The Mirabelle Cookbook

The Mirabelle Cookbook

by Marco Pierre White
     
 
When, in 1998, Marco Pierre White acquired Mirabelle, a long-established restaurant with an illustrious history, its reopening was one of the most eagerly awaited events on the London calendar. Almost immediately, the restaurant critics unanimously acclaimed it. Bookings were made weeks in advance. The menu was simple and superb, the wine list phenomenal, and the

Overview

When, in 1998, Marco Pierre White acquired Mirabelle, a long-established restaurant with an illustrious history, its reopening was one of the most eagerly awaited events on the London calendar. Almost immediately, the restaurant critics unanimously acclaimed it. Bookings were made weeks in advance. The menu was simple and superb, the wine list phenomenal, and the service, décor, and atmosphere near-perfect. The young, three-star chef had done it again. Now, Marco Pierre White presents the recipes on which Mirabelle's astounding and continuing success is based, including Cappucino of Mushrooms, Tarte of Endive with Sea Scallops, and Spring Lamb Provençale. Along the way, he shares his technical expertise and offers tips on basic ingredients, advance preparation, and elegant presentation.

Product Details

ISBN-13:
9780091868338
Publisher:
Ebury Press, Random House
Publication date:
08/28/2000
Pages:
160
Product dimensions:
9.57(w) x 12.36(h) x 0.63(d)

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