Wild Food from Land and Sea by Marco Pierre White

  • Vichyssoise of oyster, caviar Chantilly

    from Wild Food from Land and Sea Wild Food from Land and Sea by Marco Pierre White

    • Categories: Soups; French
    • Ingredients: leeks; onions; potatoes; fish stock; double cream; white pepper; oysters; oscietra caviar; chives
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  • ISBN 10 0091814154
  • ISBN 13 9780091814151
  • Published Apr 04 1996
  • Format Paperback
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint Ebury Press

Publishers Text

Since he opened Harvey's in 1987, The Canteen in 1992 and The Restaurant in the Hyde Park Hotel in 1993, Marco Pierre White has become the most talked about cook in Britain. He was the youngest chef ever to win two coveted Michelin stars (for Harvey's) and then to win three, which The Restaurant gained in 1995.


Wild Food from Land and Sea contains over 80 main recipes, plus sauces, vegetables and garnishes, many of which can be made in advance. Marco's innumerable tips on adapting recipes to suit your ingredients and his secrets of life in a professional kitchen, ensure that even amateurs will be able to serve delicious food with style and entertain with confidence.

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