Author(s): Marco Pierre White
From Venison Pie, made from deer shot by Marco himself, through to Croustade of Quails Egg Maintenon; from Yew Tree Fish and Chips to Souffle of Raspberries, the food at Marco Pierre White's Berkshire pub, the Yew Tree, blends traditional pub fare with the very best of modern English cooking. The approach that has been so successful there inspires this wonderful book. In this fascinating but accessible book from one of the world's greatest chefs, Marco Pierre White shows how to find and catch the best food, from mushrooms to salmon, and then what to do with those ingredients to make truly stunning food without spending hours preparing it. Throughout, there are inspirational tips on how to get the best results, beautiful photographs of the recipes and a real insight into the natural goodness of food brought in from the wild. Accompanying the series on ITV, this is sure to be one of the most popular cookery books of the year.
Marco Pierre White is arguably the greatest chef of his generation, the youngest ever to achieve three Michelin stars Marco's version of Hell's Kitchen in 2007 was a huge ratings success for ITV, attracting more than 5 million viewers - more than Nigella, Jamie or Gordon Ramsay for their TV series Based round his pub in Berkshire, The Yew Tree, the book is packed full of healthy, hearty and original British recipes Like Hugh Fearnley-Whittingstall, the book and TV series will show the whole process from catching the food to preparing and cooking it The series will run in the autumn on prime time on ITV for 4 x 60 mins
Marco Pierre White was born in Leeds in 1961. After learning his trade at the Box Tree in Ilkley, Le Gavroche, Tante Claire and Le Manoir, he opened his first restaurant, Harveys, 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 honours followed before, at 38, he retired from the kitchen and began to build a career as a hugely successful businessman.