Wild Food from Land and Sea

Wild Food from Land and Sea

by Marco Pierre White
     
 

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This collection of recipes aims to make the secrets of Marco Pierre White's success accessible to all amateur cooks, and is full of tips and hints based on his feeling for the potential in natural foods from the land and the sea.  See more details below

Overview

This collection of recipes aims to make the secrets of Marco Pierre White's success accessible to all amateur cooks, and is full of tips and hints based on his feeling for the potential in natural foods from the land and the sea.

Editorial Reviews

From the Publisher
"Marco Pierre White is the original rock-star chef, the guy all of us wanted to be."
—Anthony Bourdain

"Marco is a gift to humanity, with more passion per pound than anyone else I have ever met...His sophisticated cooking came out of nowhere but inside his rock-star head...After all these years, Marco is still my hero."
—Mario Batali

"Marco is probably the most charismatic chef of the twentieth century: the last of the romantics, a brooding Byron of the Kitchen, the most creative person you'll ever meet and the most self-destructive, a self-described monster and an unrecognized poet, and, without question, the most influential British chef since the invention of fish and chips."
—Bill Buford, author of Heat

“Marco Pierre White is the man...cooking at its finest.... He was gritty and glamorous and in your face before everybody and everything was trying to be that way.”
—David Chang, owner/chef of Momofuku

Product Details

ISBN-13:
9780091772543
Publisher:
Random House UK
Publication date:
10/01/1994
Pages:
160
Product dimensions:
9.60(w) x 12.20(h) x 0.70(d)

Meet the Author

Born in Leeds in 1961, Marco Pierre White was the first British chef (and at the time, the youngest chef anywhere in the world) to win three Michelin Stars. He trained at the Hotel St. George in Harrogate, North Yorkshire and later at the Box Tree in Ilkley, West Yorkshire. Arriving in London as a 16-year-old with “£7.36, a box of books and a bag of clothes” he began his classical training as a commis under Albert Roux and Michel Roux at Le Gavroche. At 24, he became head chef and joint owner of Harveys in London and later moved to found The Restaurant Marco Pierre White at the former Hyde Park Hotel, where he won his third Michelin star.

In 1999, White retired from the kitchen. His work as a restaurateur now includes The Yew Tree Inn, Frankies, and the Marco Pierre White Steak & Alehouse. His first cookbook, White Heat, was published in 1990. He is also author of The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef.

marcopierrewhite.org

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