num_pages: 224
description: In this spectacular cookbook Marco Pierre White presents more than a hundred recipes from his acclaimed London restaurant The Canteen. Oysters with Champagne Sabayon Escalope of Sea Bass with a Soft Parsley Crust Confit of Tuna with Balsamic Dressing Roast Saddle of Lamb with Juniper Jus and Vacherin of Red Fruits are just a few of the dazzling but accessible dishes from the master chef.
language: English
title: Canteen Cuisine
publisher: Ebury Press