| FOREWORD|
C
Hello
photographs: pa photos
ooking has become a real pleasure once more. Not sweating it out in a professional kitchen but at home spending time making meals for my children – it has made me realise that anyone can cook Michelin-star-style meals at home if they have the right guidance. That’s why I am delighted to be associated with this magazine because I can show you that by using the right ingredients you will be able to make a fantastic meal every time. What’s more, you don’t have to use expensive ingredients. I am a big advocate of splashing on traditional sauces to pep up a meal – from English mustard to Worcestershire sauce and even the much maligned tomato ketchup. It’s been an interesting year for me – I’ve taken over one of the oldest public houses in Britain, which dates back to 1420. We are in the process of refurbishing it to its former glory. I made an appearance on Celebrity Big Brother, not as a housemate, but running a cooking challenge for the celebs. Most of them didn’t know one end of a knife from the other! And I’m involved in a number of new restaurants in my role as restaurateur. But cooking is what I love most and I’d like you all to take pleasure in the creativity of making good food, too.
Marco Pierre White
october 2011 | 013
Table of Contents for the Digital Edition of At Home with Marco Pierre White 2011