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ISBN= 0091808189 ... Read more

Customer Reviews (1)

an odd book, 3.5 stars - great recipes, but difficult ingredients
The title of this book makes me laugh, Canteen Cuisine, I am not sure in whos canteen this cuisine would grace, because for the most part there is not a chicken or a sausage to be seen. the Poultry section for instance goes through quail, pigeon, grouse, rabbit - well you name it - just about everything except the common stuff.

Marco Pierre white is one of Britains best known chefs, but perhaps because he never had his own TV show (that I know of anyway) he is not the most famous abroad. Gordon Ramsay and Jamie Oliver are much better known. He is certainly accomplished at what he does, but this is not a cookbook I feel affectionate about. It is too precious for someone like me. The recipes for the most part are not acheivable or approachable. It may be that a Tian of Crab and Avocaod with sauce Gazpacho is easily achived in London, but not in the outbacks where I live.

There is also the slight smugness of it - a Veloute of Celery, , a vichyssoise of smoked haddock, a carpaccio of Tuna. Possibly because I don't eat out at restaurants much these strike me as being pretentious, whereas I assume from his writing that these are simple and direct terms for the kind of food he is cooking so I think it is unfair for me to feel that way about the terms. It is after all his world and he is only describing what he is making.

His instructions are very straightforward. Well set out, as are the ingredients. There are very clear instructions for making and presenting each peice. Including making every part from scratch. Many of the mains and starters were difficult to make given that I could not get hold of the ingredients. The deserts are divine though

I really liked the section in the back on how to make the basic items, good stock, creme anglaise and so on.

A nice book, but not extremely useful for me. Not something I would keep longterm. ... Read more

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Customer Reviews (2)

3 Star Cooking at Home
Marco Pierre White gives us a collection of recipes that are exquisite and stylish and bound to tantalize your taste buds. These recipes may seem a little daunting but are quite easy. Most of the items in this book can be purchased at your local grocery, greengrocer, and butcher shops. These recipes accentuate Marco and his simple style of cooking, where less is more, and he brings these right to your home. This is for anyone who loves great food and entertaining and is great for "new ideas".

Marco's Usual Insane Brilliance
Marco has come a long way since White Heat. He's grown, both as a person and a chef, but most importantly, as an artist.His vision is clearer, his sauces are more refined, his techniques more deliberate and defined.He continues to push the limits of modern cuisine, and has proven himself to be a master-hence his appiontment to the Hyde Park Hotel, where he earned the coveted 3 Michelin Stars.As a professional chef, I continue to draw inspiration from Marco.He truly is a focused, passionate, and driven artist-with just enough insanity to pull it all off with style.Look at White Heat to see his youthful side, full of rage, drive and determination-then move on to his later works to see his evolution into a mature, poised and disciplined artisan. In a word: inspirational. ... Read more

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Darian Caine "A Scream Queen In Pictures" ... Read more

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Textbook comes in a binder (notebook bound), along with a student access CD and code. Very few highlighting in the first couple of pages, small tears in some pages from normal-use, but still intact, otherwise the book is in great condition!! Great Buy!!! ... Read more

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Audio Cassette and Story Poster ... Read more

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Large format softcover, 178 pages. ... Read more