Ebook White Heat, by Marco Pierre White
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White Heat, by Marco Pierre White
Ebook White Heat, by Marco Pierre White
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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.
- Sales Rank: #507373 in Books
- Published on: 2009-05-01
- Original language: English
- Number of items: 1
- Dimensions: 12.25" h x .38" w x 9.75" l, 1.55 pounds
- Binding: Paperback
- 128 pages
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
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.
Most helpful customer reviews
56 of 59 people found the following review helpful.
Art Book or Cookbook?
By J. Adam Bolster
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.
0 of 0 people found the following review helpful.
Thank you Marco-- from every real chef...
By Stevev L.
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. It is timeless and a piece of culinary history.
24 of 25 people found the following review helpful.
for dedicated gourmets
By teri
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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