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4 of 5 people found the following review helpful
4.0 out of 5 stars Almost as famous for his tempers, 28 Feb 2007
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
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.

Recipes include:-

Soup of red mullet with saffron
Oysters with scrambled egg and caviar
Terrine of foie gras
Grilled lobster with garlic butter, sauce choron
Daube de boeuf bourguignonne
Braised beef brisket in a barley broth
Stracci pasta with rabbit
Champagne jelly
Crème Brulée
Tarte tatin of pears
Tarte au citron
Cadeau de chocolat
Basic stocks
Madeira jelly
Basic sauces
Tomato fondue
Basic risotto
Pomme fondant
Vichy carrots
Crème anglaise
Vanilla ice cream
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5.0 out of 5 stars Cooing doesn't get tuffer than this, 2 April 2013
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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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