- Paperback: 126 pages
- Publisher: Mitchell Beazley; Original edition (May 2009)
- Language English
- ISBN-10: 1845334582
- ISBN-13: 978-1845334581
- Product Dimensions: 30.7 x 24.4 x 1.8 cm
- Average Customer Review: 4.8 out of 5 stars See all reviews (16 customer reviews)
- Amazon Bestsellers Rank: 126,902 in Books (See Top 100 in Books)
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Customer Reviews
Most Helpful Customer Reviews
14 of 14 people found the following review helpful
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.
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.
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.
5 of 5 people found the following review helpful
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.
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.
15 of 17 people found the following review helpful
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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Most Recent Customer Reviews
22 years later and still a great read
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... Read more
And I have to admit my dream did come true and I was lucky enough to work with
the legend... Read more
Published 5 months ago by Danny Marbella
White Heat
Still 'Cooking the gas' as they say, this is the ultimate cooks companion, the gourmets vanguard and no discerning bookshelf should be without one. Read more
Published 23 months ago by Mr Adam Squires
marco has history
this book is a piece of my culinary history, as a chef starting to cook 27 years ago there was nothing like this. the food is intense the photography fantastic. Read more
Published on 2 Oct 2009 by Mr. T. A. Brackenbury
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 on 19 Jun 2009 by CJ
hot!
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. Read more
Each dish is made of 4 or 5 components and presented beautifuly. Read more
Published on 30 Dec 2007 by Mr. M. Randall
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 on 7 Oct 2007 by Jonas S. Mathiesen
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 be... Read more
Published on 27 Sep 2007 by A. S. Clark
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 10 April 2007 by T. W. Arundel
inspirational
this is truly one of the most inspirational books i have read although it is now dated.
Published on 15 Jan 2005 by jonathan herd
Great read. Old ideas.
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... Read more
It is a brilliant read. Funny, different(even today a decade on), and the brilliant photography just... Read more
Published on 6 Jan 2003 by Woo Hoo
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