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.
"synopsis" may belong to another edition of this title.
Book Description Ebury Pr, 1997. Paperback. Book Condition: New. Bookseller Inventory # DADAX0091814154
Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97800918141511.0
Book Description Ebury Pr, 1997. Paperback. Book Condition: New. New item. Bookseller Inventory # QX-244-45-8253008
Book Description Ebury Pr, 1997. Paperback. Book Condition: New. Bookseller Inventory # P110091814154
Book Description Ebury Pr. PAPERBACK. Book Condition: New. 0091814154 New Condition. Bookseller Inventory # NEW6.0038790