"You don't have to be a genius to be a good cook. Chopping food isn't difficult. Good cooking is about doing lots of small things well."
Marco Pierre White in Hell's Kitchen: Over 100 Wickedly Tempting Recipesby Marco Pierre White
Long before Gordon Ramsay and Antony Bourdain, there was Marco Pierre White: the first and the greatest enfant terrible of the cookery world. His book, White Heat, caused a sensation on publication in 1990. Now Marco puts his chef's whites back on and returns to the kitchen for the first time in years as he puts the celebrities through their paces on this exciting and enduringly popular television show, moving into its third series. The colourful chef, as famous for his ability to make headlines as for making headturning dishes, serves up 100 delicious recipes in this mouthwatering cookery book. Alongside the wonderful recipes - ranging from partridge pie with creamy wild mushroom sauce to melting chocolate souffle with vanilla cream - come shortcuts, masterful tips and tricks of the trade. Marco Pierre White is a natural for television and this fully illustrated book allows his talents to shine. Use this book at home and you'll have a taste of what it's like to cook in the company of a culinary genius.
- Ebury Publishing
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- Barnes & Noble
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Meet the Author
Marco Pierre White was born on a council estate in Leeds in 1961, and his Italian mother died when he was six years old. He became the youngest chef ever to be awarded three Michelin stars and today is a star chef of international renown and a multi-millionaire businessman. His many restaurants include Mirabelle, Drones, L'Escargot and the Belvedere.
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Most Helpful Customer Reviews
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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.