Wild Food from Land and Sea

by Marco Pierre White

Book Overview

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,... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1935554069
• ISBN13: 9781935554066
• Release Date: June 2010
• Publisher: Melville House Publishing
• Length: 191 Pages
• Weight: 1.15 lbs.
• Dimensions: 0.7" x 7.9" x 9.2"

Customer Reviews

A good book!

Mighty ego aside, Marco Pierre White knows how to cook "over the top" meals in his Michelin starred restaurants, and he also knows how to give recipes that are doable to home chefs. No photographs is a mild drawback, offset by a good index. He has 70 some recipes that cover starters, meats, fish, and puddings. These draw upon some 78 well described techniques, placed at the back of the book. Once you master a technique, you may creatively use it in your own recipe. For good to very good home cooks.

Interesting recipes

Some very good and different ideas on offer here but this book is from the loud and thrashy British school of egomaniac chefs and, as is often the case with the Marco's/Jamie's and Gary's that have been thrust upon us in recent years; they are good but never quite as good or as interesting as they think they are.

Nice offerings of Turf & Surft French British Style

This is a nice collection of adventorous British chef with French skills.Thus it requires some knowledge or ability to do French techniques and using some sophisticated ingredients called for such as foie gras, etc.One tried that was well received by guests was "Pistou de Saint-Jacques" highlighting scallops in vegetable/fish stock with spagetti.

marco

A great chef, with great ideas and a strong, british attitude.Ex-Junkie and the First English Chef to be awarded 3 michelin stars. This is the book where he comes off LEAST conceded. Good book, but for the price, Michel Bras' "Essential Cuisine" is more for the serious up and comer.

It changed my cooking

This book requires that you have some training in cooking. But, if you now how to skim your veal stock and so on it is a fantastic book. I seldom have the time, (I have two children), or the money, (I'm a poor artist), to go to international two- or three-star resturants, but now I can make the food on my own at home. M P W does not give a symphatic impression when he talks about himself or his career, but when it comes to food you can feel his true love to the art of cooking.