Wild Food From Land and Sea
Marco Pierre White
“Marco Pierre White is the original rock-star chef, the guy all of us wanted to be.” —Anthony Bourdain
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.