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White Heat Paperback – Bargain Price, May 1, 2009

4.5 out of 5 stars 53 customer reviews

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Paperback, Bargain Price, May 1, 2009
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Editorial Reviews

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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Product Details

  • Paperback: 128 pages
  • Publisher: Mitchell Beazley; Original edition (May 1, 2009)
  • Language: English
  • ISBN-10: 1845334582
  • ASIN: B003F76HIY
  • Product Dimensions: 9.8 x 0.4 x 12.2 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (53 customer reviews)
  • Amazon Best Sellers Rank: #1,657,357 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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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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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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Format: Paperback Verified Purchase
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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Format: Paperback Verified Purchase
It's full of nice photos, and you get a good sense of his thought process when composing dishes. After reading about White's madness in Bill Buford's "Heat," I expected to find more crazy tales about White's antics and was left wanting. It's a recipe book with some decent coffee table style environmental photography. Not really recommended.
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Format: Paperback Verified Purchase
like the book. It has good pictures as well. It wasn't what i thought it would be. If you are into cooking complex meals then get it. If you are looking for a book similiar to "Devil in the Kitchen" then skip it.
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