Wild Food from Land and Sea

Marco Pierre White, the “Byron of the kitchen,” presents 150 of the iconic recipes and techniques that propelled him to international culinary fame

In the UK, Marco Pierre White's brilliant cooking and high-wattage antics have made him an absolute legend: the first British chef (and, at the time, the youngest chef anywhere) to win three Michelin stars, a chain-smoking, pot-throwing, multiply-married culinary genius—the man that many consider the original celebrity chef.

Published in U.S. for the first time, Wild Food From Land and Sea is White's most refined vision of gastronomy—the product of thirty years in the kitchen. Here we get a glimpse into the intensive, highly disciplined kitchens in which White's supremely refined food was conjured. There are wild reinventions of French classics, and the playful introduction of strange and surprising ingredients.

Wild Food From Land and Sea contains 80 recipes, and nearly a hundred basic lessons, making it an important addition to any kitchen.