The Mirabelle Cookbook

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9780091868338: The Mirabelle Cookbook

When in 1998 Marco Pierre White acquired the Mirabelle, a long established restaurant with an illustrious history, his re-opening of it was one of the most eagerly awaited events in the London calendar. Within weeks the restaurant critics had unanimously acclaimed it, booking were being taken weeks in advance, and a table there had become the most sought after thing in town. The menu is simple and superb, the wine list is phenomenal, and the service, decor and atmosphere are near-perfect. Marco Pierre White, already the youngest chef ever to earn three stars from the Michelin guide, had done it again. In this beautiful book he presents the recipes on which the Mirabelle's astounding success is based, ranging from simple starters through elegant fish and meat courses to irresistible puddings. As in his other books, he provides a wealth of technical expertise and invaluable tips on basic ingredients, preparation in advance, and how to present the food so that its looks its best on the plate.

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Review:

At the back of Marco Pierre White's The Mirabelle Cookbook, he has reprinted a selection of menus from the famous London restaurant's past. It's fascinating comparing the menus to see how consistent The Mirabelle, one of a handful of grand Mayfair eateries founded just prior to World War II, has been over the years. Apart from the prices, the dishes are similar. On one of the old menus you will find "L'Omelette Normande ou Arnold Bennett" which reappears on the new as "Omelette--Arnold Bennett" and on page 69 of the book you find the recipe, a marvellous egg concoction with cheesy mornay sauce. Unlike other books by White--such as Wild Food from Land and Sea--the recipes in The Mirabelle Cookbook are accessible to the home cook. The simplest dishes, "Tomato Consommé", "Smoked Salmon Properly Garnished", "Cottage Pie" and "Tiramisú" can be cooked at home with no difficulty. "But my aim is to encourage you, as you gain confidence, to move on from these to the slightly more complicated recipes which really do repay the extra effort", White writes in the introduction. You'll find "Tart of Endive with Sea Scallops", "Wing of Skate with Capers and Balsamic Vinegar Dressing", and "Lamb a la Ficelle". Each dish is beautifully photographed and if that's not enough to get you to cook them, it will certainly persuade you to visit the restaurant. --Dale Kneen

Book Description:

Recipes from one of London's most sensational new restaurants, and Britain's finest chef.

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