Course notes
86 pages
A downloadable PDF with recipes, secrets, and techniques to help you develop an appreciation of taste, simple ingredients and classic flavour combinations. 86 pages
Marco Pierre White
Delicious Food Cooked Simply
More than just recipes. Learn to take your cooking to another level with the youngest chef ever to be awarded three Michelin stars.
35
lessons,
3.5 hrs
Course notes
$90
The Course
Through humble ingredients, stories, secrets, senses and methods, develop a true understanding of flavour, and cook extraordinary dishes to astonish family and friends.
Your Maestro
Marco is one of Britain’s greatest chefs and was the youngest to be awarded three Michelin stars. He’s trained Gordon Ramsay, Heston Blumenthal, Jason Atherton, and inspired many more. But he believes cooking for family gives him his greatest joy.
Lessons
-
7 mins
How the journey began for the godfather of modern cooking.
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7 mins
How Marco fell in love with food and met the Roux brothers.
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5 mins
The birth of 'Marco Pierre White'. Two stars and three black knives and forks.
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6 mins
Marco achieves his three star dreams, but what next?
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8 mins
Learn about Marco's life and passion after the professional kitchen.
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2 mins
Some of the best things are the simplest. The anchovy is one of the natural wonders of the food world.
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8 mins
The perfect marriage from humble beginnings.
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4 mins
A classic from 'Great Chefs Of France'.
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3 mins
The freshest crab and perfectly ripe avocado.
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2 mins
The perfect ‘Surf & Turf’ – lobster, potatoes and truffle.
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4 mins
A French classic, made simple and easy to make.
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11 mins
The best combination for a deliciously versatile ingredient.
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7 mins
Butter, potatoes, salt, care and attention are all you need to achieve culinary greatness.
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7 mins
See the potato as more than a filler, as a special ingredient that should be treated as such.
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7 mins
Marco reveals a secret recipe for a classic passata.
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11 mins
How to make the original ragù, a dish too often diluted from the original concept formed in Bologna.
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3 mins
Learn about one of Marco's favourite meals of all time.
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8 mins
We all love Macaroni cheese, and we all love ragù Bolognese. Get taken to a place where the two meet.
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5 mins
Learn the secret to cooking pasta with the perfect cherry tomatoes.
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7 mins
The more you do to food, the more you take away from it.
-
11 mins
There are certain dishes that stand the test of time.
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7 mins
Marco's version of a French classic, using the unique flavour of ceps.
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7 mins
The first dish Marco ever cooked for the great Anthony Bourdain.
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6 mins
A dish of near-perfect balance and absolutely delicious comfort – it is simple perfection.
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4 mins
The light spice of Imam Bayildi complements the natural sweetness of one of the best cuts of meat.
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3 mins
The perfect late spring recipe.
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10 mins
Learn how to make this beautiful risotto.
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10 mins
Bring a taste of sunshine cooking into your kitchen.
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6 mins
A contemporary and perfectly flavoured interpretation of a classic.
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4 mins
The freshest of fish with a simple Provençal stew of peppers, aubergines, courgettes and tomatoes.
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9 mins
Learn to pack your piperade with intensity of flavour.
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3 mins
Cook the perfect salmon for your piperade.
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4 mins
Learn to unlock the deliciously nutty flavour of lentils, one of Marco's favourites.
-
5 mins
Learn to cook your cod the Italian way.
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1 min
The trick to seasoning correctly.
What People are Saying
It changed the way I think about and approach cooking any dish.
- Isabel
Signed up for the course today - loving it so far.
- Lisa
Great quality and learnt about a fantastic chef.
- John Price
It's a fab cookery course - highly recommended x
- Shelagh
This is a guy with a philosophy toward food and it's natural taste and beauty...
- Fiona
Well worth the price. Valuable insight into processes. Made me look at my subject from a different angle and has given me new inspiration.
- Richard
It's the whole process and presentation. As he said, “it is not about recipes it is about food”. He transmits more than just facts, information and recipes.
- Simon
Great to see the master back in the saddle. He's a majesty to behold, especially when he's dialled in meaningfully towards refinement. He know's what he's doing. By being an eternal student of the craft. It's frightening.
- BrotherTree
Great. Brilliant. Marco's insights have produced positive feedback from neighbours and family members. I'm not technical. Marco's methods are very helpful.
- Javes K
Very compelling and detailed course which certainly inspires one to experiment with these dishes.
- Angela O'Neill
Ready to Begin?
Each lesson unlocks new secrets and methods.
35
lessons,
3.5 hrs
Course notes
$90
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