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White Heat 25: 25th anniversary edition Paperback – 13 Sep 2007


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Product details

  • Paperback: 128 pages
  • Publisher: Mitchell Beazley (13 Sep 2007)
  • Language: English
  • ISBN-10: 1845334108
  • ISBN-13: 978-1845334109
  • Product Dimensions: 24.6 x 1 x 31 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Bestsellers Rank: 167,494 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description

Review

'White Heat is an edifying read...a book that breaks new ground.' Time Out

'White Heat is as unlike any previously published cook book as Marco is unlike any run-of-the-mill chef.' Sunday Telegraph

'Wonderfully illustrated with photographs by Bob Carlos Clarke...this will sit equally well on your coffee table or kitchen worktop.' GQ

Book Description

35 recipes from a chef regarded as one of the most creative and talented of his generation Written by the youngest Briton to have been awarded three Michelin stars Special photography of the Pierre White and his cooking is captured by Bob Carlos Clarke A ground-breaking book which has been reprinted four times, since it was first published in 1990

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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

16 of 16 people found the following review helpful By David Jenkins VINE VOICE on 31 Oct 2007
Format: Paperback
It is interesting to see a book, which was first published in 1990, being republished seventeen years later, making it the fifth reprint. That alone must say something about the lasting qualities of the book and its author, Marco Pierre White.

If you have read the autobiography you will have come across a lot of what is in the introduction to this book but its not to be missed because this was Marco Pierre White then and the autobiography is written with hindsight.

The black and white mood photography by Bob Carlos Clarke is still as stunning now as when first published and the Marco Pierre White quotes are a delight to read. The food photography looks a bit dated seventeen years on but still shows the dishes well.

"Nine out of ten English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes. Just ask yourself how many chefs in this country have Michelin stars and how many have their names on their jackets. We all wear blue aprons in my kitchen because we're all commis. We're all still learning."

The main body of the book is made up of recipes from Harveys. What did I miss all those years ago? Just reading them makes your mouth water . . . Ravioli of Lobster with a Beurre Soy Sauce, Tagliatelle of Oyster with Caviar, Tranche of Calves' Liver with a Sauce of Lime! The list is endless and there are some wonderful dessert recipes too like Hot Mango Tart and Marco Pierre White's take on rum baba, Savarin of Raspberries. You will also find two of the dishes that have become very well known recently following the latest Hell's Kitchen - Braised Pig's Trotter `Pierre Koffmann' and Lemon Tart.
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6 of 6 people found the following review helpful By Danny Marbella on 1 Jan 2012
Format: Hardcover
When I first read this book in 1990 I had to work with this culinary genius.
And I have to admit my dream did come true and I was lucky enough to work with
the legend that is Marco.
Yes food has moved on in the 2 decades but this energy that is drawn from this book is amazing.
Chefs from around the world still hold Marco with the highest respect.
Here is a little about this wonderfull publication......

The first half is filled with wonderful black and white photographs by Bob Carlos Clarke of Marco in his adrenaline-filled, psychotic kitchen nightmare. These photographs are not the stock photos that fill most cookbooks of chef and crew posing for the camera, but moments in time, frozen by the camera¿s lens, of a real chef in the midst of cooking, tasting, plating and living. The second half of the book is a cookbook, but don¿t expect to be cooking these dishes unless you have a squadron of prep cooks in your closet to help you out. They are `food porn¿ brought to us with Marco's recipes and beautiful color photography by Michael Boys. This is the type of cookbook that kept me up at night. If you;re familiar with other chef's cookbooks such as The French Laundry Cookbook, then you know what I mean. This is a cookbook of dreams, not recipes. Marco Pierre White was born in Leeds, and is proud of it. Throughout the text interspersed with the black and white photographs, we get a glimpse of the man who, at age 33, became the world's youngest and only Britsh chef at the time to win three Michelin stars.
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19 of 21 people found the following review helpful By M Fraser on 27 May 2009
Format: Paperback
Check your edition guys, one of the best things about this book was the striking black and white photography however this edition IS NOT the same, it is a small paper back with NO PHOTOGRAPHY.
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5 of 6 people found the following review helpful By Helen Robertson on 20 Jun 2009
Format: Paperback
The cover blurb already warns you that this book is not for ordinary cooks in the domestic kitchen - but it gives a fascinating glimpse of the workings of an extremely creative culinary mind, a hint of what it is like to think of food as a nutritious art form .... and among the 'puddings' and 'basics' in particular there were even some recipes the ordinary bod (me) could even use in practice.

Must be the first cookbook I have actually read end to end - I was fascinated.

One small point - I bought an edition with no pictures (wondered why it was so cheap compared with the others on offer) and I suspect that to make this book really fully enjoyable the pictures would be really important.
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13 of 16 people found the following review helpful By Woo Hoo on 6 Jan 2003
Format: Paperback
This is one of my favourite books. NOT one of my favourite cookbooks.
It is a brilliant read. Funny, different(even today a decade on), and the brilliant photography just works so well. However, if you're looking for a cookbook to conjur up some recipes for that dinner party this week, this aint the book for you. The recipes(i found) are somewhat unreliable and while absolutley genuinely beautiful food just NOT user friendly these days. Great read though buy it anyway!!!
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By Mr. M. Randall on 30 Dec 2007
Format: Paperback
A must have for any keen cook, these dishes are very simple, requiring passion (a good budget) and care.
Each dish is made of 4 or 5 components and presented beautifuly. The book delves into Marcos thoughts on food, restaurants and cooking. A real insight into a man who helped develop the sills of Ramsay, Heston and others.
The photography is spectsulat, black and white. clear and simple. The book fits together very well.

The food looks a little dated by todays standards but if you cook this for a lady! or dinner pat guests they will be most impressed!

spare a thought shortly afer this book Marco went AWOL!... handing back his 3 michelin stars!... A masterpiece
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