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White Heat Paperback – Bargain Price, May 1, 2009
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Top Customer Reviews
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.Read more ›
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
You are not a chef if you haven't swooned over every page of this book. This book to touches me on a very personal level as a professional fine dining chef. Read morePublished 2 months ago by Stevev L.
Very good read, being a chef most food is what people would say is outdated for the times but I love seeing what great chefs have done in the past and allows you to see the... Read morePublished 3 months ago by Amazon Customer
Interesting memoir. Worth reading, but a little over priced.Published 9 months ago by Nicholas Driscoll
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... Read morePublished 11 months ago by james east