"A classic on my bookshelf" - Rene Redzepi, Chef and Co-Owner, Noma. Marque is a lavishly illustrated, contemporary recipe book celebrating one of Sydney's best restaurants. Accompanying the 80 recipes is the personal journey of chef and owner, Mark Best, a former electrician who has gone on to become one of the world's most acclaimed chefs. As well as recipes for complete dishes, there are a number of component recipes and techniques which are the backbone of Mark's creations. One of only four Australian restaurants to make the coveted top 100 in the San Pellegrino World's Best Restaurant awards, Marque continues to push the culinary boundaries in the food world.
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About the Author
Mark Best became a chef by default. A sparkie in the WA goldmines and later in the submarines at Sydney's Cockatoo Island it was not until he was 25, doing a stint to help out at a mate's restaurant, that Best discovered cooking. That restaurant was Macleay Street Bistro, it was in its heyday, and Best fell in love. Now, over 15 years later, Best is one of the best in the world. Situated in Surry Hills, Marque Restaurant is an elegant 50-seater, where each night Best aims to get those 50 people excited, and his food certainly achieves that. One of only four Australian restaurants to make the coveted top 100 in the San Pellegrino World's Best Restaurant awards, Marque continues to push the culinary boundaries in the food world.
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4 of 4 people found the following review helpful
By Danny Marbella
TOP 1000 REVIEWER
Format:Hardcover|Amazon Verified Purchase
Executive Chef & patron Mark Best gives a clear picture of what life is like at a restaurant pushing the boundaries in the gastronomic world. (Gourmet Travellers restaurant of the year)
The chef wants you to peel eight mandarins, remove all their pith and dehydrate them for 12 hours, also to freeze 150 grams of Duck foie gras terrine overnight then grate it into a small thermal container half-filled with liquid nitrogen. And then to clean A kilo of duck livers and soak them in milk overnight, strain them, rinse them, dry them and then seal them in bags in olive oil under moderate pressure and cook them in a water bath at 58C for eight minutes. So you will need a well equipped kitchen to follow all the recipes.
The Chef in other words, wants a lot from you, and isn't going to take any shortcuts. (Very Roux/Ladenis like)
Some of the recipes require dehydrators, others combi-ovens and Pacojets, and there's no mention of substitutions. All require commitment and a fairly serious investment of time. Its glossary encompasses as much "chocolate spray gun", "Versawhip" and "xanthan gum" as "Époisses de Bourgogne" and "sabayon".
It's not, in other words, necessarily going to be a big help feeding the kids on a Tuesday night, but it does provide a very clear picture of what life is like at a restaurant on the cutting edge.
Marque stand-outs such as roast marron with vadouvan spice and cos, and tuna on toast with foie gras butter, are in there, along with all the nuts and bolts, from the restaurant's sourdough starter and cultured butter to recipes for squid stock, licorice water and jamón Ibérico consommé ("cut 1 kilogram jamón Ibérico into lardon-sized pieces...").... Read more ›
The chef wants you to peel eight mandarins, remove all their pith and dehydrate them for 12 hours, also to freeze 150 grams of Duck foie gras terrine overnight then grate it into a small thermal container half-filled with liquid nitrogen. And then to clean A kilo of duck livers and soak them in milk overnight, strain them, rinse them, dry them and then seal them in bags in olive oil under moderate pressure and cook them in a water bath at 58C for eight minutes. So you will need a well equipped kitchen to follow all the recipes.
The Chef in other words, wants a lot from you, and isn't going to take any shortcuts. (Very Roux/Ladenis like)
Some of the recipes require dehydrators, others combi-ovens and Pacojets, and there's no mention of substitutions. All require commitment and a fairly serious investment of time. Its glossary encompasses as much "chocolate spray gun", "Versawhip" and "xanthan gum" as "Époisses de Bourgogne" and "sabayon".
It's not, in other words, necessarily going to be a big help feeding the kids on a Tuesday night, but it does provide a very clear picture of what life is like at a restaurant on the cutting edge.
Marque stand-outs such as roast marron with vadouvan spice and cos, and tuna on toast with foie gras butter, are in there, along with all the nuts and bolts, from the restaurant's sourdough starter and cultured butter to recipes for squid stock, licorice water and jamón Ibérico consommé ("cut 1 kilogram jamón Ibérico into lardon-sized pieces...").... Read more ›
2 of 2 people found the following review helpful
By james
Format:Hardcover|Amazon Verified Purchase
Beautiful photographs of a unique style of food. These are recipes to browse over, to understand the process rather than to try a home. A lovely insight into marque which is probably my favourite 3 hat in Sydney, original, quirky and intelligent.
1 of 1 people found the following review helpful
By arch
Format:Hardcover|Amazon Verified Purchase
Normally when i purchase a book i rate it highly if i can gain at least one new concept from the book.With this book there are many. Although i have only had the book for a short while several ingredients made using Mark's techniques have been used in dishes that i have made with lot's of appreciation. For example, the vadouvan (French curry powder) i used to make some chicken curry. This tasted so much better than standard powders or pastes. Some of my extended family are now looking at buying a dehydrator. I cant wait to make the sauterne custard.
By I B
Format:Hardcover|Amazon Verified Purchase
Great photographs in the book and Mark Best life story which is amazing life story. As far as the book is concerned, recipe is not clear and little confusing. From this point very disappointing in that front, all over average book from such a technical cook.
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