Wild Food from Land and Sea

Marco Pierre White has risen to be a firm figure in the world of "haute cuisine". Since he opened "Harveys" 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. His mastery is based on the solid foundations of French classical cuisine but it is informed by a modern feeling for the importance of ingredients of the highest quality and freshness by a receptivity to influences around the world by simplicity and profound originality. Above all the book aims to make accessible the secrets of his success to all amateur cooks and contains tips based on his incomparable feeling for the potential in natural foods from land and sea.