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Marco Pierre White's Great British Feast Marco Pierre Whites Great British Feast, ISBN 9781409100447 and books by Marco Pierre White on sale at thebookshelf.co.nz From Venison Pie, made from deer shot by Marco himself, through to Croustade of Quails Egg Maintenon, from Yew Tree Fish and Chips to Souffle of Raspberries, the food at Marco Pierre Whites Berkshire pub, the Yew Tree, blends traditional pub fare with the very best of modern English cooking. The approach that has been so successful there inspires this wonderful book. In this fascinating but accessible book from one of the worlds greatest chefs, Marco Pierre White shows how to find and catch the best food, from mushrooms to salmon, and then what to do with those ingredients to make truly stunning food without spending hours preparing it. Throughout, there are inspirational tips on how to get the best results, beautiful photographs of the recipes and a real insight into the natural goodness of food brought in from the wild. Accompanying the series on ITV, this is sure to be one of the most popular cookery books of the year. About the AuthorMarco 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.
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 "Marco Pierre White's Great British Feast")