Marco Pierre White's Great British Feast: Over 100 Delicious Recipes From A Great British Chef

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Marco Pierre White

Marco Pierre White's Great British Feast

Over 100 Delicious Recipes From A Great British Chef

Marco Pierre White

$59.99

Hardback

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English

Hachette
01 September 2008

Cookery, food & drink; TV & celebrity chef cookbooks; National & regional cuisine

From Venison Pie, made from deer shot by Marco himself, through to Croustade of Quails Egg Maintenon; from Yew Tree Fish and Chips to Souffle of Raspberries, the food at Marco Pierre White's Berkshire pub, the Yew Tree, blends traditional pub fare with the very best of modern English cooking.

The approach that has been so successful there inspires this wonderful book.

In this fascinating but accessible book from one of the world's greatest chefs, Marco Pierre White shows how to find and catch the best food, from mushrooms to salmon, and then what to do with those ingredients to make truly stunning food without spending hours preparing it.

Throughout, there are inspirational tips on how to get the best results, beautiful photographs of the recipes and a real insight into the natural goodness of food brought in from the wild.

Accompanying the series on ITV, this is sure to be one of the most popular cookery books of the year.

By: Marco Pierre White
Imprint: Hachette
Country of Publication: United Kingdom
Dimensions: Height: 218mm, Width: 258mm, Spine: 21mm
Weight: 1.088kg
ISBN: 9781409100447
ISBN 10: 1409100448
Pages: 224
Publication Date: 01 September 2008
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Author Website: www.marcopierrewhite.org

Marco Pierre White was born in Leeds in 1961. After learning his trade at the Box Tree in Ilkley, Le Gavroche, 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.