Mirabelle Cookbook Hardcover – January 1, 1999

Out of print cookbook that has wonderful pictures and interesting recipes. This cookbook is also a study of dining over the life of the restaurant.

Chef Marco Pierre White purchased the Mirabelle, a restaurant dating from before World War II, in 1997 with the goal to produce an 'affordable glamour' in the heart of Mayfair. He has succeeded for the Mirabelle is now one of the most sought-after places in London in which to dine. This beautiful cookbook has more than just recipes. It's extremely entertaining to read as Chef White has incorporated not only a history of himself and the restaurant, but he has also included a map, copies of past and current menus and temptingly lovely photographs of most of the recipes given. The extra large glossy pages and print make it comfortable to read. The average non-gourmand will find this an extremely cookable cookbook as the directions are detailed and easily followed. The selection of recipes include a blend of traditional English and French cuisine, updated to suit a modern diner's taste. Starters can be as simple as a plate of smoked salmon garnished with shallots, parsley and capers, or a prawn cocktail served in a tomato shell. The main courses are as down-to-earth as fish and chips. However, gourmet dishes such as tarte tatin and grilled lobster are also available. The dessert menu has something to suit all tastes, from sticky toffee pudding to raspberries in champagne jelly. Additional recipes and directions are given for the 'basics'. Any stock, sauce, puree or mayonnaise listed as a called-for ingredient is included. This is surely one of the best 'restaurant' cookery books available. It seems that Chef Marco Pierre White wants the home cook to be as successful in creating delicious foods as is his desire to please the refined palates of diners at the Mirabelle.

I don't know if it is worth 600 bucks, but I love this book and feel very lucky to own it for 6 dollars. The pictures are lush and the recipes are pure Marco: refined, simple, and perfect.

This book is awesome and well wrote give tips on the details of executing the dishes described in it.I recomend this book to anyone looking to cook a dinner party or looking for some ideas for a special at there work.

I like it, that is important. My copy is signed by Marco Pierre White - did that happen to everyone else?It’s an advanced cookbook and nice if you enjoy French cuisine as the appendix has countless recipes for core components used in most French dishes - from the man himself. A legend, let’s Knorr forget his noble sacrifice in publishing the secrets of the Mirabelle to the public. I only wish that he does the same for Harvey’s - perhaps a copy of an original cookbook has been xeroxed but is unreadable because it is doused in the blood of Gordon Ramsay because he forgot the lamb sauce.