When in 1998 Marco Pierre White acquired the Mirabelle, a long established restaurant with an illustrious history, his re-opening of it was one of the most eagerly awaited events in the London calendar. Within weeks the restaurant critics had unanimously acclaimed it, booking were being taken weeks in advance, and a table there had become the most sought after thing in town. The menu is simple and superb, the wine list is phenomenal, and the service, decor and atmosphere are near-perfect. Marco Pierre White, already the youngest chef ever to earn three stars from the Michelin guide, had done it again. In this beautiful book he presents the recipes on which the Mirabelle's astounding success is based, ranging from simple starters through elegant fish and meat courses to irresistible puddings. As in his other books, he provides a wealth of technical expertise and invaluable tips on basic ingredients, preparation in advance, and how to present the food so that its looks its best on the plate.