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White Heat
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.
128 pages, Paperback
First published January 1, 1991
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Displaying 1 - 30 of 34 reviews
July 18, 2023
MPW is a flawed man and clearly difficult to live with or be around. However, one cannot doubt his skill or dedication to his craft, and White Heat conveys this with stark clarity.
The images have the frenetic energy of a war zone, so it's no surprise that the photographer took inspiration from the Vietnam War. All the shots taken inside the kitchen of Harvey's are gritty but tasteful. Not sure what to say about the famous chef posing shirtless holding a massive fish and lying on a tombstone, though...
The recipes are generally beyond my league in the kitchen, although a select handful and the basic cooking elements (stocks, sauces, etc.) will definitely come in handy. The accompanying quotes provide interesting context on where, why, and how each deserved a place on his menu.
My copy is the 25th anniversary, which includes an epilogue on the book's influence on future generations. While worthwhile, it's ultimately unnecessary: the passion of everything that comes before it bleeds off the page. You can practically taste it!
The images have the frenetic energy of a war zone, so it's no surprise that the photographer took inspiration from the Vietnam War. All the shots taken inside the kitchen of Harvey's are gritty but tasteful. Not sure what to say about the famous chef posing shirtless holding a massive fish and lying on a tombstone, though...
The recipes are generally beyond my league in the kitchen, although a select handful and the basic cooking elements (stocks, sauces, etc.) will definitely come in handy. The accompanying quotes provide interesting context on where, why, and how each deserved a place on his menu.
My copy is the 25th anniversary, which includes an epilogue on the book's influence on future generations. While worthwhile, it's ultimately unnecessary: the passion of everything that comes before it bleeds off the page. You can practically taste it!
September 18, 2017
Wow. This was interesting. It would be awesome to have the chance & taste MPW's food, but I would not have wanted working on it with him. :)
December 5, 2019
Marco Pierre White's intensity, bluntness and love of food come through brilliantly in the no-nonsense text set against Bob Carlos Clarke's moody black and white photography.
Some of the recipes and the way they're assembled feel quite dated 30 years after this book's original publication, and it's interesting that there's not a single vegetarian dish (except for the desserts).
And as Mario Batali said: "[MPW] was savage on the line, and the very first to be become famous for treating his team with a humiliating lack of respect." It's a real shame this macho (abusive?) chef archetype that White helped to create persisted so long, and in retrospect this doesn't reflect well on him.
But as a gritty snapshot in time unlike any other cookbook before it, this book is excellent.
Some of the recipes and the way they're assembled feel quite dated 30 years after this book's original publication, and it's interesting that there's not a single vegetarian dish (except for the desserts).
And as Mario Batali said: "[MPW] was savage on the line, and the very first to be become famous for treating his team with a humiliating lack of respect." It's a real shame this macho (abusive?) chef archetype that White helped to create persisted so long, and in retrospect this doesn't reflect well on him.
But as a gritty snapshot in time unlike any other cookbook before it, this book is excellent.
November 5, 2007
The first (and best) cookbook by the Master. The first "fancy" cookbook I ever owned. Aside from being a great cookbook, it's got some beautiful photography, especially the shots of kitchen activity, and the writing gives you a wonderful insight into what drives a chef to be the detail-oriented, fully obsessed madman that you have to be to create great food.
Don't kid yourself, Bourdain is cool, but Marco was the original kitchen "bad boy".
Don't kid yourself, Bourdain is cool, but Marco was the original kitchen "bad boy".
April 30, 2008
What can I say, I have a Chef crush on the guy.
December 29, 2022
( Format : paperback )
"At the end of the day it's just another job."
This large (approximately 10" x 12" ) glossy paperback is a gloriously illustrated recipe book, each dish carefully photographed in an artistic positioning with the directions. These are in small, light print contrasting dramatically with bold printed statements at varying angles, mostly by Marco Pierre White himself both about the recipe it accompanies (This dish is so simple...It's just lobster with lobster) or about himself (I look the way I do because I'm exhausted), or occasionally comments about him by other renowned influences, such as Albert Roux. These are also signed by the commentator. Combined with full page other photographs by Bob Carlos Clarke it is a stunning production and includes a few biographical pages and a clear recipe index for anyone who might want to try out the dishes.
Unusual, spectacular, a delight to the eye. But I doubt I will attempt the recipes themselves even though they do not look overly complex. Mostly not my thing (pigeon cooked in a pig's bladder) though I might be tempted by the lemon tart (without the burnt sugar) or the cassette of chocolate - if only because White labels it as 'disgusting; it's a horrible dish.It's vulgarity pure and simple.'
"At the end of the day it's just another job."
