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White Heat, by Marco Pierre White
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Once in a blue moon a book is published that changes irrevocably the face of things. "White Heat" is one such book. Since it was originally produced in 1990, it has gone on to become one of the most enduring classic cook books of our time. With its unique blend of outspoken opinion, recipes, and dramatic photographs, "White Heat" captures the magic and spirit of Marco Pierre White in the heat of his kitchen.
- Sales Rank: #3202627 in Books
- Published on: 2007-09-13
- Original language: English
- Number of items: 1
- Dimensions: 12.20" h x .39" w x 9.69" l, .0 pounds
- Binding: Paperback
- 128 pages
Review
'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
About the Author
Marco Pierre White - the original 'enfant terrible', has earned his place in British culinary history as much for his strong temperament as for his unique talent as a chef. The youngest chef ever to earn three Michelin stars, he has become not only a star chef of international renown and food icon of our time, but also a multimillionaire entrepreneur. His growing empire of restaurants includes L'Escargot, the Mirabelle, Luciano, and the Frankie's chain. He is opening Marcos in September.
Most helpful customer reviews
1 of 1 people found the following review helpful.
The only cook book I enjoy
By Michael K.
This cook-book is a great read for those looking to explore cooking techniques of classic french cuisine that was popular in the early 90's. In the book you will find the recipes used in Marco's five part mini series which aired in the spring of 1990 called ' Marco Cooks For... " featuring chefs like Nico Ladenis and Albert Roux. This book is really part memoir and an homage to the chefs he respects and had worked for in the past (up until that point -1990)
This is the only cook book that I truly enjoy reading for the recipes as well as the anecdotes. It can almost be read as a novel. You will be briefed on Marco's early years as a child in Italy, as well as his journey cooking his way through some of the best restaurants in Britain. By page 20 you'll realize he has a mad passion for food and that in itself is compelling enough to keep you entertained. Not to mention the food is amazing.
2 of 2 people found the following review helpful.
This book is boss
By james east
i already knew this book was going to be full of Recipes i was not going to be able to conquer, but i purchased it anyways, this book will give you a great lesson on excellent french cuisine. Marco Pierre White one of the greats, i recommend this book to all chefs and aspiring cooks that want to try something new
2 of 2 people found the following review helpful.
Amazing book
By J. Canfield
This is an absolutely amazing book. This book captures some of the true genius of Marco Pierre White and features some great photographs from when he was at Harvey's. Although the book offers much uniqueness and a great insight into Marcus cuisine I do wish to offer some caution to the novice cook or even home cook. Marco has made much of this book relatively easy-to-follow but, to a novice cook this cook may pose many challenges. Much of Marco's belief of using fine and fresh ingredients are reflected in the book. My best example of this would be lobster ravioli, where Marco gives instruction on how to kill a lobster quickly and humanely. Which I couldn't agree more giving a humane death to any living creature is of the utmost importance but, some home cooks may not be willing to go seek out live lobster. I will without a doubt much recommendation to this book though, because of its unique creativity and use of ingredients.
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