Marco Pierre White
Autor von The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef
Werke von Marco Pierre White
Marco Pierre White's Great British Feast: Over 100 Delicious Recipes From A Great British Chef (2008) 22 Exemplare
O Diabo na Cozinha (Portuguese Edition) 3 Exemplare
Marco Made Easy 2 Exemplare
Kitchen Wars (Marco Pierre White) 1 Exemplar
Kitchen Burnout (Marco Pierre White) 1 Exemplar
Essentially Marco 1 Exemplar
Zugehörige Werke
Hitze. Abenteuer eines Amateurs als Küchensklave, Sous-Chef, Pastamacher und Metzgerlehrling (2006) — Subject — 2,751 Exemplare
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Wissenswertes
- Gebräuchlichste Namensform
- White, Marco Pierre
- Geburtstag
- 1961-12-11
- Geschlecht
- male
- Nationalität
- UK
- Geburtsort
- Leeds, Yorkshire, England, UK
- Wohnorte
- Leeds, England, UK
- Berufe
- chef
restaurateur
Mitglieder
Rezensionen
White Heat von Marco-Pierre White
We learned about Marco while watching Master Chef Australia, a series vastly superior to the American version. He is fascinating, so I had to buy this book.
Stock syrup, p.123, ingredient for Assiette of chocolate.
Assiette of chocolate, p.114, overwhelming for Drom John, with just too much to do, washing and rewashing dishes. Each piece is quite doable, basic and probably tasty. Each piece could be made days before except the soufflé. Shelmar thought the soufflé and the chocolate mousse was the best. Drom John thought the white chocolate sorbet was the best.
Assiette of chocolate, p.114, overwhelming for Drom John, with just too much to do, washing and rewashing dishes. Each piece is quite doable, basic and probably tasty. Each piece could be made days before except the soufflé. Shelmar thought the soufflé and the chocolate mousse was the best. Drom John thought the white chocolate sorbet was the best.
I have always admired Marco Pierre White. I wanted to know more about this articulately spoken chef and the culinary hero for so many cooks. I really enjoyed reading it, it was well written, there were passages that made me burst out laughing and others that really spoke to me and moved me. I admired Marco's determination, his eye for detail, his unnerving commitment and his unrelenting drive of achieving his ultimate dream of acquiring three Michelin Stars.
What really stood out for me is the blood, sweat and tears Marco put into working in the kitchen. A lot of people have a food dream which is glamorized by shows like Masterchef and celebrity chefs. In all honesty if you put those people in a real kitchen, I truly don't think they would last a day. Marco certainly highlighted this.
I really enjoyed learning about the powerhouse French chefs (Roux, Blanc, Koffman) and Marco's run ins with other famous chefs. Particularly Gordon Ramsay, who to put it quite frankly is a bit of a dickhead.
All in all a really good read and a very inspirational man.… (mehr)
What really stood out for me is the blood, sweat and tears Marco put into working in the kitchen. A lot of people have a food dream which is glamorized by shows like Masterchef and celebrity chefs. In all honesty if you put those people in a real kitchen, I truly don't think they would last a day. Marco certainly highlighted this.
I really enjoyed learning about the powerhouse French chefs (Roux, Blanc, Koffman) and Marco's run ins with other famous chefs. Particularly Gordon Ramsay, who to put it quite frankly is a bit of a dickhead.
All in all a really good read and a very inspirational man.… (mehr)
Eh. The territory has been covered by Bourdain who I think is a better writer and less bombastic. I didn't feel like I learned anything about or from White aside from the fact that he holds himself in very high regard.
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