This large (approximately 10" x 12" ) glossy paperback is a gloriously illustrated recipe book, each dish carefully photographed in an artistic positioning with the directions. These are in small, light print contrasting dramatically with bold printed statements at varying angles, mostly by Marco Pierre White himself both about the recipe it accompanies (This dish is so simple...It's just lobster with lobster) or about himself (I look the way I do because I'm exhausted), or occasionally comments about him by other renowned influences, such as Albert Roux. These are also signed by the commentator. Combined with full page other photographs by Bob Carlos Clarke it is a stunning production and includes a few biographical pages and a clear recipe index for anyone who might want to try out the dishes.
Unusual, spectacular, a delight to the eye. But I doubt I will attempt the recipes themselves even though they do not look overly complex. Mostly not my thing (pigeon cooked in a pig's bladder) though I might be tempted by the lemon tart (without the burnt sugar) or the cassette of chocolate - if only because White labels it as 'disgusting; it's a horrible dish.It's vulgarity pure and simple.'
November 25, 2024
The first cookbook I ever bought, I was 17 and had just started working in kitchens, an older chef in the kitchen recommended this to me so I went and ordered a copy from the bookshop that stood around the corner from the back alley of the resteraunt where I would smoke on milk crates and hastily devour my staff meals as if I were imprisoned. Seeing the photos for the first time was revolution, I only knew of chefs that looked like lunch ladies in American highschool flicks but here was this man that looked like the front of a punk band, It was the start of an idolatry for me, one I still hold dearly. The epitome of cool.
August 17, 2024
"White Heat" is a timeless culinary classic that offers a raw and unfiltered glimpse into the world of high-end cooking. Marco Pierre White, one of the most influential chefs of his generation, brings together a collection of recipes, stunning photography, and personal anecdotes that capture the intensity and passion of the professional kitchen. The book is as much about the art of cooking as it is about the relentless pursuit of perfection, making it an inspiring read for aspiring chefs and food enthusiasts alike. It is a must-have for anyone serious about culinary arts.
February 20, 2019
The original coffee table book for foodies by the original enfant terrible chef. Features grainy B&W photos by Bob Carlos Clarke taken at Harveys, in Wandsworth in the nineties and feature his then-protege, a young Gordon Ramsey. It included recipes which are the earliest examples of the phenomena that became British nouvelle cuisine and made London briefly the centre of a food revolution which spread around the world.
March 6, 2024
I read his memoir and it was excellent. Chefs and comedians, both very damaged people. This is a reissue of the cookbook that he published before the memoir. The pictures are beautiful, but the stories I already knew about from his other book. While the recipes sound amazing, none of them are anything I would want to tackle in my kitchen. It is amazing the number of Michelin Star chefs that got their start in one of his kitchens.
December 31, 2021
Interesting? Idk, guy seemed like a bit of a dick, being mean to people isn't cool :/
June 25, 2023
read in one sitting
January 25, 2024
You can hear him speaking as you read it! The Master at work! A Classic!
June 17, 2010
firstly, i have to comment on how amazing and enigmatic marco pierre white is. very complex, brooding, and simultaneously it's all very simple because he never seems to hold anything back.
i found, almost amusingly, that the layout of this book was almost as pretty as the layout of the different dishes he makes. it's unique for sure, although i don't know if i'm exactly stuck on two full pages for 4-5 words. the photographs in the book are incredible. very crisp and clear for anything concerning the dishes accompanying the recipes and then dark and grainy, very muted photos of marco and the kitchen. it's a lovely contrast and i enjoyed it immensely.
the recipes are extremely detailed, although i have not yet tried to prepare any of the dishes, it seems as though it would be hard to go wrong with such clear instructions. [but if anyone can, it will probably be me:]
overall, i enjoyed the mix of art and food and the unusual-for-anyone-else-but-marco quotes. i recommend this to food fans and to people who are curious about marco but not really fine chefs themselves.
i found, almost amusingly, that the layout of this book was almost as pretty as the layout of the different dishes he makes. it's unique for sure, although i don't know if i'm exactly stuck on two full pages for 4-5 words. the photographs in the book are incredible. very crisp and clear for anything concerning the dishes accompanying the recipes and then dark and grainy, very muted photos of marco and the kitchen. it's a lovely contrast and i enjoyed it immensely.
the recipes are extremely detailed, although i have not yet tried to prepare any of the dishes, it seems as though it would be hard to go wrong with such clear instructions. [but if anyone can, it will probably be me:]
overall, i enjoyed the mix of art and food and the unusual-for-anyone-else-but-marco quotes. i recommend this to food fans and to people who are curious about marco but not really fine chefs themselves.
