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.
Rezensionen / Stimmen
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. * Marco Pierre White *
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für Beruf und Forschung
Für höhere Schule und Studium
Dateigröße
ISBN-13
978-1-4481-7763-9 (9781448177639)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Marco Pierre White was born on a council estate in Leeds in 1961, and his Italian mother died when he was six years old. He became the youngest chef ever to be awarded three Michelin stars and today is a star chef of international renown and a multi-millionaire businessman. His many restaurants include Mirabelle, Drones, L'Escargot and the Belvedere.
