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.
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In the UK, Marco Pierre White's brilliant cooking and high-wattage antics have made him an absolute legend: the first British chef (and, at the time, the youngest chef anywhere) to win three Michelin stars, a chain-smoking, pot-throwing, multiply-married culinary genius-the man that many consider the original celebrity chef. Published in U.S. for the first time, Wild Food From Land and Sea is White's most refined vision of gastronomy-the product of thirty years in the kitchen. Here we get a glimpse into the intensive, highly disciplined kitchens in which White's supremely refined food was conjured. There are wild reinventions of French classics, and the playful introduction of strange and surprising ingredients. Wild Food From Land and Sea contains 80 recipes, and nearly a hundred basic lessons, making it an important addition to any kitchen.Product Description:
This collection of recipes aims to make accessible the secrets of Marco Pierre White's success 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. Marco Pierre White is the author of White Heat.
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Book Description Random House UK, 1994. Hardcover. Book Condition: New. Bookseller Inventory # P110091772540
Book Description Random House UK, 1994. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0091772540
Book Description Random House UK, 1994. Hardcover. Book Condition: New. book. Bookseller Inventory # 91772540
Book Description Random House Uk Ltd, 1994. Hardcover. Book Condition: Brand New. 160 pages. 12.75x10.00x0.75 inches. In Stock. Bookseller Inventory # zk0091772540