Marco Pierre White's Great British Feast
Over 100 Delicious Recipes from a Great British Chef
By (author) Marco Pierre White
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Marco Pierre White's Great British Feast by Marco Pierre White
Book DescriptionFantastic traditional home-cooking recipes to tie in with Marco Pierre White's prime-time ITV series From Venison Pie, made from deer shot by Marco himself, through to Croustade of Quails Egg Maintenon; from Yew Tree Fish and Chips to Souffle of Raspberries, the food at Marco Pierre White's Berkshire pub, the Yew Tree, blends traditional pub fare with the very best of modern English cooking. The approach that has been so successful there inspires this wonderful book. In this fascinating but accessible book from one of the world's greatest chefs, Marco Pierre White shows how to find and catch the best food, from mushrooms to salmon, and then what to do with those ingredients to make truly stunning food without spending hours preparing it. Throughout, there are inspirational tips on how to get the best results, beautiful photographs of the recipes and a real insight into the natural goodness of food brought in from the wild. Accompanying the series on ITV, this is sure to be one of the most popular cookery books of the year.
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Book DetailsISBN: 9781409100447
(260mm x 216mm x 22mm)
Imprint: Orion (an Imprint of The Orion Publishing Group Ltd )
Publisher: Orion Publishing Co
Publish Date: 3-Jul-2008
Country of Publication: United Kingdom
Books By Author Marco Pierre White
White Heat, Hardback (February 2015)
A 25th anniversary edition of the classic cookbook from the 'enfant terrible' of the UK restaurant scene, with a new 64-page section including previously unpublished photographs and commentary from Jason Atherton, Gordon Ramsay and Tom Kerridge.
World's Best Cakes, Hardback (September 2013)
The only baking book you'll ever need - World's Best Cakes travels around the globe taking in all the classic bakes and national favourites.
Deer Management in the UK, Hardback (August 2011)» View all books by Marco Pierre White
With 25 years of professional deer management experience, the author shows how to manage deer to their best potential. The book contains detialed case studies and featurs recipes from 3-star Michelin chef, Marco Pierre White.
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Author Biography - Marco Pierre White
Marco Pierre White was born in Leeds in 1961. After learning his trade at the Box Tree in Ilkley, Le Gavroche, Tante Claire and Le Manoir, he opened his first restaurant, Harveys, in 1987. He went on to open several more restaurants before becoming the first British chef to win three Michelin stars at Hyde Park Hotel. More honours followed before, at 38, he retired from the kitchen and began to build a career as a hugely successful businessman.
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