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4 Burnside Cooking and Food- British Isles

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Wild Food from Land and Sea

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Wild Food from Land and Sea Cover

 

Synopses & Reviews

Publisher Comments:

Marco Pierre White, the “Byron of the kitchen,” presents 150 of the iconic recipes and techniques that propelled him to international culinary fame

In the UK, Marco Pierre White's brilliant cooking and high-wattage antics have made him an absolute legend: the first British chef (and, at the time, the youngest chef anywhere) to win three Michelin stars, a chain-smoking, pot-throwing, multiply-married culinary genius—the man that many consider the original celebrity chef.

Published in U.S. for the first time, Wild Food From Land and Sea is White's most refined vision of gastronomy—the product of thirty years in the kitchen. Here we get a glimpse into the intensive, highly disciplined kitchens in which White's supremely refined food was conjured. There are wild reinventions of French classics, and the playful introduction of strange and surprising ingredients.

Wild Food From Land and Sea contains 80 recipes, and nearly a hundred basic lessons, making it an important addition to any kitchen.

About the Author

Born in Leeds in 1961, Marco Pierre White was the first British chef (and at the time, the youngest chef anywhere in the world) to win three Michelin Stars. He trained at the Hotel St. George in Harrogate, North Yorkshire and later at the Box Tree in Ilkley, West Yorkshire. Arriving in London as a 16-year-old with “£7.36, a box of books and a bag of clothes” he began his classical training as a commis under Albert Roux and Michel Roux at Le Gavroche. At 24, he became head chef and joint owner of Harveys in London and later moved to found The Restaurant Marco Pierre White at the former Hyde Park Hotel, where he won his third Michelin star.

In 1999, White retired from the kitchen. His work as a restaurateur now includes The Yew Tree Inn, Frankies, and the Marco Pierre White Steak & Alehouse. His first cookbook, White Heat, was published in 1990. He is also author of The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef.

marcopierrewhite.org

Product Details

ISBN:
9781935554066
Author:
White, Marco Pierre
Publisher:
Melville House Publishing
Author:
White, Marco Pierre
Subject:
General
Subject:
General Cooking
Subject:
Specific Ingredients - Natural Foods
Subject:
Cooking and Food-Natural Healing
Publication Date:
20100631
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
192
Dimensions:
9.24x7.94x.74 in. 1.14 lbs.

Related Subjects


Cooking and Food » Diet and Nutrition » Natural Healing
Cooking and Food » General
Cooking and Food » Regional and Ethnic » British Isles
Cooking and Food » Regional and Ethnic » UK and Ireland

Wild Food from Land and Sea Sale Hardcover
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Product details 192 pages Melville House Publishing - English 9781935554066 Reviews:
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