- Gebundene Ausgabe: 160 Seiten
- Verlag: Ebury Press (4. November 1999)
- Sprache: Englisch
- ISBN-10: 0091868335
- ISBN-13: 978-0091868338
- Größe und/oder Gewicht: 30,5 x 20,3 x 1,8 cm
- Amazon Bestseller-Rang: Nr. 519.349 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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Produktbeschreibungen
Amazon.co.uk
At the back of Marco Pierre White's The Mirabelle Cookbook, he has reprinted a selection of menus from the famous London restaurant's past. It's fascinating comparing the menus to see how consistent The Mirabelle, one of a handful of grand Mayfair eateries founded just prior to World War II, has been over the years. Apart from the prices, the dishes are similar. On one of the old menus you will find "L'Omelette Normande ou Arnold Bennett" which reappears on the new as "Omelette--Arnold Bennett" and on page 69 of the book you find the recipe, a marvellous egg concoction with cheesy mornay sauce. Unlike other books by White--such as Wild Food from Land and Sea--the recipes in The Mirabelle Cookbook are accessible to the home cook. The simplest dishes, "Tomato Consommé", "Smoked Salmon Properly Garnished", "Cottage Pie" and "Tiramisú" can be cooked at home with no difficulty. "But my aim is to encourage you, as you gain confidence, to move on from these to the slightly more complicated recipes which really do repay the extra effort", White writes in the introduction. You'll find "Tart of Endive with Sea Scallops", "Wing of Skate with Capers and Balsamic Vinegar Dressing", and "Lamb a la Ficelle". Each dish is beautifully photographed and if that's not enough to get you to cook them, it will certainly persuade you to visit the restaurant. --Dale Kneen
Kurzbeschreibung
Since its re-opening in 1998, Marco Pierre White's }Mirabelle{ restaurant has proved to be one of his most successful culinary business ventures so far, and these are the recipes upon which its outstanding success is based. 60 colour photos.
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12 von 12 Kunden fanden die folgende Rezension hilfreich
Mirabelle Cookbook
29. September 2000
Format:Gebundene Ausgabe
Chef Marco Pierre White purchased the Mirabelle, a restaurant dating from before World War II, in 1997 with the goal to produce an 'affordable glamour' in the heart of Mayfair. He has succeeded for the Mirabelle is now one of the most sought-after places in London in which to dine. This beautiful cookbook has more than just recipes. It's extremely entertaining to read as Chef White has incorporated not only a history of himself and the restaurant, but he has also included a map, copies of past and current menus and temptingly lovely photographs of most of the recipes given. The extra large glossy pages and print make it comfortable to read. The average non-gourmand will find this an extremely cookable cookbook as the directions are detailed and easily followed. The selection of recipes include a blend of traditional English and French cuisine, updated to suit a modern diner's taste. Starters can be as simple as a plate of smoked salmon garnished with shallots, parsley and capers, or a prawn cocktail served in a tomato shell. The main courses are as down-to-earth as fish and chips. However, gourmet dishes such as tarte tatin and grilled lobster are also available. The dessert menu has something to suit all tastes, from sticky toffee pudding to raspberries in champagne jelly. Additional recipes and directions are given for the 'basics'. Any stock, sauce, puree or mayonnaise listed as a called-for ingredient is included. This is surely one of the best 'restaurant' cookery books available. It seems that Chef Marco Pierre White wants the home cook to be as successful in creating delicious foods as is his desire to please the refined palates of diners at the Mirabelle.
0 von 1 Kunden fanden die folgende Rezension hilfreich
I love this book.....
8. Dezember 2008
Format:Gebundene Ausgabe
I don't know if it is worth 600 bucks, but I love this book and feel very lucky to own it for 6 dollars. The pictures are lush and the recipes are pure Marco: refined, simple, and perfect.
0 von 3 Kunden fanden die folgende Rezension hilfreich
Marco is a genius
13. Dezember 2006
Format:Gebundene Ausgabe
This book is awesome and well wrote give tips on the details of executing the dishes described in it.I recomend this book to anyone looking to cook a dinner party or looking for some ideas for a special at there work.
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