Marco Pierre White shares culinary expertise with Sheffield diners

He visited his New York Italian restaurant on West Bar Green on Saturday night for a special launch event for his latest cookbook, Essentially Marco.

Customers at the evening had the chance to chat to Marco about his culinary techniques and were given signed copies of his new book, which is currently only available from his restaurants.

The new book is aimed at ambitious home cooks who want to try their hands at dozens of starter, fish, meat and pudding dishes. Recipes include everything from Sardines on Toast, Game Pie and Eccles Cakes to Duck Liver Parfait set with Jelly and Raisins, Steamed Dover Sole with Clams Mariniere and Roast Pheasant with Apples and Parsnips.

Marco said: “The idea behind Essentially Marco is to show people that they don’t need to be a professional chef in order to create delicious and hearty dishes that can feed the whole family.

“A lot of the dishes I cover in my latest cookbook can be easily prepared at home."

The Yorkshire chef, who has been awarded three Michelin stars, added: "This book is all about creating fantastic dishes and amazing tastes without spending hours in the kitchen. The recipes are a distillation of my knowledge and experience."

A special menu for diners in Sheffield for the evening included some of the dishes found in the book, such as Marco's take on beetroot salad.

Louise Thrussell, general manager at Marco’s New York Italian, said it was an 'absolute honour' to be part of the launch of the chef's latest cookbook.