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This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

  • Sales Rank: #2410954 in Books
  • Published on: 2010-09-10
  • Original language: English
  • Number of items: 1
  • Dimensions: 11.02" h x .61" w x 8.27" l, 1.45 pounds
  • Binding: Paperback
  • 290 pages

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  • Sales Rank: #2808937 in Books
  • Published on: 2013-06-09
  • Original language: French
  • Number of items: 1
  • Dimensions: 11.00" h x .20" w x 7.90" l, .41 pounds
  • Binding: Paperback
  • 64 pages

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  • Sales Rank: #736360 in eBooks
  • Published on: 2012-07-20
  • Released on: 2012-07-20
  • Format: Kindle eBook

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About the Author

Marco Pierre White, the original 'enfant terrible', has earned his place in British culinaryhistory as much for his strong temperament as for his unique talent as a chef. Theyoungest chef ever to earn three Michelin stars, he has become not only a star chef ofinternational renown and food icon of our time, but also a multimillionaire entrepreneur.

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Product details

Hardcover: 192 pages

Publisher: Mitchell Beazley; Anniversary edition (April 7, 2015)

Language: English

ISBN-10: 1784720003

ISBN-13: 978-1784720001

Product Dimensions:

10 x 0.9 x 12.6 inches

Shipping Weight: 3 pounds (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

87 customer reviews

Amazon Best Sellers Rank:

#62,437 in Books (See Top 100 in Books)

This cook-book is a great read for those looking to explore cooking techniques of classic french cuisine that was popular in the early 90's. In the book you will find the recipes used in Marco's five part mini series which aired in the spring of 1990 called ' Marco Cooks For... " featuring chefs like Nico Ladenis and Albert Roux. This book is really part memoir and an homage to the chefs he respects and had worked for in the past (up until that point -1990)This is the only cook book that I truly enjoy reading for the recipes as well as the anecdotes. It can almost be read as a novel. You will be briefed on Marco's early years as a child in Italy, as well as his journey cooking his way through some of the best restaurants in Britain. By page 20 you'll realize he has a mad passion for food and that in itself is compelling enough to keep you entertained. Not to mention the food is amazing.

This is an absolutely amazing book. This book captures some of the true genius of Marco Pierre White and features some great photographs from when he was at Harvey's. Although the book offers much uniqueness and a great insight into Marcus cuisine I do wish to offer some caution to the novice cook or even home cook. Marco has made much of this book relatively easy-to-follow but, to a novice cook this cook may pose many challenges. Much of Marco's belief of using fine and fresh ingredients are reflected in the book. My best example of this would be lobster ravioli, where Marco gives instruction on how to kill a lobster quickly and humanely. Which I couldn't agree more giving a humane death to any living creature is of the utmost importance but, some home cooks may not be willing to go seek out live lobster. I will without a doubt much recommendation to this book though, because of its unique creativity and use of ingredients.

Marco Pierre White is an inspiration to anyone, in any field of endeavor, who aspires towards excellence through dedication and commitment.As a fine art photographer I especially enjoyed the black and white photography, in the first half of the book, that captures the essence of the often times feverish pace of the kitchen hustle and bustle.The second half of the book is comprised of beautiful color photographs of many of Marco's prized recipes.

i already knew this book was going to be full of Recipes i was not going to be able to conquer, but i purchased it anyways, this book will give you a great lesson on excellent french cuisine. Marco Pierre White one of the greats, i recommend this book to all chefs and aspiring cooks that want to try something new

This book is great. It has Marco's classic dishes. It was my first introduction to him and his flavors. I'm glad I got this book as it also his comments on certain things.

Thank you for adding to my knowledge

a must read for those of you who love Marc and Gordon Ramsay.

like the book. It has good pictures as well. It wasn't what i thought it would be. If you are into cooking complex meals then get it. If you are looking for a book similiar to "Devil in the Kitchen" then skip it.

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  • Published on: 1709
  • Binding: Paperback

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  • Declarations and Access Control
  • Object Orientation
  • Assignments
  • Operators
  • Flow Control, Exceptions, and Assertions
  • Strings, I/O, Formatting, and Parsing
  • Generics and Collections
  • Inner Classes
  • Threads
  • Development

  • Sales Rank: #610203 in Books
  • Brand: Brand: McGraw-Hill Osborne Media
  • Published on: 2008-01-29
  • Released on: 2010-11-11
  • Ingredients: Example Ingredients
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.20" h x .81" w x 7.30" l, 1.60 pounds
  • Binding: Paperback
  • 448 pages
Features
  • Used Book in Good Condition

About the Author
Bert Bates, SCJP, was a lead developer of the SCJP and SCWCD exams for Sun. He is the coauthor, with Kathy Sierra, of SCJP Sun Certified Programmer for Java 6 Study Guide.

Kathy Sierra, SCJP, was a lead developer of the SCJP exam and the SCWCD exam. She was also a certified Sun Java instructor and is the founder of the world's largest Java certification website, javaranch.com.

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OCP Java SE 6 Programmer Practice Exams (Exam 310-065) (Certification Press)By Bert Bates, Kathy Sierra PDF