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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, cant we? --Barry Forshaw
grate recipes good pictures clear and concise, i would recommend this to anyone who wanted to be a bit more adventurous in the kitchenPublished on 13 Jun. 2013 by caroline
This book is OK. Not his best, but OK. And the groaners and moaners who in other reviews lament the absence of the fish, cottage and shepherds' pies recipes will find them all in... Read morePublished on 21 May 2010 by Graeme Withers
A big disappointment. I loved Hells Kitchen, the TV show and bought the book, but I don't remember the recipes being as pretentious as this. Read morePublished on 3 Feb. 2008 by Discombobulated