Wild food from land and sea / Marco Pierre White.
By: White, Marco Pierre
.
Material type: 
BookPublisher: London : Ebury, 1996Description: 174p ; 22cm + pbk.ISBN: 0091814154.Subject(s): Cookery (Wild foods) | Wild plants, Edible | Cookery (Fish) | Cookery (Game)DDC classification: 641.6 | Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
| General Lending | MTU Bishopstown Library Lending | 641.6 (Browse shelf(Opens below)) | 1 | Available | 00015052 |
Enhanced descriptions from Syndetics:
Marco Pierre White has risen to be a firm figure in the world of haute cuisine. Since he opened Harvey's restaurant in south-west London in 1987, he has become the most talked-about cook in Britain, the youngest man ever to win the coveted third Michelin rosette, and almost equally renowned for the upheavals in his private life. In 1992, he opened The Canteen in Chelsea Harbour, and in autumn 1993 opened The Restaurant in Knightsbridge, which have one and three stars respectively in the Michelin ratings. Yet behind the hype, this text reveals there is a professional, dedicated chef of great talent.
Includes index.
Introduction -- Starter dishes -- Fish dishes -- Meat dishes -- Puddings -- Basic recipes.