Marco Pierre White's Great British Feast: Over 100 Delicious Recipes from a Great British Chef by Marco Pierre White

  • Quails' eggs with Hollandaise sauce and puff pastry (page 32)

    from Marco Pierre White's Great British Feast: Over 100 Delicious Recipes from a Great British Chef Marco Pierre White's Great British Feast by Marco Pierre White

    • Categories: Egg dishes; Pies, tarts & pastries; Sauces, general; Appetizers / starters; British; French; Vegetarian
    • Ingredients: puff pastry; quail eggs; portobello mushrooms; Port wine; Madeira wine; white peppercorns; parsley; shallots; egg yolks; ground cayenne pepper; clarified butter; Spanish paprika
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  • ISBN 10 1409100448
  • ISBN 13 9781409100447
  • Published Jul 03 2008
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Orion Publishing Group
  • Imprint Orion (an Imprint of The Orion Publishing Group Ltd )

Publishers Text

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.

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