Essentially Marco

Essentially Marco
AED 175.00

In this essential cookbook, Marco Pierre White removes all the complications of cooking to deliver clear-cut, fuss-free recipes for comfort food favourites and restaurant classics. Sharing his unique know-how, culinary wisdom and heaps of cooking tricks and tips, Marco serves a feast of easy-to-make dishes, stripping away the time-consuming elements of professional cooking. With stunning food photography by Chris Terry, Essentially Marco is divided into four sections: starters, fish, meat and puddings. There are recipes for every palate and occasion, whether it's the celebratory roast, the family meal on a summer's day, a romantic supper for two, or a hearty, warming dish for a wintry night.

In stock
978 1 86963 434 55
About the Author

Marco Pierre White, one of the greatest chefs of modern times, was born in 1962 and is the son and grandson of chefs. He left school to become a kitchen apprentice at the Hotel St George, and subsequently trained with masters such as Raymond Blanc and Albert Roux. White opened his first restaurant, Harveys, in London in the late 1980s. Among those mentored and inspired by him was Gordon Ramsay. At the age of thirty-three, he was the first British chef, and the world's youngest, to win three Michelin stars (at Restaurant Marco Pierre White at the Hyde Park Hotel). He is the author of bestselling cookery books and an autobiography, The Devil in the Kitchen. His TV credits include Hell's Kitchen, Kitchen Wars and, most recently, the Australian version of MasterChef: The Professionals.

More Information
More Information
Author NameMarco Pierre White
Extent280 pages
Height260 mm
Width195 mm
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