Once in a blue moon a book is published that irrevocably changes 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.
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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
--This text refers to an out of print or unavailable edition of this title.
About the Author
Marco Pierre White, star of The Chopping Block/NBC-TV 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 successful entrepreneur. His growing empire of restaurants includes L'Escargot, the Mirabelle, Luciano and the Frankie's chain. He is opening Marcos in September.
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Most Helpful Customer Reviews
42 of 44 people found the following review helpful
Format:Hardcover
Is it an art book or is it a cookbook? White Heat by Marco Pierre White is both.
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 keeps 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, England 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 to win three Michelin stars. In a style similar to that of Anthony Bourdain in his bestseller Kitchen Confidential, we get Marco's thoughts on everything from caterers who couldn't make it as real chefs to what brought him into the crazy world of food service in the first place. His rants go from tender to explosive at the drop of a hat, reminiscent of his reputation as the original Rock and Roll chef. Since his rise to greatness in 1991, Marco has stopped cooking himself to focus on his food empire, White Star Line Groups, which includes such London eateries as The Mirabelle and The Oak Room. What a loss to the food world.
This schizophrenic book is a must own for anyone who wants a peek into the kitchen of a world renowned chef from the point of view of both his diners and his fellow chefs. Its a book that is as comfortable on the coffee table as it is in the kitchen, not necessarily for its recipes, but for the inspiration that they provide. Make sure to also look for Marco Pierre White's other three cookbooks The Mirabelle Cookbook, Wild Food From Land and Sea, and Canteen Cuisine.
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 keeps 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, England 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 to win three Michelin stars. In a style similar to that of Anthony Bourdain in his bestseller Kitchen Confidential, we get Marco's thoughts on everything from caterers who couldn't make it as real chefs to what brought him into the crazy world of food service in the first place. His rants go from tender to explosive at the drop of a hat, reminiscent of his reputation as the original Rock and Roll chef. Since his rise to greatness in 1991, Marco has stopped cooking himself to focus on his food empire, White Star Line Groups, which includes such London eateries as The Mirabelle and The Oak Room. What a loss to the food world.
This schizophrenic book is a must own for anyone who wants a peek into the kitchen of a world renowned chef from the point of view of both his diners and his fellow chefs. Its a book that is as comfortable on the coffee table as it is in the kitchen, not necessarily for its recipes, but for the inspiration that they provide. Make sure to also look for Marco Pierre White's other three cookbooks The Mirabelle Cookbook, Wild Food From Land and Sea, and Canteen Cuisine.
18 of 18 people found the following review helpful
By teri
Format:Paperback
The photography is wonderful; full of black and white photos of the chef at work with colour shots of the food. The recipes are for dedicated cooks; and there are some dishes I doubt anyone would try (stuffed trotters??). Although some look simple there are always basic sauces and stocks one must have to procede. The food is beautifully presented and gives the host/ess a real idea on how you can serve stylish restaurant food at home. It is worthwhile to browse this book for ideas. The desserts are great and more manageable.
15 of 17 people found the following review helpful
By A. Cox
Format:Paperback
For serious cooks only; this is one of my cook book bibles, I've even successfully cooked the stuffed pigs trotters, very difficult and time consuming, and for sanity's sake not to be attempted more than once a year, but definitely worth it (or otherwise go to La Tante Claire in London to experience the original), however the Lemon Tart is easy and divine. This is the sort of book I expect from the very best Chefs and Marco Pierre White delivers, giving great ideas for serious cooking.
Update:
The original tv programs are available on youtube. These shows Mr White preparing each dish for the chefs who he trained under (at the time the best chefs in the UK - all Michelin Stars Chefs: Albert Roux(3*), Nico Lanedis(3*), Pierre Koffman(3*) and Raymond Blanc(2* .
Update:
The original tv programs are available on youtube. These shows Mr White preparing each dish for the chefs who he trained under (at the time the best chefs in the UK - all Michelin Stars Chefs: Albert Roux(3*), Nico Lanedis(3*), Pierre Koffman(3*) and Raymond Blanc(2* .
Most Recent Customer Reviews
4.0 out of 5 stars
More of an inspiration than a recipe book
This book is great for an aspiring cook, as it contains a lot of quotes of Marco Pierre White, classic pictures and working moments. Read more
Published 22 days ago by Algirdas
4.0 out of 5 stars
amazing
Marco's conceptions and ideas are amazing. Classical French masterpieces with his touch. Anyone who has a true appreciation for good food should be able to appreciate this... Read more
Published 2 months ago by gary lawson
5.0 out of 5 stars
Wonderfull cook book!!
I bought the book for my wife as we had read a review on a Chef in Hobart who said this chef was the best in the world. He is Brilliant
Published 6 months ago by Baldrick
5.0 out of 5 stars
RECOMMENDED
Anyone who loves food, cooking, and entertaining should get Marco Pierre White's book WHITE HEAT. It is informative, entrtaining, and well writen, by one of the best chefs in... Read more
Published 7 months ago by Brian M. Thomas
5.0 out of 5 stars
Amazing book
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. Read more
Published 11 months ago by K. Canfield
5.0 out of 5 stars
brilliant
there is a purity here that is inspirational to any artist. He lays it out pure and simple, even includes his basic recipes for stock, etc. Read more
Published 11 months ago by Dave Beemon
4.0 out of 5 stars
Very instructive
I'm a chef and this book has helped me take my cooking to another level. As simple as this book seems, it provides you with some great insights on preparation and sauce making.
Published 20 months ago by Daniel
4.0 out of 5 stars
Beyond brilliant
With a delightfully simple approach, authors Karen Page and Andrew Dornenburg will undoubtedly add fans with this elemental reference. Read more
Published 22 months ago by DeeptiArora
5.0 out of 5 stars
Classic
I love reading and just flipping through this book. I own a lot of cookbooks and this always will be one of my favorite ones.
Published 23 months ago by M. Conroy
4.0 out of 5 stars
Marco Pierre white
Great book has many lovely pictures of food and of course of Marco at the top of his culinary game.
Published on November 7, 2010 by assmaster310
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