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.
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 Mayonnaise Tomato fondue Basic risotto Pomme fondant Vichy carrots Ratatouille Crème anglaise Vanilla ice cream
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