus sauces, vegetables and garnishes, many of which can be made in advance. Marco's innumerable tips on adapting recipes to suit your ingredients, and his secrets of life in a professional kitchen, ensure that even amateurs will be able to serve delicious food with style and entertain with confidence.

À propos de cette édition

• Éditeur: Ebury Press
• Date d'édition: 1994
• ISBN 10: 0091772540
• ISBN 13: 9780091772543
• Reliure: Relié
• Nombre de pages: 160