- Hardcover: 192 pages
- Publisher: Mitchell Beazley; 25th anniversary edition edition (2 Feb. 2015)
- Language: English
- ISBN-10: 1845339908
- ISBN-13: 978-1845339906
- Product Dimensions: 25.2 x 2.1 x 31.1 cm
- Average Customer Review: 4.9 out of 5 stars See all reviews (49 customer reviews)
- Amazon Bestsellers Rank: 24,018 in Books (See Top 100 in Books)
White Heat 25: 25th anniversary edition Hardcover – 2 Feb 2015
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Marco Pierre White was the original rock-star chef - the guy who all of us wanted to be... He made history. (Anthony Bourdain)
Unquestionably, this is the most influential cookbook of all time. (Tom Kerridge)
White Heat was the book that made boys want to become great chefs. (Pierre Koffmann)
White Heat made kitchen work as sexy as being a lead singer and Marco wore it like Mick Jagger. (Mario Batali)
A 25th anniversary edition of the classic cookbook from the 'enfant terrible' of the UK restaurant scene, with a new 64-page section including previously unpublished photographs and commentary from Jason Atherton, Gordon Ramsay and Tom Kerridge.See all Product description
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Top Customer Reviews
The recipe section is beautiful to look at, and a delight to read. I suppose some people will make these things at home, straight from the book - it will be possible but a lot of work for varying reward. The joy of these recipes, for me, is in the reading, the appreciation of their creation, and the ideas on flavours, textures, and presentation that they contain. Each of the main recipes has a fine colour picture and a couple of comments - some of which are very funny - others just little lessons or asides, which you can take or leave - generally entertaining rather than useful.Read more ›
Until White Heat crash-landed on our desks, we'd been raised on a diet of the Roux brothers - on television in 1990 we had the sedate meanderings of Anton Mosimann - and the most outlandish cook the public had been widely exposed to was Floyd! Suddenly this maelstrom of a chef was dragging the food scene around in his wake. White Heat was first issued in the year after Marco received his second Michelin star - he'd been awarded his first star 1987 - and the 2nd in 1988. This book charts that hectic rise to the top, and captures those heady days perfectly.
What we couldn't anticipate at the time was that, within the decade he would have become the youngest and first British chef to be granted 3 stars (in 1995), and that disillusioned and unwilling to commit to the gruelling workload, he'd quit the pass and return his stars in 1999.
White Heat 25 is the perfect retrospective: as well as becoming the fifth reprint of the original book, it includes a new section written by the chefs who worked with Marco, or followed on from him. The following chefs contributed to this anniversary edition: Jason Atherton, Sat Bains, Mario Batali, Raymond Blanc, Anthony Bourdain, Adam Byatt, David Chang, Phil Howard, Tom Kerridge, Paul Kitching, Pierre Koffmann, Gordon Ramsay and Jock Zonfrillo. Some have shared their memories of Marco, others have commented on the impact of White Heat. The foreword is written by Albert Roux.Read more ›
Most Recent Customer Reviews
For those who love food, this book is truly an historical landmark of the culinary art.Published 1 month ago by Amazon Customer
Yes, some of the dishes are complicated but it's fascinating to cook them. Made the best sauces ever.Published 1 month ago by Amazon Customer
Lovely book, but the font on the recipes is minuscule! Even for someone who doesn't need glasses it is a struggle! Not practical if you are using it in the kitchen!Published 2 months ago by Ben
MORE OF A GOOD READ WITH ARTY PHOTOGRAPHS THAN A PRACTICABLE COOK BOOKPublished 5 months ago by michael drake
Brilliant book, the stories, photography and especially the recipes. Helping become a better cook by learning about marcos journey was really helpful and inspiring.Published 9 months ago by Lewis Miller