Marco Made Easy

Marco Pierre White approached his task 'to blow the lid off gastronomy' with a will and his 100 new recipes made from the bottles, packets and jars in his storecupboard - plus one or two fresh ingredients - will revolutionise life in the kitchen.

For example, the perfect Duck a l'orange is made with duck, oranges and Kummel, Steak Tartare with ground beef, an onion, capers, Tabasco and tomato ketchup and fresh mackerel is baked with mustard, white wine and its own juices. A delicious sauce for steak is made by reducing a whole bottle of Worcestershire sauce.

All whisked up in a trice and tasting fabulous, this is about learning to use those basic ingredients, such as stock cubes, tomato ketchup, mustard, beer and wine, baked beans, jam and chutney, cleverly and to best effect. The look and the approach is modern. Each recipe is photographed twice - showing the ingredients and the finished dish.

“"Most of the recipes here require only one or two fresh ingredients, and all can be prepared in moments. The book is aimed at helping us mere mortals achieve restaurant-quality food in the simplest way....Definitely worth a gander."”

Like the title says, these are easy, stripped-down recipes...Tasty Heat
All Marco's food looks terrifically posh, though he has stuck to the simple part of the deal - you'd have to try hard to get one of these recipes wrong. -- Carolyn Mays TELEGRAPH MAGAZINE
Making fine dining available to everyone is his latest passion and in his new book, MARCO MADE EASY, he has passed on his expertise with the simplest of dishes that take next to no time to prepare. FOOD (TESCO)
Most of the recipes here require only one or two fresh ingredients, and all can be prepared in moments. The book is aimed at helping us mere mortals achieve restaurant-quality food in the simplest way....Definitely worth a gander. GLASGOW HERALD MAGAZINE
Marco Pierre White's latest recipe collection is exactly what the title suggests: a beautiful, simple culinary crib sheet, where the emphasis is on celebrating the ingredients of dishes that do not require lots of fiddly, techincal kitchen time to produce. WATERSTONES BOOKS QUARTERLY

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, 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.

Marco Pierre White approached his task 'to blow the lid off gastronomy' with a will and his 100 new recipes made from the bottles, packets and jars in his storecupboard - plus one or two fresh ingredients - will revolutionise life in the kitchen.For example, the perfect Duck a l'orange is made with duck, oranges and Kummel, Steak Tartare with ground beef, an onion, capers, Tabasco and tomato ketchup and fresh mackerel is baked with mustard, white wine and its own juices. A delicious sauce for steak is made by reducing a whole bottle of Worcestershire sauce.All whisked up in a trice and tasting fabulous, this is about learning to use those basic ingredients, such as stock cubes, tomato ketchup, mustard, beer and wine, baked beans, jam and chutney, cleverly and to best effect. The look and the approach is modern. Each recipe is photographed twice - showing the ingredients and the finished dish.

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