Course notes
A downloadable PDF with recipes, secrets, and techniques to help you develop an appreciation of taste, simple ingredients and classic flavour combinations. 86 pages
More than just recipes. Learn to take your cooking to another level with the youngest chef ever to be awarded three Michelin stars.
Through humble ingredients, stories, secrets, senses and methods, develop a true understanding of flavour, and cook extraordinary dishes to astonish family and friends.
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Cook pommes fondant like Marco with chef, Marco Pierre White
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.
How the journey began for the godfather of modern cooking.
How Marco fell in love with food and met the Roux brothers.
The birth of 'Marco Pierre White'. Two stars and three black knives and forks.
Marco achieves his three star dreams, but what next?
Learn about Marco's life and passion after the professional kitchen.
Some of the best things are the simplest. The anchovy is one of the natural wonders of the food world.
The perfect marriage from humble beginnings.
A classic from 'Great Chefs Of France'.
The freshest crab and perfectly ripe avocado.
The perfect ‘Surf & Turf’ – lobster, potatoes and truffle.
A French classic, made simple and easy to make.
The best combination for a deliciously versatile ingredient.
Butter, potatoes, salt, care and attention are all you need to achieve culinary greatness.
See the potato as more than a filler, as a special ingredient that should be treated as such.
Marco reveals a secret recipe for a classic passata.
How to make the original ragù, a dish too often diluted from the original concept formed in Bologna.
Learn about one of Marco's favourite meals of all time.
We all love Macaroni cheese, and we all love ragù Bolognese. Get taken to a place where the two meet.
Learn the secret to cooking pasta with the perfect cherry tomatoes.
The more you do to food, the more you take away from it.
There are certain dishes that stand the test of time.
Marco's version of a French classic, using the unique flavour of ceps.
The first dish Marco ever cooked for the great Anthony Bourdain.
A dish of near-perfect balance and absolutely delicious comfort – it is simple perfection.
The light spice of Imam Bayildi complements the natural sweetness of one of the best cuts of meat.
The perfect late spring recipe.
Learn how to make this beautiful risotto.
Bring a taste of sunshine cooking into your kitchen.
A contemporary and perfectly flavoured interpretation of a classic.
The freshest of fish with a simple Provençal stew of peppers, aubergines, courgettes and tomatoes.
Learn to pack your piperade with intensity of flavour.
Cook the perfect salmon for your piperade.
Learn to unlock the deliciously nutty flavour of lentils, one of Marco's favourites.
Learn to cook your cod the Italian way.
The trick to seasoning correctly.
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A downloadable PDF with recipes, secrets, and techniques to help you develop an appreciation of taste, simple ingredients and classic flavour combinations. 86 pages
Very compelling and detailed course which certainly inspires one to experiment with these dishes.
- Angela O'Neill
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 is as though I’m being directly taught by Marco Pierre White, learning everything I would have if I were working under him in person.
- Jett Jabez
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
Marco’s course is nothing short of magic… somehow he maintains the chaotic wisdom of a warrior poet while also teaching real cooking skills. I’m honestly not sure I have spent $90 better in my entire life. Would absolutely purchase again.
- Tai Jaxx Drury
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Cook pommes fondant like Marco with chef, Marco Pierre White