Marco Pierre White approached his task 'to blow the lid off gastronomy' with a will and his 100 new recipes made from the bottles, packets and jars in his storecupboard - plus one or two fresh ingredients - will revolutionise life in the kitchen.
For example, the perfect Duck a l'orange is made with duck, oranges and Kummel, Steak Tartare with ground beef, an onion, capers, Tabasco and tomato ketchup and fresh mackerel is baked with mustard, white wine and its own juices. A delicious sauce for steak is made by reducing a whole bottle of Worcestershire sauce.
All whisked up in a trice and tasting fabulous, this is about learning to use those basic ingredients, such as stock cubes, tomato ketchup, mustard, beer and wine, baked beans, jam and chutney, cleverly and to best effect. The look and the approach is modern. Each recipe is photographed twice - showing the ingredients and the finished dish.
For example, the perfect Duck a l'orange is made with duck, oranges and Kummel, Steak Tartare with ground beef, an onion, capers, Tabasco and tomato ketchup and fresh mackerel is baked with mustard, white wine and its own juices. A delicious sauce for steak is made by reducing a whole bottle of Worcestershire sauce.
All whisked up in a trice and tasting fabulous, this is about learning to use those basic ingredients, such as stock cubes, tomato ketchup, mustard, beer and wine, baked beans, jam and chutney, cleverly and to best effect. The look and the approach is modern. Each recipe is photographed twice - showing the ingredients and the finished dish.
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