Wild Food from Land and Sea

Since he opened Harvey's in 1987, the Canteen in 1992, The Resturant in the Hyde Park Hotel in 1993, and the Oak Room in Piccadilly in 1997, Marco Pierre White has become the most talked-about cook in Britain. He was the youngest chef ever to win the two coveted Michelin stars (for Harvey's) and then to win the maximum three, which The Restaurant gained in 1995 and the Oak Room has retained ever since. WILD FOOD FROM LAND AND SEA contains over eighty 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.