Customer Reviews

White Heat

5 star:		(6)
4 star:		(5)
3 star:		(2)
2 star:		(0)
1 star:		(0)

 

 

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 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.

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* .

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

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.

This is a beautifully produced book, full of inspiring quotes on food, recipes varying from the incredibly complex to the surprisingly simple, and what appears to be a "film noir" approach to the food. Great stuff!

The "philosophy" of food on offer comes from the highest level, and has some great ideas to it - about how people approach food, what they want, why we like things in particular ways and so forth. While this book does have touches of pretensions to it, it is a fine book visually as well as including some of the recipes and thoughts on food from a top level chef.

White Heat and Canteen Cuisine by MPW are my most used cook books - ever. The recipes are cleverly built: you have building blocks of sub recipes and side "dishes". But be beware, you have to be serious about cooking to like this and prepared to spend time with your food. If you are, then you are up for treat. Some of the recipes are complex, but they are all doable for a meticulous home cook.

All my sauce foundations now come from MPW, I cook more than I need and freeze them for 1-3 months in 2 dl portions. Makes following the recipes a lesser of an effort.

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.

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.

Great book has many lovely pictures of food and of course of Marco at the top of his culinary game.