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Marque: A Culinary Adventure [Hardcover]

Mark Best , Pasi Petanen
4.3 out of 5 stars  See all reviews (6 customer reviews)
RRP: £30.00
Price: £26.20 & FREE Delivery in the UK. Details
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Book Description

1 April 2012
"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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Product details

  • Hardcover: 304 pages
  • Publisher: Hardie Grant Books (1 April 2012)
  • Language: English
  • ISBN-10: 1742702333
  • ISBN-13: 978-1742702339
  • Product Dimensions: 2.8 x 25 x 28.8 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 330,710 in Books (See Top 100 in Books)

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"The dishes are by turns captivating, simple and intriguingly odd, and the recipes, written in old-fashioned narrative form, almost seem designed to discourage dabblers. But the workds and pictures make it at home on any curuious cook's coffee table." "The Buffalo News".".tantalize your senses by the lush photographs and inspirational and innovative recipes." " The Wandering Eater"

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.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

4.3 out of 5 stars
4.3 out of 5 stars
Most Helpful Customer Reviews
3 of 3 people found the following review helpful
4.0 out of 5 stars Unique 31 May 2012
By james
Format:Hardcover|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.
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1 of 1 people found the following review helpful
5.0 out of 5 stars great book 23 Oct 2013
Format:Hardcover|Verified Purchase
One of the best cooking books for professionals. It takes cooking to another level.
Great recipes that gives you alot of ideas.Love it
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5 of 6 people found the following review helpful
Format:Hardcover|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...").
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