FREE Delivery in the UK.
In stock.
Dispatched from and sold by Amazon. Gift-wrap available.
White Heat 25: 25th anniv... has been added to your Basket
Used: Very Good | Details
Sold by ACE_BOOKS
Condition: Used: Very Good
Comment: VERY GOOD OVERALL CONDITION --- SHIPPED BY AMAZON
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

White Heat 25: 25th anniversary edition Hardcover – 2 Feb 2015

4.9 out of 5 stars 49 customer reviews

See all formats and editions Hide other formats and editions
Amazon Price
New from Used from
Hardcover
"Please retry"
£25.00
£12.45 £12.71
£25.00 FREE Delivery in the UK. In stock. Dispatched from and sold by Amazon. Gift-wrap available.
click to open popover

Frequently bought together

  • White Heat 25: 25th anniversary edition
  • +
  • Devil in the kitchen
  • +
  • Marco Pierre White's Great British Feast: Over 100 Delicious Recipes From A Great British Chef
Total price: £55.68
Buy the selected items together

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone

To get the free app, enter your mobile phone number.



Product details

  • 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)
  • If you are a seller for this product, would you like to suggest updates through seller support?

Product description

Review

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)

Book Description

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classic cookbook from the 'enfant terrible' of the UK restaurant scene, with a new 64-page section including previously unpublished photographs and commentary from Jason Atherton, Gordon Ramsay and Tom Kerridge.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

Customer Reviews

4.9 out of 5 stars
Share your thoughts with other customers

Top Customer Reviews

Format: Hardcover Verified Purchase
Books by chefs are often of limited practical value in the home kitchen. Quite simply, neither their methods, available ingredients, nor dishes translate well to the home environment without considerable modification - a task best left to those with the time and expertise to do it reliably - see, for example, Rory O'Connell's remarkable "Master it". White Heat 25 - credited to Marco, but as much about him as by him - is a glorious addition to anybody's cookbook collection. One of the most influential chefs from the UK, Marco is also one of the most interesting from a food and personal point of view - both aspects covered admirably here. There are a lot of photographs in this book, black and white in the new bits - the autobiographical Introduction and the Epilogue; and colour in the recipes from the original White Heat. To say the autobiography is told largely with a mixture of quotes and very well-chosen photographs is not a great exaggeration and it works. And the quotes are not the usual ludicrous cheffy platitudes about 'respecting' your mashed potato. When a gifted chef says "At the end of the day, it's just food, isn't it? Just food", foodies beware - he's looking at you!

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 ›
Comment 7 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
I bought this book because it was mentioned in the Amateur Photographer [the photos in it are by the late Bob Carlos Clarke]. It is also a cook book, which kicked off the cooking is a cool career era. The recipes are like works of art, so don't by it as a cooking guide. If, like me, you are into both cooking and photography, it is a must buy..
Comment 7 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
For anyone too young to remember the early '90's, it's pretty difficult to sum up the impact of White Heat at the time. Marco was the "enfant terrible" of the fine dining scene, "the volatile but beautiful Marco", he of the mercurial mood swings and exquisite dishes.

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 ›
Comment 18 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
This is a cracking book. The photography is dramatic and the comment from a multitude of chefs shows how much of a mould breaker this book and Pierre White were. He's not everyone's cup of tea with his histrionics back in the day but the folks he trained liked working for him. That tells you something. The recipes in this book are achievable and not really difficult (well I've only tried ~7 or 8 so far but the rest look easy enough). This is a book to get if you are an aspiring amateur chef.
Comment 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
I bought this when it first came out, very dirty now, this is a book a cook must have, It is simple (as in not needing a chemistry GCSE) classic cooking. Strait forward recipes that inspire. But you will need to be confident in changing recipes a bit, TASTE your food as you go along. prepare a day or 3 in advance to source and prepare. And you will be inspired and learn how to cook. Photos are great too
Comment 2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
Having spilt water over my original copy, which I have treasured for 25years, I decided to buy this anniversary copy to replace it. I am not disappointed , it is a fabulous book to have, not just as a cookery book. It is more sturdy and contains excellent black and white photos of his working kitchen and more! Love it!
Comment One person found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews


Look for similar items by category