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Wild Food From Land And Sea
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A dazzling collection of recipes from Britain's original celebrity chef

About the Author

Almost as famous for his tempers, celebrity arguments and his fast-living as he is for food, Marco Pierre White is the original celebrity chef. Since he opened Harvey's in 1987, the Canteen in 1992, The Resturant in the Hyde Park Hotel in 1993, and the Oak Room in Piccadilly in 1997, Marco Pierre White has become the most talked-about cook in Britain. His restaurant empire includes some of London's finest eateries, including the Criterion, Mirabelle, L'Escargot and Quo Vadis. His other books include The Mirabelle Cookbook (Ebury, 1999) and White Heat.

Reviews

"Marco Pierre White is the most exciting chef working in London today" * The Times * "His book is as brilliant as his cooking. I'd like to cook everything in it" -- Robert Carrier

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