Wild Food from Land and Sea - Softcover
Marco Pierre White has risen to be a firm figure in the world of "haute cuisine". Since he opened "Harvey's" restaurant in south-west London in 1987, he has become the most talked-about cook in Britain, the youngest man ever to win the coveted third Michelin "rosette", and almost equally renowned for the upheavals in his private life. In 1992, he opened "The Canteen" in Chelsea Harbour, and in autumn 1993 opened "The Restaurant" in Knightsbridge, which have one and three stars respectively in the Michelin ratings. Yet behind the hype, this text reveals there is a professional, dedicated chef of great talent. His mastery is based on the solid foundations of French classical cuisine, but it is informed by a modern feeling for the importance of ingredients of the highest quality and freshness, by a receptivity to influences around the world, by simplicity and profound originality. Above all, the book aims to make accessible the secrets of his success to all amateur cooks, and contains tips based on his incomparable feeling for the potential in natural foods from land and sea.
"synopsis" may belong to another edition of this title.
About 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
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
"About this title" may belong to another edition of this title.
- PublisherEbury Pr
- Publication date1997
- ISBN 10 0091814154
- ISBN 13 9780091814151
- BindingPaperback
- Edition number1
- Number of pages176
- Rating
Buy New
Learn more about this copy
US$ 28.03
Shipping:
US$ 4.00
Within U.S.A.
Top Search Results from the AbeBooks Marketplace
Stock Image
Wild Food from Land and Sea
Seller:
Rating
Book Description Paperback. Condition: new. New. Fast Shipping and good customer service. Seller Inventory # Holz_New_0091814154
Buy New
US$ 28.03
Convert currency
Stock Image
Wild Food from Land and Sea
Seller:
Rating
Book Description Condition: new. Seller Inventory # FrontCover0091814154
Buy New
US$ 29.28
Convert currency
Stock Image
Wild Food from Land and Sea
Seller:
Rating
Book Description Paperback. Condition: new. New. Seller Inventory # Wizard0091814154
Buy New
US$ 30.09
Convert currency
Stock Image
Wild Food from Land and Sea
Seller:
Rating
Book Description Paperback. Condition: new. New Copy. Customer Service Guaranteed. Seller Inventory # think0091814154
Buy New
US$ 37.77
Convert currency
Stock Image
Wild Food from Land and Sea
Seller:
Rating
Book Description Paperback. Condition: New. Brand New!. Seller Inventory # VIB0091814154
Buy New
US$ 136.64
Convert currency