Want to read
August 30, 2016Favorite cookbook: (MC) White Heat by Marco Pierre White. “That’s the book for our generation. It hit the CIA bookstore and everything went crazy. I was also given this massive regional Italian cookbook, Le Ricette Regionali Italiane, as a gift when I left La Dogana in Tuscany. It’s in Italian. I use it for research as much as possible. My Italian is rusty, but I can read it.” (RT) “I have a bunch of old New York cookbooks that have helped me build the Torrisi 2.0 menu, like Albert Stocklis’s Splendid Fare. We have the Delmonico Cook Book, The Four Seasons Cookbook and classics like the Escoffier cookbook, Alain Ducasse’s Grand Livre de Cuisine and of course, White Heat.”
February 8, 2017
For any aspiring chef, home cook, or even those brave/silly enough to call themselves a foodie. Marco is so honest, gritty and inspiring. his view on food and the philosophies of this industry are just absolutely inspiring.
January 8, 2023
This book made me so mad. What if -- this is crazy, I know -- but WHAT IF the book that was so influential to a generation of great chefs, the book that put British cuisine on the map, the book that made so many young people feel like professional cooking was something that did not require you to be an old French dude -- WHAT IF that book had not been written by an abusive misogynistic asshole who thought screaming at and physically abusing your employees was great management, and that women are too emotional to be in the kitchen. What might have been?
+1 star for the photographs and, I suppose, the recipes, although 30 years on they're a bit dated.
+1 star for the photographs and, I suppose, the recipes, although 30 years on they're a bit dated.
January 12, 2010
What a nut,and I mean that in the best way.Some of England's best chefs like Gordon Ramsay trained under him.Great opinions,recipes and pics.He dropped out of cooking years ago,but there's always a rumour of a return.
Quote of the century when he turned in his Michelin stars(he was the youngest chef to ever get a star,much less three) "I don't need people who know less about food than me judging me"
Update,he opened a few places,more low key.
Favorite quote from this book,about burning your fingers.That's why you have them,to burn.Heard that more than a few times.
Quote of the century when he turned in his Michelin stars(he was the youngest chef to ever get a star,much less three) "I don't need people who know less about food than me judging me"
Update,he opened a few places,more low key.
Favorite quote from this book,about burning your fingers.That's why you have them,to burn.Heard that more than a few times.
July 22, 2016
The best part of this book was when he talked about this one final dessert recipe that's tucked away at the very end and just went "I hated this dish. It's vulgar and suburban, but we're commercial and everyone loved it so I kept it on the menu." With perfectly encapsulates how Marco simultaneously gave no fucks, and also every fuck.
Other than that, this is the book that made every famous chef in Britain today want to be a chef 20 years ago, and it made me a perfectionist and motivated in my own cooking.
Other than that, this is the book that made every famous chef in Britain today want to be a chef 20 years ago, and it made me a perfectionist and motivated in my own cooking.
July 24, 2015
The postmodern cookbook of haute cuisine. White's in-your-face ego alternates with a touching degree of honesty (unless that's a pose!) and good humor. This book is the document of an artist firing on all cylinders. The recipes are unfathomably intricate and indulgent (read: expensive to consume), but White's Puck-ish comments on each one make this cookbook into a gonzo trip through White's mind. The photos are some of the best ever taken of a chef in action. A fun quick read.
December 2, 2014
This book was given to me by one of my apprentices when he left the job, I have followed MPW ever since, a brilliant chef, lots of emotions and he works from the heart.
Good food is your heart and soul on a plate.
Great personality, I believe this was his first book, a classic in the modern chef era, a must have for inspiring chefs
Good food is your heart and soul on a plate.
Great personality, I believe this was his first book, a classic in the modern chef era, a must have for inspiring chefs
July 13, 2012
reading about who MPW is was hugely entertaining but watching him cook in his White Heat days is awe-inspiring. it's like watching a Monet painting materialize brushstroke by brushstroke before your eyes.
April 19, 2013
Genius! And to think this was written when MP Dub was in his twenties? Wise, talented beyond his years and constantly striving for perfection, White Heat certainly encapsulates the essence of Marco Pierre White - true madness.
June 3, 2015
I will admit that I did not know of Marco until Australia's Masterchef and now, we look forward to his visits every season.
This is everything and more; high class food, incredible stories, stunning photography and true honesty. Magical.
This is everything and more; high class food, incredible stories, stunning photography and true honesty. Magical.
Read
September 2, 2008Fantastic look at the foodie world from an insider's point of view!
October 8, 2009
Entertaining description of some amazing recipes.
March 31, 2012
Entertaining, but nothing very surprising. There are some good anecdotes.
November 7, 2012
Amazing!!!!
April 28, 2013
Amazing without any doubt whatsoever
The lobster and Leeks terrine has always completely blow me away!
The lobster and Leeks terrine has always completely blow me away!
Displaying 1 - 30 of 34 reviews