Far and away the best restaurant cookbook. . . Though he makes delicate operations like weaving cages from spun sugar sound deceptively easy, everything from his escalope of poached turbot to his bread-and-butter pudding has flair. ' Gina Thomas, SUNDAY TELEGRAPH Most of us have to cook some time in our lives, and millions do it every day; but not many people enjoy it much, and fewer still are any good at it. Yet on the other hand everyone knows how to appreciate and enjoy good food in a restaurant. So why don't more people enjoy cooking? In Canteen Cuisine, Marco Pierre White sets out to show how easy it is to cook really delicious food for every day. He gives over a hundred recipes, for everything from scrambled eggs to creme brulee, including his detailed instructions for the perfect poached salmon, roast chicken, leg of lamb, Dover sole, an omelette - and many other staples. In between the recipes, there are innumerable kitchen tips from a master chef.