Canteen Cuisine

About this book

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.