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Marco Pierre White in Hell's Kitchen [Paperback]

Marco Pierre White
2.7 out of 5 stars  See all reviews (10 customer reviews)
Price: 16.99 & FREE Delivery in the UK. Details
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Book Description

23 Aug 2007
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.

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Marco Pierre White in Hell's Kitchen + Marco Made Easy: A Three-Star Chef Makes It Simple + Marco Pierre White's Great British Feast: Over 100 Delicious Recipes From A Great British Chef
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Product details

  • Paperback: 192 pages
  • Publisher: Ebury Press (23 Aug 2007)
  • Language: English
  • ISBN-10: 0091923166
  • ISBN-13: 978-0091923167
  • Product Dimensions: 24.4 x 18.9 x 1.4 cm
  • Average Customer Review: 2.7 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: 529,191 in Books (See Top 100 in Books)

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Amazon Review

Among the latest batch of celebrity chefs, Marco Pierre White is undoubtedly one of the most talented and outspoken. The blurb for White’s Hell's Kitchen describes him as ‘legendary’, and for once the adjective is not just hyperbole. And while this same blurb mentions White’s outspoken opinions and reminiscences, the most important element here is the collection of 100 tempting recipes, from starters and soups to ambitious (but achievable) meat and fish main courses and (of course) the exquisite deserts that are one of the chef's specialities. As many of the great French chefs will assert, the basic sauces, stocks and essences are at the heart of fine cuisine, and they are lovingly celebrated in the recipes here.

Among the most useful features here are the shortcuts and tips designed to get us through more difficult aspects of cookery. And it is particularly welcome to note that the recipes (though usually contained in just one or two pages) are still detailed enough to give us the wherewithal to create, say Breast of Pigeon with Foie Gras wrapped in Cabbage or Panaché of Langoustines and Sea Scallops with Cucumber and Ginger (for the latter recipe, Marco Pierre White points out that langoustines, while fished in the Scottish seas, are mostly exported to France and Italy, making them hard to find the UK -- as well as expensive). But after reading the recipes here, readers will be inspired to make the effort.

It goes without saying that we won't be able to achieve results as impressive as Marco Pierre White, but the recipes here are designed to give us the confidence necessary to tackle them. And we can dream, can’t we? --Barry Forshaw


"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)

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Customer Reviews

Most Helpful Customer Reviews
13 of 13 people found the following review helpful
2.0 out of 5 stars Very disappointing and unoriginal 21 Sep 2007
Thanks god that i didnt buy this book...Basically it is collection of recipies from his old books...and i have them all Even the photographs are old! Yes, the dishes that were featured in programme itself is not in this book! Why? I believe they brought the book out before the programme! But none the less, its good introductory book for MPW beginners!

Unoriginal book from a master chef! what a shame!
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70 of 75 people found the following review helpful
Basically I am really disappointed. No fish pie, no treacle tart, no shepherds pie. Oh but there is the usual stuff like suckling pig and pigs head. Not that I don't know how to cook them already but I want to make them with the MPW twist.
The very least I would have expected is that the dishes they cooked on the programme would ALL be in the so. They are not there and there are a lot that were never even mentioned on the programme. Why call a book Hell's Kitchen if the recipes bare little resemblence to the programme? Think I'll pass this one on.
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14 of 15 people found the following review helpful
2.0 out of 5 stars Marco Pierre White - Hells Kitchen 21 Sep 2007
What a disappontment, I also expected to see the receipes from the programme in the book. They are not. Why? where are they? Are they a closely guarded secret? You should stipulate to customers they are are not in the book, before they purchase.
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30 of 33 people found the following review helpful
3.0 out of 5 stars Where are the Recipe's 19 Sep 2007
I purchased this book to get the recipe's from the programme, especially The Fish Pie and Shepherds Pie. Yes, we all know how to make a fish pie and a shepherds pie, but the guests in Hell's Kitchen said they were so delicious that I wanted to know exactly how it was done. Why are they not in the book?
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11 of 12 people found the following review helpful
2.0 out of 5 stars Marco Pierre White in Hell's Kitchen 20 Sep 2007
By Kathryn
Like everyone else I thought the popular fish dish and shepherds pie dish would have been featured in the book,everyone seemed to rave over them. Being a beginner in the kitchen I thought I'd give them a try. I was dissapointed with most of the other recipes that were in the book.
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