Summary
This book is all about creating beautiful and delicious food...without stress and without fuss. Marco Pierre White serves up more than 100 recipes and shows the home cook how to get big flavours from store-cupboard ingredients.The book has sections for starters, shellfish, fish, meat, poultry, desserts, and Marco uses bottles, jars and packets to make divine sauces, syrups and dressings. Olive oil, honey, mustard, soy sauce, vinegar, Hellmann's, Heinz and Knorr - they are all on the lists of ingredients here. And the three main ingredients of Marco Made Easy are: Simple, Fast and Fun. 'It'll take longer to wash the dishes,' he says, 'than it will to make them.'Tomato ketchup helps to make Salmon Ketchup; that bottle of Lea and Perrins brings life to the sauce for peppered steak; and beef casserole is transformed by a can (or two) of Guinness mixed with a carton of prune juice. Desserts, too, require little skill. Jamaican Mess, made with bananas, shop-bought custard and Carnation caramel sauce - is creamy, rich and swee. Who could say no? Beautiful photographs of each stunning dish enable the reader to copy the master chef¿s presentation: you don't need to be an artist. As Marco says of this revolutionary cook book, `It's for anyone who loves food but hates aggro'.'
Marco Pierre White was born in Yorkshire in 1961. The son of a chef, and the grandson of a chef, Marco's career was predictable, though his astounding achievements in global gastronomy could never have been foreseen.
At 16 he became an apprentice chef at the Hotel St George, in Harrogate, before going on to cook at Britain¿s finest restaurants: The Box Tree, Le Gavroche, Chez Nico, La Tante Claire and Le Manoir aux Quat' Saisons.
In 1993, at the age of 33, he became the first British chef - and the world¿s youngest - to win three Michelin stars (with his restaurant at the Hyde Park Hotel).He retired from the professional kitchen in the late 90s, but remains a key figure in Britain's restaurant world. To date he has opened some 40 restaurants as well as a couple of good inns, the Yew Tree and The Swan
