Marco Pierre White in Hell's Kitchen: Over 100 Wickedly Tempting Recipes

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Known for his ability to make both headlines and scrumptious, innovative international cuisine, renegade chef Marco Pierre White serves up a range of delicious recipes in this mouthwatering collection. The dishes offered range from Partridge Pie with Creamy Wild Mushroom Sauce to Melting Chocolate Soufflé with Vanilla Cream, and all are illustrated with step-by-step photographs. A range of shortcuts, masterful tips, and tricks of the trade are also included to provide at-home chefs a taste of what it's like to ...

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More About This Book

Overview

Known for his ability to make both headlines and scrumptious, innovative international cuisine, renegade chef Marco Pierre White serves up a range of delicious recipes in this mouthwatering collection. The dishes offered range from Partridge Pie with Creamy Wild Mushroom Sauce to Melting Chocolate Soufflé with Vanilla Cream, and all are illustrated with step-by-step photographs. A range of shortcuts, masterful tips, and tricks of the trade are also included to provide at-home chefs a taste of what it's like to cook in the company of a culinary genius.

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Product Details

  • ISBN-13: 9780091923167
  • Publisher: Crown Publishing Group
  • Publication date: 10/1/2008
  • Pages: 192
  • Product dimensions: 7.40 (w) x 9.60 (h) x 0.60 (d)

Meet the Author

Marco Pierre White is the youngest chef ever to be awarded three Michelin stars. He is the author of The Devil in the Kitchen and White Heat.

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Sort by: Showing 1 Customer Review

  • Posted October 26, 2009

    I Also Recommend:

    Ratio: The Simple Codes Behind the Craft of Everyday Cooking
    Anthony Bourdain's Les Halles Cookbook: Stategies, Recipes, and Techniques of Classic Bistro Cooking
    Bouchon
    The Food You Crave: Luscious Recipes for a Healthy Life
    Burger Bar: Build Your Own Ultimate Burgers

    Marco Pierre White in Hell's Kitchen

    As a writer, Marco Pierre White is not Tony Bourdain. Tony's "Les Halles Cookbook" is written much more cleverly with more approachable menues *for the home cook*. Of course, Bourdain's recipes are for bistro cooking and Marco's are for a 3 star Michelin restaurant. It's the difference between Thomas Keller's "French Laundry" and "Bouchon", conceptually.

    Marco's ingredients seem to be all from the "how and where do I find these things" list. Marco (he hates being called "Chef". His kitchen staff was always told to call him "Marco") is very serious while Tony makes you laugh at times, especially in his introductory chapter on equipment.

    Don't get me wrong. If you're a foodie or aspiring chef, this is a "must have" for your library. But there are other, more enjoyable and more readable cookbooks out there. This is, however, the cookbook written by the guy who made Gordon Ramsey cry and Mario Batali quit during shift.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.
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