- Paperback: 208 pages
- Publisher: Headline Book Publishing; New edition edition (5 Mar. 1992)
- Language: English
- ISBN-10: 0747236569
- ISBN-13: 978-0747236566
- Product Dimensions: 19.6 x 13.2 x 1.6 cm
- Average Customer Review: 4.7 out of 5 stars See all reviews (29 customer reviews)
- Amazon Bestsellers Rank: 1,934,332 in Books (See Top 100 in Books)
White Heat Paperback – 5 Mar 1992
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'White Heat is an edifying read...a book that breaks new ground.' Time Out
'White Heat is as unlike any previously published cook book as Marco is unlike any run-of-the-mill chef.' Sunday Telegraph
'Wonderfully illustrated with photographs by Bob Carlos Clarke...this will sit equally well on your coffee table or kitchen worktop.' GQ --This text refers to an out of print or unavailable edition of this title.
35 recipes from a chef regarded as one of the most creative and talented of his generation Written by the youngest Briton to have been awarded three Michelin stars Special photography of the Pierre White and his cooking is captured by Bob Carlos Clarke A ground-breaking book which has been reprinted four times, since it was first published in 1990 --This text refers to an out of print or unavailable edition of this title.See all Product Description
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Top Customer Reviews
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.Read more ›
And I have to admit my dream did come true and I was lucky enough to work with
the legend that is Marco.
Yes food has moved on in the 2 decades but this energy that is drawn from this book is amazing.
Chefs from around the world still hold Marco with the highest respect.
Here is a little about this wonderfull publication......
The first half is filled with wonderful black and white photographs by Bob Carlos Clarke of Marco in his adrenaline-filled, psychotic kitchen nightmare. These photographs are not the stock photos that fill most cookbooks of chef and crew posing for the camera, but moments in time, frozen by the camera¿s lens, of a real chef in the midst of cooking, tasting, plating and living. The second half of the book is a cookbook, but don¿t expect to be cooking these dishes unless you have a squadron of prep cooks in your closet to help you out. They are `food porn¿ brought to us with Marco's recipes and beautiful color photography by Michael Boys. This is the type of cookbook that kept me up at night. If you;re familiar with other chef's cookbooks such as The French Laundry Cookbook, then you know what I mean. This is a cookbook of dreams, not recipes. Marco Pierre White was born in Leeds, and is proud of it. Throughout the text interspersed with the black and white photographs, we get a glimpse of the man who, at age 33, became the world's youngest and only Britsh chef at the time to win three Michelin stars.Read more ›
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!!!
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.
Most Recent Customer Reviews
I bought my first copy just after the original publication, but lost it along the way. It still provides a fascinating read, and I agree with Marco that the 'Braised Pig Trotter... Read morePublished 7 months ago by x
Incredible book from a talented chef. As with "Wild food from land and sea" the basics section at the end of the book can be used in your everyday cooking at home, whilst... Read morePublished on 27 Sept. 2014 by C. Speed
Firstly, ensure that You have a knowledge of Marco Pierre White and ALL He stands for..Then wallow in the Ego, Brilliance and inspiration, this book brings.......... Read morePublished on 10 May 2014 by Jay grime
I'd rather listen to paint dry than listen to Marco Pierre White.
Get over yourself mate....it's only food.
It could be worse....it could be a signed copy.