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4.6 out of 5 stars
4.6 out of 5 stars
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on 18 November 2002
From the minute that you start reading you understand that you are being told, not taught how to do it. No variation, no ad-ins, no personal touches, this is the master speaking and this is how you do it.
Every recipe he gives a little of himself and it is quite easy to understand why he is known as 'Infant Terrible'. His dedication and commitment to what he knows is the right way, it is almost religious in a fanatical way, a dangerous love.
There is one way, his way and it is your privilege to learn so don't ask questions, no time for notes, one demonstration then move!
Having worked for a person not dissimilar you will either understand and respect him or dislike the book. If you understand him, enjoy - you can almost hear the screaming at the hot plate with the background noise of the kitchen. The highest quality with everything given in every recipe. 5 star review, 3 Michelin stars - to good to be judged by me.
One of the last true professionals, an unparalelled passion and love of food and his environment the kitchen, one of the hardest places in the world. The frontline of any Hotel or Restaurant.
If you want it live, breath, sleep it - it will feel good. The Marco way.
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on 10 May 2014
Firstly, ensure that You have a knowledge of Marco Pierre White and ALL He stands for..Then wallow in the Ego, Brilliance and inspiration, this book brings..........All the recipes work! if you have time and patience and a few friends to burden with them..... Try the legendary "Pigs Trotter Pierre Koffman"....The most uninteresting part of any animal, becomes sublime!!!!!!!!!!!
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on 7 October 2007
This book is about how French nouvelle cuisine is cooked at it's best! However, food cost is certainly not taken into consideration, so for the home chef you might want to compromise on the recipes a bit. But, that does not spoil anything. Marcos approach to cooking is unique in its search for the utter-most perfection. When you feel the way it is meant to be done, you can skip a lobster or a fois gras here and then... Having said that, the sauces are half the satisfaction of the meal, so in making those there are no short cuts. Pasta was also hot in the 90's. That can easily be substituted with something more aligned with the side dishes of today.

Buttom line: you can buy books of Thomas Keller, Gordon Ramsey, or any of the top US chefs, but if you really want to cook French cuisine at it's best, this IS the book!
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on 10 April 2007
Great book chronicling not only Marco's fantastic technique but also the raw creativity that marked his time at Harvey's. So much to be learnt by professionals and budding amateurs alike. Contrary to Marco's comments in Wild Food from Land & Sea, many of these recipes can be recreated in the domestic kitchen although requires good suppliers and patience. Be prepared for a 3 course dinner party to entail an early Saturday start! Marvellous stuff!!
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on 2 October 2009
this book is a piece of my culinary history, as a chef starting to cook 27 years ago there was nothing like this. the food is intense the photography fantastic. this book was the foundation of it all the modern chefs attitude to the art of cookery started here. Gordon ramsey started in Marco's kitchen, and so did so many others. thank you mr white for doing the business.
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on 27 September 2007
bear in mind this was written in 1990 but its a great book it has a lot of insight into marco in his cooking prime, and his strive for perfection however if you think your gonna be able to cook 3 michelin star meals with this book, you are wrong, he say that himself.. but it gives great ideas to try
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on 24 June 2013
A little expensive but well worth it as a birthday present to myself. Classic MPW quotes and great photography although a bit dated now but all in all an iconic book from a 3 star master chef.
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on 2 April 2013
Could not aspire to even pretend to cook theses dishes but wow how to make art out of a plate of food
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on 11 May 2015
my son loved his book cant wait to try what he cooks up
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on 30 December 2007
A must have for any keen cook, these dishes are very simple, requiring passion (a good budget) and care.
Each dish is made of 4 or 5 components and presented beautifuly. The book delves into Marcos thoughts on food, restaurants and cooking. A real insight into a man who helped develop the sills of Ramsay, Heston and others.
The photography is spectsulat, black and white. clear and simple. The book fits together very well.

The food looks a little dated by todays standards but if you cook this for a lady! or dinner pat guests they will be most impressed!

spare a thought shortly afer this book Marco went AWOL!... handing back his 3 michelin stars!... A masterpiece
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