Author : Marco Pierre White
Publisher :
Page : 0 pages
File Size : 42,9 MB
Release : 1999
Category : Cookbooks
ISBN : 9780091868338
Perhaps the most famous chef in Britain, Marco Pierre White presents in this book the recipes on which the Mirabelle's astounding success is based. The recipes range from simple starters through elegant fish and meat courses to irresistible puddings. He provides technical expertise and tips on basic ingredients, preparation and presentation.
Author : Marco Pierre White
Publisher : Mitchell Beazley
Page : 192 pages
File Size : 25,53 MB
Release : 2015-02-02
Category : Cooking
ISBN : 9781845339906
Once in a blue moon a book is published that changes irrevocably the face of things. White Heat is one such book. Since it was originally produced in 1990, it has gone on to become one of the most enduring classic cookbooks of our time. With its unique blend of outspoken opinion, recipes and dramatic photographs by the late legendary photographer Bob Carlos Clarke, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen. This 25th anniversary edition features brand new material, including photographs from the late Bob Carlos Clarke and contributions from James Steen, Lindsey Carlos Clarke and a host of high-profile chefs: Jason Atherton, Sat Bains, Mario Batali, Raymond Blanc, Anthony Bourdain, Adam Byatt, David Chang, Phil Howard, Tom Kerridge, Paul Kitching, Pierre Koffmann, Gordon Ramsay and Jock Zonfrillo.
Author : Master Chef Daniel Joly
Publisher : Northstar Books
Page : 0 pages
File Size : 14,35 MB
Release : 2009-10
Category :
ISBN : 9780981980225
Chef Joly marries flavors and techniques he has learned during his world travels into an easy to follow cookbook that enables an average home cook to prepare world-class cuisine.
Author : Marco Pierre White
Publisher :
Page : 0 pages
File Size : 50,49 MB
Release : 1998
Category : Cookery
ISBN : 9780091853723
Recipes from Canteen, a restaurant in London's Chelsea Harbour.
Author : Leeann Lavin
Publisher : Voyageur Press (MN)
Page : 162 pages
File Size : 46,8 MB
Release : 2012-06-04
Category : Cooking
ISBN : 0760337578
Profiles twenty-seven of the well-known chefs and restaurant owners of the region and the farmers who supply them with fresh ingredients, with seventy-five recipes for seasonal dishes.
Author : Marco Pierre White
Publisher : Random House
Page : 280 pages
File Size : 13,1 MB
Release : 2012-05-31
Category : Cooking
ISBN : 1448147166
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 sea. 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.
Author : Joanne Harris
Publisher : Harper Collins
Page : 456 pages
File Size : 40,62 MB
Release : 2009-10-13
Category : Fiction
ISBN : 0061836702
When Framboise Simon returns to a small village on the banks of the Loire, the locals do not recognize her as the daughter of the infamous woman they hold responsible for a tragedy during the German occupation years ago. But the past and present are inextricably entwined, particularly in a scrapbook of recipes and memories that Framboise has inherited from her mother. And soon Framboise will realize that the journal also contains the key to the tragedy that indelibly marked that summer of her ninth year. . . .
Author : Sarah Cross
Publisher : Carolrhoda Lab ®
Page : 346 pages
File Size : 42,68 MB
Release : 2012-01-01
Category : Young Adult Fiction
ISBN : 1606843249
Mirabelle's past is shrouded in secrecy, from her parents' tragic deaths to her guardians' half-truths about why she can't return to her birthplace, Beau Rivage. Desperate to see the town, Mira runs away—and discovers a world she never could have imagined. In Beau Rivage, nothing is what it seems—the strangely pale girl with a morbid interest in apples, the obnoxious playboy who's a beast to everyone he meets, and the chivalrous guy who has a thing for damsels in distress. Here, fairy tales come to life, curses are awakened, and ancient stories are played out again and again. But fairy tales aren't pretty things, and they don't always end in happily ever after. Mira has a role to play, a fairy tale destiny to embrace or resist. As she struggles to take control of her fate, Mira is drawn into the lives of two brothers with fairy tale curses of their own...brothers who share a dark secret. And she'll find that love, just like fairy tales, can have sharp edges and hidden thorns.
Author : Marco Pierre White
Publisher : Bloomsbury Publishing USA
Page : 271 pages
File Size : 24,24 MB
Release : 2010-08-10
Category : Cooking
ISBN : 1596919329
An exhilirating memoir from the legendary Godfather of Bad Boy cookimg and a thrilling look behind the doors of a 3-star kitchen. Without question, the original rock-star chef is Marco Pierre White. Anyone with even a passing interest in the food world knows White is a legend. The first British chef (and the youngest chef anywhere) to win three Michelin stars - and also the only chef ever to give them all back - is a chain-smoking, pot-throwing multiply- married culinary genius whose fierce devotion to food and restaurants has been the only constant in a life of tabloid-ready turmoil. In The Devil in the Kitchen White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucus and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles. With candid honesty and wicked humor, he gives us insight into what it takes to become a great chef, what it's like to run a 3-star kitchen, and why sometimes you really do need to throw a cheese plate at the wall.
Author : Alain Passard
Publisher : Frances Lincoln
Page : 0 pages
File Size : 29,95 MB
Release : 2015-04-19
Category : Cooking (Vegetables)
ISBN : 9780711235410
Alain Passard is the chef who astonished the food world in 2000 by removing red meat from his three-Michelin-starred Paris restaurant L'Arp?ge, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arp?ge is widely acknowledged as one of the world's great restaurants, while its visionary owner has inspired a new generation of chefs. Here is a collection of forty-eight wonderful recipes illustrated with Alain Passard's own joyful collages. The Art of Cooking with Vegetables is made up of unexpected combinations, complex flavours created with a few simple elements, a passion for fresh and seasonal ingredients. Simple, and simply perfect.
