Marco serves up more than 100 delicious recipes - simple, fast and fun - and shows how to bring big flavours with the help of bottles, packets and jars in his store-cupboard.
Marco Pierre White was born in Leeds in 1961. After learning his trade at the Box Tree in Ilkley, Le Gavroche, 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.
*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*
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