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Canteen Cuisine

by Marco Pierre White

from the publisher

Far and away the best restaurant cookbook... Though he makes delicate operations like weaving cages from spun sugar sound deceptively easy, everything from his escalope of poached turbot to his bread-and-butter pudding has flair. ' Gina Thomas, SUNDAY TELEGRAPH Most of us have to cook some time in our lives, and millions do it every day; but not many people enjoy it much, and fewer still are any good at it. Yet on the other hand everyone knows how to appreciate and enjoy good food in a restaurant. So why don't more people enjoy cooking? In Canteen Cuisine, Marco Pierre White sets out to show how easy it is to cook really delicious food for every day. He gives over a hundred recipes, for everything from scrambled eggs to creme brulee, including his detailed instructions for the perfect poached salmon, roast chicken, leg of lamb, Dover sole, an omelette - and many other staples. In between the recipes, there are innumerable kitchen tips from a master chef.

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Original Publisher
Ebury Press
Date of publication
1995
ISBN
0091853729

Recommended by

Tom Cockerill

Chef

Canteen Cuisine, Marco Pierre White I never had a copy of White Heat, instead I had this (again, stolen from my mum), A collection of recipes from the restaurant he opened with Michael Caine in the 1990s. the Terrine d’Hiver recipe morphed into my Terrine of pig’s head and foie gras and stayed on my restaurant menu for years.

Anthony Warner

Chef and author

The best restaurant cookbook of its time. The recipes seem horribly dated now, but hugely influenced my early cooking career. Marco is the reason I became a chef.

Graham Garrett

Chef and owner of The West House

Very controversial choice above White Heat, but in my opinion the most useful book, Marco ever done. Every recipe is a winner.

Franck Dangereux

Co-owner of The Food Barn