Marque: A Culinary Adventure by Mark Best and Pasi Petanen

  • Foie gras and beetroot macaroons (page 28)

    from Marque: A Culinary Adventure Marque by Mark Best and Pasi Petanen

    • Categories: Cakes, small; Canapés / hors d'oeuvre; French
    • Ingredients: beetroots; metil; orange juice; leaf gelatine; sherry vinegar; Murray River pink salt; pouring cream; foie gras terrine; egg yolks; Madeira wine; quatre épices
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  • ISBN 10 1742702333
  • ISBN 13 9781742702339
  • Linked ISBNs
  • Published Nov 01 2011
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries Australia
  • Publisher Hardie Grant
  • Imprint Hardie Grant Books

Publishers Text

Marque is a highly illustrated, contemporary recipe book, celebrating and reflecting on Marque, the succesful Sydney restaurant. Also included will be the personal journey of chef and owner Mark Best and approximately 80 of Marque's signature recipes. Most will be complete dishes but the book will also contain a myriad of smaller recipes and techniques which are the backbone of chef Mark Best's creations. A stunning book to treasure as both a compilation of beautiful recipes and a record of one of the world's best restaurants.

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