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    Marco Made Easy: A Three-star Chef Makes it Simple (Hardback) By (author) Marco Pierre White

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    DescriptionThis book is all about creating beautiful and delicious food...without stress and without fuss. 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. Olive oil, honey, mustard, soy sauce, vinegar, Hellmann's, Heinz and Knorr - they are all on the lists of ingredients here. And the three main ingredients of Marco Made Easy are: Simple, Fast and Fun. 'It'll take longer to wash the dishes,' he says, 'than it will to make them.'Tomato ketchup helps to make Salmon Ketchup; that bottle of Lea and Perrins brings life to the sauce for peppered steak; and beef casserole is transformed by a can (or two) of Guinness mixed with a carton of prune juice. Desserts, too, require little skill. Jamaican Mess, made with bananas, shop-bought custard and Carnation caramel sauce - is creamy, rich and swee. Who could say no? Beautiful photographs of each stunning dish enable the reader to copy the master chef's presentation: you don't need to be an artist. As Marco says of this revolutionary cook book, 'It's for anyone who loves food but hates aggro'.'


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  • Full bibliographic data for Marco Made Easy

    Title
    Marco Made Easy
    Subtitle
    A Three-star Chef Makes it Simple
    Authors and contributors
    By (author) Marco Pierre White
    Physical properties
    Format: Hardback
    Number of pages: 192
    Width: 208 mm
    Height: 258 mm
    Thickness: 22 mm
    Weight: 962 g
    Language
    English
    ISBN
    ISBN 13: 9780297856511
    ISBN 10: 0297856510
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.5
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14550
    BIC subject category V2: WBB
    BISAC V2.8: CKB000000
    Thema V1.0: WBB
    Illustrations note
    80
    Publisher
    Orion Publishing Co
    Imprint name
    WEIDENFELD & NICOLSON
    Publication date
    30 September 2010
    Publication City/Country
    London
    Author Information
    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
    Review quote
    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