In the original dust jacket. Grey cloth binding with gilt title on the spine.

We provide an in-depth photographic presentation of this item to stimulate your feeling and touch. More traditional book descriptions are immediately available

• Note: This book carries a £5.00 discount to those that subscribe to the F.B.A. mailing list

For conditions, please view our photographs. A nice clean original book from the library gathered by the famous Cambridge Don, computer scientist, food and wine connoisseur, Jack Arnold LANG.

Jack founded the Michelin Guide ‘Midsummer House’- Cambridge’s paramount restaurant. This dining experience is hidden amongst the grassy pastures and grazing cattle of Midsummer Common and perched on the banks of the River Cam.

Wild Food from Land and Sea contains over eighty main recipes, plus sauces, vegetables and garnishes, many of which can be made in advance. There are recipes for starters, fish dishes, meat dishes, puddings, pasta, risottos and pastries. This book reveals that behind the hype, there is a professional, dedicated chef of astonishing talent. His mastery is based on the solid foundations of French classical cuisine, but it is informed by a modern feeling for the importance of the highest quality and freshness, by a receptivity to influences from around the world, by exquisite simplicity and profound originality. Above all, the book aims to make accessible the secrets of his success to all amateur cooks, and is full of brilliant tips based on his incomparable feeling for the potential in natural foods from land and sea. Marco’s innumerable tips on adapting recipes to suit your ingredients ensure that even amateurs will be able to serve delicious food with style and entertain with confidence.

Reviews:

• Fascinating though it is, Wild Food from Land and Sea is a book that, in all probability, is not likely to send many readers racing to the kitchen. A collection of Marco Pierre White’s restaurant recipes, it is more likely to be valued as a glimpse into the intensive, highly disciplined kitchens in which White’s supremely refined food is conjured. Indeed, he says as much in his introduction, remarking that it amazes him that people buy books by professional chefs, the gulf between what is possible in a restaurant and a domestic kitchen being so vast. One might as well try (the comparison is not White’s) to build a Ferrari in a garden shed. That this book assumes on the one hand the resources of a fully equipped and staffed kitchen, and on the other an intimate familiarity with the traditions of classic grand French cooking, is signalled by the presence of no fewer than 77 Basic Recipes, which are incorporated into the main dishes as sauces or garnishes. Quite a number of these basics are themselves built around others, such as the rich “Sauce Albufera”, a confection of stock, cream and foie gras butter that finds its way into a number of dishes. In a way, to publish his restaurant recipes in their working form is a testament to White confidence and boldness. Here, he might be saying, are my “secrets”; take them if you want them. You’ll find that the recipe, like a musical score, is merely the beginning. Like its companion volumes in Ebury’s series of utilitarian paperback reprints, Wild Food from Land and Sea is challenging: stripped of any seduction of design or photograph, nothing survives but the recipes.

• But what recipes? “Panache of John Dory and Grilled Sea Scallop, Etuvee of Leeks, Sauce Lie de Vin”; “Bresse Pigeon, Braised Cabbage, Mushroom Ravioli and Thyme Juice”; “Creme Brulee, Pommes Sec, Jus de Granny Smith”: Exquisite. –Robin Davidson

Almost as famous for his tempers, celebrity arguments and his fast-living as he is for food, Marco Pierre White is the original celebrity chef. Since he opened Harvey’s in 1987, the Canteen in 1992, The Restaurant 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. His restaurant empire includes some of London’s finest eateries, including the Criterion, Mirabelle, L’Escargot and Quo Vadis. His other books include The Mirabelle Cookbook (Ebury, 1999) and White Heat.

Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality. In 1995, he became the youngest chef to earn three Michelin stars. He has trained chefs including Mario Batali, Shannon Bennett, Gordon Ramsay, Curtis Stone, Jameson Stocks, Phil Howard and Stephen Terry. He has been dubbed “the first celebrity chef” and the enfant terrible of the British restaurant scene.