When in 1998 Marco Pierre White acquired the Mirabelle in Mayfair, a long-established restaurant with an illustrious history, his re-opening of it was one of the most eagerly awaited events in the London calendar. Within weeks the restaurant critics had unanimously acclaimed it, bookings were being taken in advance, and a table there had become the most sought-after thing in town.
In this beautiful book, he presents the recipes on which the Mirabelle's astounding success is based, ranging from simple starters through elegant fish and meat courses to irresistible puddings. There is a wealth of technical expertise and invaluable tips on basic ingredients, preparation in advance, and how to present the food so that it looks its best on the plate.
- Publication Date:
- 14 / 11 / 2002
- 248 x 313mm