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White Heat (Paperback)

by Marco Pierre White (Author)
4.7 out of 5 stars  See all reviews (14 customer reviews)

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Product details

  • Paperback: 128 pages
  • Publisher: Mitchell Beazley; Reissue edition (18 May 2000)
  • Language English
  • ISBN-10: 184000343X
  • ISBN-13: 978-1840003437
  • Product Dimensions: 30.8 x 24.4 x 1.4 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon.co.uk Sales Rank: 468,423 in Books (See Bestsellers in Books)

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  • See Complete Table of Contents

Product Description

Product Description

This portfolio combines recipes and dramatic photography with White's outrageous opinions and observations on the dishes he creates. It seeks to capture the magic and emotions of this exceptional character in the drama of his own kitchen.

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Customer Reviews

14 Reviews
5 star:
 (11)
4 star:
 (2)
3 star:
 (1)
2 star:    (0)
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Average Customer Review
4.7 out of 5 stars (14 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
3 of 3 people found the following review helpful:
3.0 out of 5 stars Check your edition, 27 May 2009
This review is from: White Heat (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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9 of 11 people found the following review helpful:
4.0 out of 5 stars Great read. Old ideas., 6 Jan 2003
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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5 of 6 people found the following review helpful:
5.0 out of 5 stars As good today as it was then, 31 Oct 2007
By David Jenkins "Hub-UK" (Ipswich, England) - See all my reviews
(REAL NAME)      
This review is from: White Heat (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.

Whilst none of these recipes are for the complete beginner they are not so daunting that most enthusiastic home cooks cannot do them. Certainly fare to impress your friends and guests with should you cook them for a small dinner party . . . but do practice them first.

Hidden away at the back of the book are some priceless gems such as stock recipes, ones which you can prepare at home, basic pasta . . . those things that really bring a dish together or form the basis of the dish.

Seventeen years on this book remains as fresh as the day it was first published and comes highly recommended both for its insight and for its cooking.
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