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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. 'Itll 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 caramel sauce - is creamy, rich and sweet. Who could say no? Beautiful photographs of each stunning dish enable the reader to copy the master chefs 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'.'
"Like the title says, these are easy, stripped-down recipes...Tasty" (Heat )
"All Marco's food looks terrifically posh, though he has stuck to the simple part of the deal - you'd have to try hard to get one of these recipes wrong." (Carolyn Mays TELEGRAPH MAGAZINE )
"Making fine dining available to everyone is his latest passion and in his new book, MARCO MADE EASY, he has passed on his expertise with the simplest of dishes that take next to no time to prepare." (FOOD (TESCO) )
"Most of the recipes here require only one or two fresh ingredients, and all can be prepared in moments. The book is aimed at helping us mere mortals achieve restaurant-quality food in the simplest way....Definitely worth a gander." (GLASGOW HERALD MAGAZINE )
Marco Pierre White was born in Leeds in 1961. After learning his trade at the Box Tree in Ilkley, Le Gavroche, Tante Claire and Le Manoir, he opened his first restaurant, Harveys, in 1987. He went on to open several more restaurants before becoming the first British chef to win three Michelin stars at Hyde Park Hotel. More honours followed before, at 38, he retired from the kitchen and began to build a career as a hugely successful businessman.