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White Heat
 
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White Heat (Paperback)

by Marco Pierre White (Author)
4.8 out of 5 stars See all reviews (13 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: 4.8 out of 5 stars See all reviews (13 customer reviews)
  • Amazon.co.uk Sales Rank: 386,306 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

13 Reviews
5 star:
 (11)
4 star:
 (1)
3 star:
 (1)
2 star:    (0)
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Average Customer Review
4.8 out of 5 stars (13 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
8 of 10 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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7 of 9 people found the following review helpful:
5.0 out of 5 stars Pure, 100%, unadaulterated inspiration., 14 Jun 2001
By A Customer
This is my personal favourite cook book that I own. Less of a book, but more of a critique of one of the greatest chefs of all time. Although 11 years old, at time of first print, the ideas are still relevent today, It has a timeless quality that I admire. I belive this book demonstrates that food can be the most wonderful art form. Which other medium in art can not only be seen, but tasted, smelt, heard and felt???
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4 of 5 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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Most Recent Customer Reviews

5.0 out of 5 stars Different world
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... Read more
Published 16 days ago by Helen Robertson

5.0 out of 5 stars A noir cookbook from a top chef!
This is a beautifully produced book, full of inspiring quotes on food, recipes varying from the incredibly complex to the surprisingly simple, and what appears to be a "film noir"... Read more
Published 17 days ago by Chris Wood

3.0 out of 5 stars Check your edition
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... Read more
Published 1 month ago by M Fraser

5.0 out of 5 stars hot!
A must have for any keen cook, these dishes are very simple, requiring passion (a good budget) and care. Read more
Published 18 months ago by Mr. M. Randall

5.0 out of 5 stars This is magic!
This book is about how French nouvelle cuisine is cooked at it's best! However, food cost is certainly not taken into consideration, so for the home chef you might want to... Read more
Published 21 months ago by Jonas S. Mathiesen

5.0 out of 5 stars enjoyable!!!!
bear in mind this was written in 1990 but its a great book it has a lot of insight into marco in his cooking prime, and his strive for perfection however if you think your gonna... Read more
Published 21 months ago by A. S. Clark

5.0 out of 5 stars Classic Marco
Great book chronicling not only Marco's fantastic technique but also the raw creativity that marked his time at Harvey's. Read more
Published on 11 April 2007 by T. W. Arundel

5.0 out of 5 stars inspirational
this is truly one of the most inspirational books i have read although it is now dated.
Published on 16 Jan 2005 by jonathan herd

5.0 out of 5 stars Fell the heat rising from page one - White Heat - Red Feet
From the minute that you start reading you understand that you are being told, not taught how to do it. Read more
Published on 18 Nov 2002 by Portlock

5.0 out of 5 stars the feeling of being a chef
White Heat is one of my favorite cookbooks because it not only provided you with beautiful pictures and recepies but most of all its telling a story of the live of a chef who... Read more
Published on 5 April 2001 by ralfnagtegaal@freemail.nl

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