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Marco Made Easy  : A Three-Star Chef Makes It Simple - Marco Pierre White

Marco Made Easy

A Three-Star Chef Makes It Simple

Hardcover

Published: 1st December 2010
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Product Description

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

Marco Pierre White

After leaving Allerton High School in Leeds without any qualifications, Marco Pierre White decided to train as a chef. He began his training in the kitchen 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 he began his classical training as a commis under Albert Roux and Michel Roux at Le Gavroche, a period that would lead Albert to describe him as "my little bunny".

At 24, Marco became Head Chef and joint owner of Harveys with a kitchen staff that included the young Gordon Ramsay. By the age of 33, Marco Pierre White had become the youngest chef to be awarded three Michelin stars.

Visit Marco Pierre White's Booktopia Author Page


ISBN: 9780297856511
ISBN-10: 0297856510
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 192
Published: 1st December 2010
Publisher: Orion Publishing Co
Country of Publication: GB
Dimensions (cm): 26.1 x 21.5  x 1.8
Weight (kg): 0.94
Edition Number: 1