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White Heat Hardcover – January 1, 1990


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Hardcover, January 1, 1990
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Product Details

  • Hardcover: 128 pages
  • Publisher: Pyramid Books; First Edition edition (1990)
  • Language: English
  • ISBN-10: 1855100312
  • ISBN-13: 978-1855100312
  • Product Dimensions: 12.2 x 9.8 x 0.6 inches
  • Shipping Weight: 2.3 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #1,847,329 in Books (See Top 100 in Books)

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Customer Reviews

4.5 out of 5 stars
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I own a lot of cookbooks and this always will be one of my favorite ones.
M. Conroy
This book captures some of the true genius of Marco Pierre White and features some great photographs from when he was at Harvey's.
J. Canfield
This is a beautiful cookbooks that is a must have for anyone who loves food and appreciates the vision of great chefs.
justputthatanywherepal

Most Helpful Customer Reviews

47 of 49 people found the following review helpful By J. Adam Bolster on March 3, 2004
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.
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18 of 19 people found the following review helpful By teri on September 5, 2000
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.
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16 of 18 people found the following review helpful By A. Cox on April 23, 2002
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* .
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8 of 9 people found the following review helpful By A Customer on November 21, 1998
Format: Paperback
As a chef I enjoyed reading this book getting new ideas and trying different variations of Marco's recipes. The Lobster Ravioli was a favourite as I am a big fan of seafood. His desserts are quite refreshing in their style, they are nice and light with the exception of a couple of recipes. As an Australian chef I am subject to a lot of styles of cuisine.I have an almost readily availability of any ingredient that I need and can cook any style that the restaurant desires, as the Australian people are willing to try any style of food. Thank-you for giving me this opportunity to review one of your books. Yours sincerely , Adam Docherty
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10 of 12 people found the following review helpful By Amaranth on February 2, 2010
Format: Paperback
Marco Pierre White is the Bad Boy of the culinary world. He mentored Mario Batali Molto Italiano: 327 Simple Italian Recipes to Cook at Home as well as Gordon Ramsay Kitchen Heaven He is a combative, troubled man. Once a handsome young chef (and the youngest to receive Michelin stars),he now has a bedraggled persona. The book's cover advertises him as "The Star of NBC's Chopping Block"--an ill-fated show that lasted only 3 episodes, with the remainder broadcasted on the internet. He came across as a pompous,grouchy,greasy-haired man,unkempt and contemptible towards those who lost. Unlike other reality show hosts/judges,he's even unsympathetic towards those who come in second-place. Of the runners-up on "Chopping Block",he intones "They leave... with nothing." He makes Simon Cowell and Gordon Ramsay look helpful,compassionate,humane.

"White Heat",on the other hand,shows a different side. It shows White's passion for cooking. It's more of a coffee table book than a cookbook. He shows his philosophy of cooking--simplicity. As he pontificated on the NBC show,"Let Mother Nature inspire you." The recipes are at once simple and complex. They're cooking to impress, and the glamorous pictures make it comparable to Top Chef Top Chef: The Cookbook, Revised Edition: Original Interviews and Recipes from Bravo's hit show

"White Heat" glimmers, but gives little heat. The food looks good--but could one cook it? Still,it is a rightly recognized classic.
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