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Perhaps the most famous chef in Britain, Marco Pierre White presents in this book the recipes on which the Mirabelle's astounding success is based. The recipes range from simple starters through elegant fish and meat courses to irresistible puddings. He provides technical expertise and tips on basic ingredients, preparation and presentation.
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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 Mirabelle¹s 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.
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Book Description Random House Uk Ltd, 1999. Hardcover. Condition: New. Brand New!. Seller Inventory # VIB0091868335
Book Description Ebury Press. Hardcover. Condition: New. 0091868335 Brand NEW Book ~ Minor wear to dust jacket, especially at corners; Light bumping to boards' edges/corners. Seller Inventory # Z0091868335ZN
Book Description Random House Uk Ltd, 1999. Condition: New. book. Seller Inventory # M0091868335
Book Description Random House Uk Ltd. Hardcover. Condition: New. 0091868335 New Condition. Seller Inventory # NEW7.0022876
Book Description Condition: New. New. Seller Inventory # STR-0091868335