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Wild Food From Land And Sea (Ebury Paperback Cookery) [Paperback]

Marco Pierre White
4.5 out of 5 stars  See all reviews (2 customer reviews)
Price: 12.00 & FREE Delivery in the UK. Details
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Book Description

2 Sep 1999 Ebury Paperback Cookery

Wild Food from Land and Sea contains over eighty main recipes, plus sauces, vegetables and garnishes, many of which can be made in advance. There are recipes for starters, fish dishes, meat dishes, puddings, pasta, risottos and pastries. This book reveals that behind the hype, there is a professional, dedicated chef of astonishing talent. His mastery is based on the solid foundations of French classical cuisine, but it is informed by a modern feeling for the importance of the highest quality and freshness, by a receptivity to influences from around the world, by exquisite simplicity and profund originality. Above all, the book aims to make accessible the secrets of his success to all amateur cooks, and is full of brilliant tips based on his incomparable feeling for the potential in natural foods from land and see.

Marco's innumerable tips on adapting recipes to suit your ingredients ensure that even amateurs will be able to serve delicious food with style and entertain with confidence.


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Wild Food From Land And Sea (Ebury Paperback Cookery) + Marco Pierre White's Great British Feast: Over 100 Delicious Recipes From A Great British Chef + Marco Made Easy: A Three-Star Chef Makes It Simple
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Product details

  • Paperback: 176 pages
  • Publisher: Ebury Press; New Ed edition (2 Sep 1999)
  • Language: English
  • ISBN-10: 0091870909
  • ISBN-13: 978-0091870904
  • Product Dimensions: 15.2 x 21 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 266,497 in Books (See Top 100 in Books)

Product Description

Amazon Review

Fascinating though it is, Wild Food from Land and Sea is a book that, in all probability, is not likely to send many readers racing to the kitchen. A collection of Marco Pierre White's restaurant recipes, it is more likely to be valued as a glimpse into the intensive, highly disciplined kitchens in which White's supremely refined food is conjured. Indeed, he says as much in his introduction, remarking that it amazes him that people buy books by professional chefs, the gulf between what is possible in a restaurant and a domestic kitchen being so vast. One might as well try (the comparison is not White's) to build a Ferrari in a garden shed. That this book assumes on the one hand the resources of a fully equipped and staffed kitchen, and on the other an intimate familiarity with the traditions of classic grand French cooking, is signalled by the presence of no fewer than 77 Basic Recipes, which are incorporated into the main dishes as sauces or garnishes. Quite a number of these basics are themselves built round others, such as the rich "Sauce Albufera", a confection of stock, cream and foie gras butter that finds its way into a number of dishes. In a way, to publish his restaurant recipes in their working form is a testament to White confidence and boldness. Here, he might be saying, are my "secrets"; take them if you want them. You'll find that the recipe, like a musical score, is merely the beginning. Like its companion volumes in Ebury's series of utilitarian paperback reprints, Wild Food from Land and Sea is challenging: stripped of any seduction of design or photograph, nothing survives but the recipes. But what recipes. "Panache of John Dory and Grilled Sea Scallop, Etuvee of Leeks, Sauce Lie de Vin"; "Bresse Pigeon, Braised Cabbage, Mushroom Ravioli and Thyme Juice"; "Creme Brulee, Pommes Sec, Jus de Granny Smith": Exquisite. --Robin Davidson

Review

"Marco Pierre White is the most exciting chef working in London today" (The Times)

"His book is as brilliant as his cooking. I'd like to cook everything in it" (Robert Carrier)

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Customer Reviews

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Most Helpful Customer Reviews
4 of 5 people found the following review helpful
4.0 out of 5 stars Almost as famous for his tempers 28 Feb 2007
Format:Paperback
celebrity arguments and his fast-living as he is for food, MPW is the original celebrity chef.

'Wild Food from Land and Sea' contains over 80 main recipes, plus sauces, vegetables and garnishes, many of which can be made in advance.
Marco's innumerable tips on adapting recipes to suit your ingredients, and his secrets of life in a professional kitchen, ensure that even amateurs will be able to serve delicious food with style and entertain in confidence.'

'Six years ago my first cookery book, `White Heat' , was published. Since then I've left one restaurant and have started three more, I've gained three stars and a son, and I think I have calmed down somewhat.
My cooking has probably mellowed too, and this second book of recipes reflects this.....There are the old favourites here, which appear in almost every cookery book - the stocks without which a sauce would not taste right, and the sauces which are the making of any dish, whether simple or elaborate. There are also some more creative ideas, combinations which have worked well for me, and which I hope will do the same for you.'

175 quality matt pages, split over 5 chapters:-

Starter dishes
Fish dishes
Meat dishes
Puddings
Basic recipes

sandwiched between an introduction and an index.

The layout is understated, with simple occasional pale blue out-line drawings interspersing the text, rather than photography.
The main text is in quite a 'fine' blue font, with a bolder recipe title.
A clear list of ingredients and method accompanies each recipe, along with relevant notes for each.
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5.0 out of 5 stars Cooing doesn't get tuffer than this 2 April 2013
By TimB
Format:Paperback|Verified Purchase
Its a cookery book by probably the best chef of our time what else would you expect. I am looking forward to trying more of the dishes.
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