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The Mirabelle Cookbook Hardcover – 4 Nov 1999


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Product details

  • Hardcover: 160 pages
  • Publisher: Ebury Press; First Edition edition (4 Nov 1999)
  • Language: English
  • ISBN-10: 0091868335
  • ISBN-13: 978-0091868338
  • Product Dimensions: 24.3 x 1.6 x 31.4 cm
  • Average Customer Review: 3.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 345,012 in Books (See Top 100 in Books)

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Amazon Review

At the back of Marco Pierre White's The Mirabelle Cookbook, he has reprinted a selection of menus from the famous London restaurant's past. It's fascinating comparing the menus to see how consistent The Mirabelle, one of a handful of grand Mayfair eateries founded just prior to World War II, has been over the years. Apart from the prices, the dishes are similar. On one of the old menus you will find "L'Omelette Normande ou Arnold Bennett" which reappears on the new as "Omelette--Arnold Bennett" and on page 69 of the book you find the recipe, a marvellous egg concoction with cheesy mornay sauce. Unlike other books by White--such as Wild Food from Land and Sea--the recipes in The Mirabelle Cookbook are accessible to the home cook. The simplest dishes, "Tomato Consommé", "Smoked Salmon Properly Garnished", "Cottage Pie" and "Tiramisú" can be cooked at home with no difficulty. "But my aim is to encourage you, as you gain confidence, to move on from these to the slightly more complicated recipes which really do repay the extra effort", White writes in the introduction. You'll find "Tart of Endive with Sea Scallops", "Wing of Skate with Capers and Balsamic Vinegar Dressing", and "Lamb a la Ficelle". Each dish is beautifully photographed and if that's not enough to get you to cook them, it will certainly persuade you to visit the restaurant. --Dale Kneen

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Customer Reviews

3.3 out of 5 stars
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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By driftingby on 3 Oct 2007
Format: Hardcover
I can't understand how another reviewer though the book was a con! I have prepared several of the dishes from this book for friends and the results have been superb and the comments from diners have been extremely complimentary. To take such simple ingredients and turn them into attractive, tasty, inspiring food is what Marco Pierre White is all about. If that basic principle isn't grasped then the whole point has been missed. And no, I'm not just a hobby chef, I have worked with two Michelin chefs and I have professional restaurant experience. Unfortunately the book is now a collectors item but if you're lucky enough to track one down you should buy it.
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7 of 8 people found the following review helpful By A Customer on 7 Feb 2000
Format: Hardcover
I've been going to the Mirabelle for over 20 years and have seen many changes in that time, none as those wrought by MPW. For me, then, one of the most fascinating parts of the book is the collection of reprinted menus at the end of the book: there's an interesting social history there!
The main body of the book is well laid out with great photographs of the dishes. The recipes are a good mix of simple and classic together with more involved and modern, providing a clear, precise record of exactly the sort of food the Mirabelle now provides. The book and its recipes are both eminently approachable. There are some crossovers with MPW's previous books, but these are acknowledged and justified.
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8 of 19 people found the following review helpful By A Customer on 9 Aug 2000
Format: Hardcover
I am curently a chef working in Italy, I purchased the Mirebelle cook book for inspiration, on a professional level. Sadly MPW thinks he is so rich and famous that a book full of fried eggs, chips and steak is worth £25.00. I am appauled that a chef of his standing can be so pretentious to think he can pass off any pub grub food in a book, with a few nice photo's and expect his following to be impressed. Disgusted!
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 3 reviews
16 of 16 people found the following review helpful
Mirabelle Cookbook 29 Sep 2000
By Linda Burnett - Published on Amazon.com
Format: Hardcover
Chef Marco Pierre White purchased the Mirabelle, a restaurant dating from before World War II, in 1997 with the goal to produce an 'affordable glamour' in the heart of Mayfair. He has succeeded for the Mirabelle is now one of the most sought-after places in London in which to dine. This beautiful cookbook has more than just recipes. It's extremely entertaining to read as Chef White has incorporated not only a history of himself and the restaurant, but he has also included a map, copies of past and current menus and temptingly lovely photographs of most of the recipes given. The extra large glossy pages and print make it comfortable to read. The average non-gourmand will find this an extremely cookable cookbook as the directions are detailed and easily followed. The selection of recipes include a blend of traditional English and French cuisine, updated to suit a modern diner's taste. Starters can be as simple as a plate of smoked salmon garnished with shallots, parsley and capers, or a prawn cocktail served in a tomato shell. The main courses are as down-to-earth as fish and chips. However, gourmet dishes such as tarte tatin and grilled lobster are also available. The dessert menu has something to suit all tastes, from sticky toffee pudding to raspberries in champagne jelly. Additional recipes and directions are given for the 'basics'. Any stock, sauce, puree or mayonnaise listed as a called-for ingredient is included. This is surely one of the best 'restaurant' cookery books available. It seems that Chef Marco Pierre White wants the home cook to be as successful in creating delicious foods as is his desire to please the refined palates of diners at the Mirabelle.
2 of 3 people found the following review helpful
I love this book..... 8 Dec 2008
By Richard Cerebellum - Published on Amazon.com
Format: Hardcover
I don't know if it is worth 600 bucks, but I love this book and feel very lucky to own it for 6 dollars. The pictures are lush and the recipes are pure Marco: refined, simple, and perfect.
0 of 4 people found the following review helpful
Marco is a genius 13 Dec 2006
By Rudy E. Keefer - Published on Amazon.com
Format: Hardcover
This book is awesome and well wrote give tips on the details of executing the dishes described in it.I recomend this book to anyone looking to cook a dinner party or looking for some ideas for a special at there work.
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