Marco set a challenge: to produce 100 delicious
classic recipes from the bottles, packets and jars in his storecupboard.
Marco Pierre White approached his task ‘to blow the lid off
gastronomy’ with a will and his 100 new recipes made from the bottles,
packets and jars in his storecupboard – plus one or two fresh
ingredients – will revolutionise life in the kitchen.
For example, the
perfect Duck a l’orange is made with duck, oranges and Kummel, Steak
Tartare with ground beef, an onion, capers, Tabasco and tomato ketchup
and fresh mackerel is baked with mustard, white wine and its own
juices. A delicious sauce for steak is made by reducing a whole bottle
of Worcestershire sauce.
All whisked up in a trice and tasting fabulous, this is about
learning to use those basic ingredients, such as stock cubes, tomato
ketchup, mustard, beer and wine, baked beans, jam and chutney, cleverly
and to best effect. The look and the approach is modern. Each recipe is
photographed twice – showing the ingredients and the finished dish.
About The Author
Marco Pierre White was born in Leeds in 1961. After learning his
trade at the Box Tree in Ilkley, Le Gavroche, La Tante Claire and Le
Manoir, he opened his first restaurant, Harveys, in 1987. He went on to
open several more restaurants before becoming the first British chef to
win three Michelin stars at Hyde Park Hotel. More honours followed
before, at 38, he retired from the kitchen and began to build a career
as a hugely successful businessman.
Like the title says, these are easy, stripped-down recipes...Tasty Heat All Marco's food looks terrifically posh, though he has stuck to the simple part of the deal - you'd have to try hard to get one of these recipes wrong. -- Carolyn Mays TELEGRAPH MAGAZINE Making fine dining available to everyone is his latest passion and in his new book, MARCO MADE EASY, he has passed on his expertise with the simplest of dishes that take next to no time to prepare. FOOD (TESCO) Most of the recipes here require only one or two fresh ingredients, and all can be prepared in moments. The book is aimed at helping us mere mortals achieve restaurant-quality food in the simplest way...Definitely worth a gander. GLASGOW HERALD MAGAZINE Marco Pierre White's latest recipe collection is exactly what the title suggests: a beautiful, simple culinary crib sheet, where the emphasis is on celebrating the ingredients of dishes that do not require lots of fiddly, techincal kitchen time to produce. WATERSTONES BOOKS QUARTERLY