Marco Made Easy
A Three-Star Chef Makes It Simple
$43.50
- Hardcover
192 pages
- Release Date
1 December 2010
Summary
Marco Pierre White approached his task ‘to blow the lid off gastronomy’ with a will and his 100 new recipes made from the bottles, packets and jars in his storecupboard - plus one or two fresh ingredients - will revolutionise life in the kitchen.
For example, the perfect Duck a l’orange is made with duck, oranges and Kummel, Steak Tartare with ground beef, an onion, capers, Tabasco and tomato ketchup and fresh mackerel is baked with mustard, white wine and its own juices. A delicious …
Book Details
| ISBN-13: | 9780297856511 |
|---|---|
| ISBN-10: | 0297856510 |
| Author: | Marco Pierre White |
| Publisher: | Orion Publishing Co |
| Imprint: | Weidenfeld & Nicolson |
| Format: | Hardcover |
| Number of Pages: | 192 |
| Release Date: | 1 December 2010 |
| Weight: | 920g |
| Dimensions: | 256mm x 212mm x 24mm |
You Can Find This Book In
What They're Saying
Critics Review
Like the title says, these are easy, stripped-down recipes…Tasty * Heat *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 *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) *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 *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 *
About The Author
Marco Pierre White
Marco Pierre White was born in Leeds in 1961. After learning his trade at the Box Tree in Ilkley, Le Gavroche, La Tante Claire and Le Manoir, he opened his first restaurant, Harveys, in 1987. He went on to open several more restaurants before becoming the first British chef to win three Michelin stars at Hyde Park Hotel. More honours followed before, at 38, he retired from the kitchen and began to build a career as a hugely successful businessman.
Returns
This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.