Wild Food From Land And Sea
List price: $24.00

Wild Food From
Land and Sea

What do Mario Batali, Heston Blumenthal, and Gordon Ramsay have in common? Answer: They all survived tours of duty in the kitchen of legendary Marco Pierre White. In the UK, White’s brilliant cooking and high-wattage antics have made him an absolute legend: the first British chef (and, at the time, the youngest chef anywhere) to win three Michelin stars, a chain-smoking, pot-throwing, multiply-married culinary genius-the man that many consider the original celebrity chef.

Published in U.S. for the first time, Wild Food From Land and Sea is White’s most refined vision of gastronomy-the product of thirty years in the kitchen. Here we get a glimpse into the intensive, highly disciplined kitchens in which White’s supremely refined food was conjured. There are wild reinventions of French classics, and the playful introduction of strange and surprising ingredients.

All told Wild Food From Land and Sea contains 80 recipes, and nearly a hundred basic lessons, making it an important addition to any kitchen.

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MARCO PIERRE WHITE was born in Leeds in 1961. After learning his trade at the Box Tree in Ilkley, Le Gavroche, La Tante Claire and Le Manoir, he opened his first restaurant, Harvey’s, 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 honors followed before, at 38, he retired from the kitchen and began to build a career as a hugely successful businessman. His many restaurants include Mirabelle, Drones, L’Escargot, and the Belvedere.

“Marco is a gift to humanity, with more passion per pound than anyone else I have ever met…His sophisticated cooking came out of nowhere but inside his rock-star head…After all these years, Marco is still my hero.” —Mario Batali

“Marco is probably the most charismatic chef of the twentieth century: the last of the romantics, a brooding Byron of the Kitchen, the most creative person you’ll ever meet and the most self-destructive, a self-described monster and an unrecognized poet, and, without question, the most influential British chef since the invention of fish and chips.” —Bill Buford, author of Heat

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