Marco Pierre White serves up more than 100 recipes and shows the home cook how to get big flavours from store-cupboard ingredients.The book has sections for starters, shellfish, fish, meat, poultry, desserts, and Marco uses bottles, jars and packets to make divine sauces, syrups and dressings.
"synopsis" may belong to another edition of this title.
Marco Pierre White was born in Yorkshire in 1961. The son of a chef, and the grandson of a chef, Marco's career was predictable, though his astounding achievements in global gastronomy could never have been foreseen.
At 16 he became an apprentice chef at the Hotel St George, in Harrogate, before going on to cook at Britain-s finest restaurants: The Box Tree, Le Gavroche, Chez Nico, La Tante Claire and Le Manoir aux Quat' Saisons.
In 1993, at the age of 33, he became the first British chef - and the world-s youngest - to win three Michelin stars (with his restaurant at the Hyde Park Hotel).He retired from the professional kitchen in the late 90s, but remains a key figure in Britain's restaurant world. To date he has opened some 40 restaurants as well as a couple of good inns, the Yew Tree and The Swan
Marco Pierre White's latest recipe collection is exactly what the title suggests: a beautiful, simple culinary crib sheet, where the emphasis is on celebrating the ingredients of dishes that do not require lots of fiddly, techincal kitchen time to produce. * WATERSTONES BOOKS QUARTERLY * Most of the recipes here require only one or two fresh ingredients, and all can be prepared in moments. The book is aimed at helping us mere mortals achieve restaurant-quality food in the simplest way....Definitely worth a gander. * GLASGOW HERALD MAGAZINE * Making fine dining available to everyone is his latest passion and in his new book, MARCO MADE EASY, he has passed on his expertise with the simplest of dishes that take next to no time to prepare. * FOOD (TESCO) * All Marco's food looks terrifically posh, though he has stuck to the simple part of the deal - you'd have to try hard to get one of these recipes wrong. -- Carolyn Mays * TELEGRAPH MAGAZINE * Like the title says, these are easy, stripped-down recipes...Tasty * Heat *
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Hardback. Condition: Good. Dust Jacket Condition: Very Good. First Edition. 190 pages. Another masterpiece from this great chef. In more than 100 recipes he takes simple, fresh ingredients and cooks them in different ways, quickly and easily. Pages 133-136 have a small closed tear to top edge, not affecting contents. Seller Inventory # 21697
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