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.
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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.
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Book Description Random House UK, 1994. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0091772540
Book Description Random House UK, 1994. Hardcover. Book Condition: New. book. Bookseller Inventory # 0091772540
Book Description Random House UK, 1994. Hardcover. Book Condition: New. Bookseller Inventory # P110091772540
Book Description Random House Uk Ltd, 1994. Hardcover. Book Condition: Brand New. 160 pages. 12.75x10.00x0.75 inches. In Stock. Bookseller Inventory # zk0091772540