Marque: A Culinary Adventure Hardcover – 1 Apr 2012
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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.
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Top Customer Reviews
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 ›