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    Wild Food from Land and Sea (Paperback) By (author) Marco Pierre White

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    DescriptionWild Food from Land and Sea contains over eighty main recipes, plus sauces, vegetables and garnishes, many of which can be made in advance. There are recipes for starters, fish dishes, meat dishes, puddings, pasta, risottos and pastries. This book reveals that behind the hype, there is a professional, dedicated chef of astonishing talent. His mastery is based on the solid foundations of French classical cuisine, but it is informed by a modern feeling for the importance of the highest quality and freshness, by a receptivity to influences from around the world, by exquisite simplicity and profund originality. Above all, the book aims to make accessible the secrets of his success to all amateur cooks, and is full of brilliant tips based on his incomparable feeling for the potential in natural foods from land and see. Marco's innumerable tips on adapting recipes to suit your ingredients ensure that even amateurs will be able to serve delicious food with style and entertain with confidence.


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  • Full bibliographic data for Wild Food from Land and Sea

    Title
    Wild Food from Land and Sea
    Authors and contributors
    By (author) Marco Pierre White
    Physical properties
    Format: Paperback
    Number of pages: 192
    Width: 150 mm
    Height: 210 mm
    Thickness: 14 mm
    Weight: 355 g
    Language
    English
    ISBN
    ISBN 13: 9780091870904
    ISBN 10: 0091870909
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC21: 641.5
    LC subject heading:
    BIC subject category V2: WBA
    LC subject heading:
    Warengruppen-Systematik des deutschen Buchhandels: 14530
    BISAC V2.8: CKB000000
    Illustrations note
    Ill.(some col.).
    Publisher
    Ebury Press
    Imprint name
    Ebury Press
    Publication date
    02 September 1999
    Publication City/Country
    London
    Author Information
    Almost as famous for his tempers, celebrity arguments and his fast-living as he is for food, Marco Pierre White is the original celebrity chef. Since he opened Harvey's in 1987, the Canteen in 1992, The Resturant in the Hyde Park Hotel in 1993, and the Oak Room in Piccadilly in 1997, Marco Pierre White has become the most talked-about cook in Britain. His restaurant empire includes some of London's finest eateries, including the Criterion, Mirabelle, L'Escargot and Quo Vadis. His other books include The Mirabelle Cookbook (Ebury, 1999) and White Heat.
    Review quote
    "Marco Pierre White is the most exciting chef working in London today" The Times "His book is as brilliant as his cooking. I'd like to cook everything in it" -- Robert Carrier