is interesting to see a book, which was first published
in 1990, being republished seventeen years later, making
it the fifth reprint. That alone must say something about
the lasting qualities of the book and its author, Marco
you have read the autobiography you will have come across
a lot of what is in the introduction to this book but its
not to be missed because this was Marco Pierre White then
and the autobiography is written with hindsight.
black and white mood photography by Bob Carlos Clarke is
still as stunning now as when first published and the Marco
Pierre White quotes are a delight to read. The food photography
looks a bit dated seventeen years on but still shows the
out of ten English chefs have their names on their chests.
Who do they think they are? They're dreamers. They're jokes.
Just ask yourself how many chefs in this country have Michelin
stars and how many have their names on their jackets. We
all wear blue aprons in my kitchen because we're all commis.
We're all still learning."
main body of the book is made up of recipes from Harveys.
What did I miss all those years ago?
reading them makes your mouth water . . . Ravioli of
Lobster with a Beurre Soy Sauce, Tagliatelle of Oyster
with Caviar, Tranche of Calves' Liver with a Sauce
of Lime! The list is endless and there are some wonderful
dessert recipes too like Hot Mango Tart and Marco
Pierre White's take on rum baba, Savarin of Raspberries.
You will also find two of the dishes that have become very
well known recently following the latest Hell's Kitchen
- Braised Pig's Trotter 'Pierre Koffmann' and Lemon
none of these recipes are for the complete beginner they
are not so daunting that most enthusiastic home cooks cannot
do them. Certainly fare to impress your friends and guests
with should you cook them for a small dinner party . . .
but do practice them first.
away at the back of the book are some priceless gems such
as stock recipes, ones which you can prepare at home, basic
pasta . . . those things that really bring a dish together
or form the basis of the dish.
years on this book remains as fresh as the day it was first
published and comes highly recommended both for its insight
and for its cooking.