Following his success on the racetrack, Frankie Dettori teamed up with acclaimed chef Marco Pierre White to open a chain of restaurants that contain a special mix of delicious decadence and simple home cooking. Collected here are the restaurant’s top dishes as well as Dettori family favorites and Italian kitchen secrets. Recipes range from rich soups, appetizers, and salads to such hearty main courses as bucatini pasta with grey mullet roe; lobster and scampi risotto; and authentic Italian meatballs. Accompanied by luscious photographs that exude the warmth and vibrancy of true Italian dining, this is a slice of real home cooking just like Mama used to make.

Frankie Dettori's Italian Family Cookbook

Cookbooks, Food & Wine

White, Marco-Pierre

Dettori, Frankie

Regional & International

HarperCollins, UK

This collection of recipes aims to make the secrets of Marco Pierre White's success accessible to all amateur cooks, and is full of tips and hints based on his feeling for the potential in natural foods from the land and the sea.

Wild Food from Land & Sea

Cooking by Ingredient

RANDOM HOUSE UK

With the help of his friend and partner, Michael Caine, White sets out to show how easy it is to cook really delicious food for every day. He gives over 100 recipes for everything from scrambled eggs to creme brulee, including detailed instructions for poached salmon, leg of lamb and other staples.

Canteen Cuisine: In the Kitchen with Michael Caine

Marco Pierre White has risen to be a firm figure in the world of "haute cuisine". Since he opened "Harvey's" restaurant in south-west London in 1987, he has become the most talked-about cook in Britain, the youngest man ever to win the coveted third Michelin "rosette", and almost equally renowned for the upheavals in his private life. In 1992, he opened "The Canteen" in Chelsea Harbour, and in autumn 1993 opened "The Restaurant" in Knightsbridge, which have one and three stars respectively in the Michelin ratings. Yet behind the hype, this text reveals there is a professional, dedicated chef of great talent. His mastery is based on the solid foundations of French classical cuisine, but it is informed by a modern feeling for the importance of ingredients of the highest quality and freshness, by a receptivity to influences around the world, by simplicity and profound originality. Above all, the book aims to make accessible the secrets of his success to all amateur cooks, and contains tips based on his incomparable feeling for the potential in natural foods from land and sea.

Wild Food from Land and Sea

Ebury Pr

In this spectacular cookbook, Marco Pierre White presents more than a hundred recipes from his acclaimed London restaurant, The Canteen. Oysters with Champagne Sabayon, Escalope of Sea Bass with a Soft Parsley Crust, Confit of Tuna with Balsamic Dressing, Roast Saddle of Lamb with Juniper Jus, and Vacherin of Red Fruits are just a few of the dazzling but accessible dishes from the master chef.

Canteen Cuisine

Ebury Press

Marco Pierre White, the youngest chef ever to win three Michelin stars, presents the dishes that have made his Mirabelle London¹s most sensational new restaurant. A beautiful cookbook, featuring 60 recipes and 60 full-page color photos.

Mirabelle Cookbook

Random House UK Ltd.

Known for his ability to make both headlines and scrumptious, innovative international cuisine, renegade chef Marco Pierre White serves up a range of delicious recipes in this mouthwatering collection. The dishes offered range from Partridge Pie with Creamy Wild Mushroom Sauce to Melting Chocolate Soufflé with Vanilla Cream, and all are illustrated with step-by-step photographs. A range of shortcuts, masterful tips, and tricks of the trade are also included to provide at-home chefs a taste of what it's like to cook in the company of a culinary genius.

Marco Pierre White in Hell's Kitchen: Over 100 Wickedly Tempting Recipes

Entertaining & Holidays

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.

Marco made easy: a three-star chef makes it simple

Celebrities & TV Shows

Weidenfeld&Nicolson

This portfolio combines recipes and dramatic photography with White's outrageous opinions and observations on the dishes he creates. It seeks to capture the magic and emotions of this exceptional character in the drama of his own kitchen.

White Heat (Hospitality, Travel & Tourism)

Van Nostrand Reinhold Company

Devil in the kitchen

Biographies & Memoirs

Steen, James

Professionals & Academics

orion#

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Books by White, Marco-Pierre