Marco Pierre White has risen like a shooting star in the firmament of HAUTE CUISINE. Since he opened Harvey's restaurant in south-west London 1987, he has become the most talked-about cook in Britain, the youngest man ever to win the coverted second Michelin 'rosette', and almost equally renowned for the upheavals in his private life. In 1992 he opened The Canteen in Chelsea Harbour, and in autumn 1993 opened The Restaurant in Knightsbridge, which have just won one and two stars respectively in the Michelin ratings. Yet ...
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Marco Pierre White has risen like a shooting star in the firmament of HAUTE CUISINE. Since he opened Harvey's restaurant in south-west London 1987, he has become the most talked-about cook in Britain, the youngest man ever to win the coverted second Michelin 'rosette', and almost equally renowned for the upheavals in his private life. In 1992 he opened The Canteen in Chelsea Harbour, and in autumn 1993 opened The Restaurant in Knightsbridge, which have just won one and two stars respectively in the Michelin ratings. Yet behind they hype, as this book reveals, 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 ingredients of the highest quality and freshness, by a receptivity to influences from around the world, by exquisite simplicity and profound 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 imcomparable feeling for the potential in natural foods from land and sea.
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Add this copy of Wild Food From Land and Sea to cart. $55.76, like new condition, Sold by Sixpence, ships from Edinburgh, MIDLOTHIAN, UNITED KINGDOM, published 1994 by Ebury Press/Random House.
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Seller's Description:
Julia Whatley. Fine/as New in Fine/very Good jacket. Fine apparently unread copy of first edition. Pages and binding are tight, boards have minimum shelf wear at lower edge. The dustwrapper is unclipped and has been in a protective cover for some time. The front of the dustwrapper is bright and new looking, the white back which is overprinted with the author's name in white is discolouring slightly. 4to-over 9¾"-12" tall Size: 4to-over 9¾"-12" tall.
Add this copy of Wild Food From Land & Sea White, Marco Pierre to cart. $59.95, like new condition, Sold by GUY'S BOOKS rated 5.0 out of 5 stars, ships from LUTON, BEDFORDSHIRE, UNITED KINGDOM, published 1994 by Random House UK.
Add this copy of Wild Food From Land & Sea White, Marco Pierre to cart. $73.61, like new condition, Sold by GUY'S BOOKS rated 5.0 out of 5 stars, ships from LUTON, BEDFORDSHIRE, UNITED KINGDOM, published 1994 by Random House UK.
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Seller's Description:
Fine; Collectible. 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. This new autographed cop looks like it has never been opened. Little wear. You may expect delivery in one week.
