Marco Made Easy : A Three-Star Chef Makes It Simple

White, Marco Pierre

ISBN 10: 0297856510 / ISBN 13: 9780297856511

Verlag: Weidenfeld & Nicolson, London, 2010

Beschreibung

190 pages. Another masterpiece from this great chef. In more than 100 recipes he takes simple, fresh ingredients and cooks them in different ways, quickly and easily. Pages 133-136 have a small closed tear to top edge, not affecting contents.

Bestandsnummer des Verkäufers 21697

Bibliografische Details

• Titel: Marco Made Easy : A Three-Star Chef Makes It Simple
• Verlag: Weidenfeld & Nicolson, London
• Erscheinungsjahr: 2010
• Sprache: Englisch
• ISBN-10: 0297856510
• ISBN-13: 9780297856511
• Einband: Hardback
• Auflage: First Edition
• Zustand: Good
• Zustand des Schutzumschlags: Very Good
• Verkäuferkataloge:
  • Cookery - British and Irish
  • Cookery

Über diesen Titel

Inhaltsangabe

This book is all about creating beautiful and delicious food...without stress and without fuss. Marco Pierre White serves up more than 100 recipes and shows the home cook how to get big flavours from store-cupboard ingredients.The book has sections for starters, shellfish, fish, meat, poultry, desserts, and Marco uses bottles, jars and packets to make divine sauces, syrups and dressings. Olive oil, honey, mustard, soy sauce, vinegar, Hellmann's, Heinz and Knorr - they are all on the lists of ingredients here. And the three main ingredients of Marco Made Easy are: Simple, Fast and Fun. 'It'll take longer to wash the dishes,' he says, 'than it will to make them.'Tomato ketchup helps to make Salmon Ketchup; that bottle of Lea and Perrins brings life to the sauce for peppered steak; and beef casserole is transformed by a can (or two) of Guinness mixed with a carton of prune juice. Desserts, too, require little skill. Jamaican Mess, made with bananas, shop-bought custard and Carnation caramel sauce - is creamy, rich and swee. Who could say no? Beautiful photographs of each stunning dish enable the reader to copy the master chef¿s presentation: you don't need to be an artist. As Marco says of this revolutionary cook book, `It's for anyone who loves food but hates aggro'.'

Über die Autorin bzw. den Autor

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.