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

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    DescriptionMarco 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.

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  • Full bibliographic data for Wild Food from Land and Sea

    Wild Food from Land and Sea
    Authors and contributors
    By (author) Marco Pierre White
    Physical properties
    Format: Hardback
    Number of pages: 191
    Width: 185 mm
    Height: 231 mm
    Thickness: 20 mm
    Weight: 567 g
    ISBN 13: 9781935554066
    ISBN 10: 1935554069

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    DC21: 641.5
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Libri: I-CW
    B&T Modifier: Subject Development: 06
    BIC subject category V2: WBH
    Nielsen BookScan Product Class 3: T16.2
    Abridged Dewey: 641
    LC classification: TX
    LC subject heading: ,
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    B&T Approval Code: A97406000
    BISAC V2.8: CKB059000, CKB023000, CKB101000, CKB000000
    LC subject heading:
    Illustrations note
    colour illustrations
    Melville House Publishing
    Imprint name
    Melville House Publishing
    Publication date
    15 June 2010
    Author Information
    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
    Review quote
    "Marco Pierre White is the original rock-star chef, the guy all of us wanted to be." —Anthony Bourdain "Marco is a gift to humanity, with more passion per pound than anyone else I have ever met...His sophisticated cooking came out of nowhere but inside his rock-star head...After all these years, Marco is still my hero." —Mario Batali "Marco is probably the most charismatic chef of the twentieth century: the last of the romantics, a brooding Byron of the Kitchen, the most creative person you'll ever meet and the most self-destructive, a self-described monster and an unrecognized poet, and, without question, the most influential British chef since the invention of fish and chips." —Bill Buford, author of Heat “Marco Pierre White is the man...cooking at its finest.... He was gritty and glamorous and in your face before everybody and everything was trying to be that way.” —David Chang, owner/chef of Momofuku