Product Description

From Venison Pie, made from deer shot by Marco himself, through to Croustade of Quails Egg Maintenon; from Yew Tree Fish and Chips to Souffle of Raspberries, the food at Marco Pierre White's Berkshire pub, the Yew Tree, blends traditional pub fare with the very best of modern English cooking. The approach that has been so successful there inspires this wonderful book. In this fascinating but accessible book from one of the world's greatest chefs, Marco Pierre White shows how to find and catch the best food, from mushrooms to salmon, and then what to do with those ingredients to make truly stunning food without spending hours preparing it. Throughout, there are inspirational tips on how to get the best results, beautiful photographs of the recipes and a real insight into the natural goodness of food brought in from the wild. Accompanying the series on ITV, this is sure to be one of the most popular cookery books of the year.

Product Details

• Amazon Sales Rank: #5840 in Books
• Published on: 2008-07-03
• Original language: English
• Binding: Hardcover
• 224 pages

About the Author
Marco Pierre White was born in Leeds in 1961. After learning his trade at the Box Tree in Ilkley, Le Gavroche, Tante Claire and Le Manoir, he opened his first restaurant, Harveys, in 1987. He went on to open several more restaurants before becoming the first British chef to win three Michelin stars at Hyde Park Hotel. More honours followed before, at 38, he retired from the kitchen and began to build a career as a hugely successful businessman.

Customer Reviews

Excellent
I ordered this book after watching the television series and I was not disappointed. There is a vast selection of recipes and whilst some of them do contain ingredients that are not easily sourced; the vast majority are very accessible. There are recipes in here that are quick enough to prepare after a busy day and some that would be great for entertaining others with when you have more time. I think that this book is excellent value.

The Great White Hunter
This was rushed to tie in with the TV programme, and a sympathetic editor could have ironed out a few repetitions. But there are some great things here. It is romantic but grounded at the same time, and MPW offers an interesting perspective on the organic / waste debate. The photograph of the Wally Ladd trifle is so elegant and there are honest pictures of hunting, shooting and fishing. There is some terrific dry humour in the commentaries.

I think there is more to be written about and by MPW - he is clearly a great and complex character with many obsessions and talents. He ought to be given a fuller rein and a loyal and loving editor to get to the heart of what he really is and what he has to offer.

Marco Pierre White
Generally a good book but does contain some ingredients that just aren't practical in an everyday kitchen such as garden snails and LIVE lobsters. There are also quite a few recipes which contain sub recipes and then they too contain sub recipes which can work out time consuming and expensive.