Wild Food from Land and Sea

A dazzling collection of recipes from Britain's original celebrity chef

Marco Pierre White is the most exciting chef working in London today

His book is as brilliant as his cooking.  I'd like to cook everything in it

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.

Wild 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 sea. 
 
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.

Marco Pierre White

You don't have to be a genius to be a good cook. Chopping food isn't difficult. Good cooking is about doing lots of small things well.

Over 100 wickedly tempting recipes

Long before Gordon Ramsay and Antony Bourdain, there was Marco Pierre White: the first and the greatest enfant terrible of the cookery world. His book, White Heat, caused a sensation on publication in 1990. Now Marco puts his chef's whites back on and returns to the kitchen for the first time in years as he puts the celebrities through their paces on this exciting and enduringly popular television show, moving into its third series. The colourful chef, as famous for his ability to make headlines as for making headturning dishes, serves up 100 delicious recipes in this mouthwatering cookery book. Alongside the wonderful recipes - ranging from partridge pie with creamy wild mushroom sauce to melting chocolate souffle with vanilla cream - come shortcuts, masterful tips and tricks of the trade. Marco Pierre White is a natural for television and this fully illustrated book allows his talents to shine. Use this book at home and you'll have a taste of what it's like to cook in the company of a culinary genius.

Marco Pierre White

Praise for Marco Pierre White in Hell's Kitchen

You don't have to be a genius to be a good cook. Chopping food isn't difficult. Good cooking is about doing lots of small things well.

Books by Marco Pierre White

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