White Heat 25
- Downloads：3082
- Type：Epub+TxT+PDF+Mobi
- Create Date：2022-06-03 04:55:28
- Update Date：2025-09-06
- Status：finish
- Author：Marco Pierre White
- ISBN：1784720003
- Environment：PC/Android/iPhone/iPad/Kindle
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Summary
A 25th anniversary edition of the collection of classic recipes from the 'enfant terrible' of the
UK restaurant scene， featuring striking photographs of his kitchen and his cooking。
Once in a blue moon a book is published that changes irrevocably the face of things。 White
Heat is one such book。 Since it w as 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。
Marco Pierre White， the original 'enfant terrible'， 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 multimillionaire entrepreneur。
White Heat has combined sales of over 75，000 copies since first publication in 1990
This immensely influential cookbook is regarded by many chefs and foodies as one of the greatest cookbooks of all time
Features 73 recipes and reportage from behind the scenes in Marco's kitchen， illustrated with iconic photographs by Bob Carlos Clarke
'White Heat is an edifying read 。。。 a book that breaks new ground。' - Time Out
'Wonderfully illustrated with photographs by Bob Carlos Clarke。。。this will sit equally well
on your coffee table or kitchen worktop。' - GQ
'Amazingly religious experience' - Anthony Bourdain
'White Heat is as unlike any previously published cook book as Marco is unlike any run of-the-mill chef。' - Sunday Telegraph
UK restaurant scene， featuring striking photographs of his kitchen and his cooking。
Once in a blue moon a book is published that changes irrevocably the face of things。 White
Heat is one such book。 Since it w as 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。
Marco Pierre White， the original 'enfant terrible'， 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 multimillionaire entrepreneur。
White Heat has combined sales of over 75，000 copies since first publication in 1990
This immensely influential cookbook is regarded by many chefs and foodies as one of the greatest cookbooks of all time
Features 73 recipes and reportage from behind the scenes in Marco's kitchen， illustrated with iconic photographs by Bob Carlos Clarke
'White Heat is an edifying read 。。。 a book that breaks new ground。' - Time Out
'Wonderfully illustrated with photographs by Bob Carlos Clarke。。。this will sit equally well
on your coffee table or kitchen worktop。' - GQ
'Amazingly religious experience' - Anthony Bourdain
'White Heat is as unlike any previously published cook book as Marco is unlike any run of-the-mill chef。' - Sunday Telegraph
Reviews
Melville
，
This immensely influential cookbook is regarded by many chefs and foodies as one of the greatest cookbooks of all timeFeatures 73 recipes and reportage from behind the scenes in Marco's kitchen， illustrated with iconic photographs by Bob Carlos Clarke This immensely influential cookbook is regarded by many chefs and foodies as one of the greatest cookbooks of all timeFeatures 73 recipes and reportage from behind the scenes in Marco's kitchen， illustrated with iconic photographs by Bob Carlos Clarke 。。。more
Max Darling
，
Tagliatelle of oysters。 Terrine of leeks and langoustines。 Sweetbreads with truffles。
Dan Shaw
，
These dishes look so amazing， it felt a lot like reading through Julia Childs cook book， I almost felt as though his personality came through…。 Some of the pictures are a bit funny， and the food looks comfort & helpful & absolutely stunning。 Can’t wait to try a few recipes myself！
Sarah
，
Marco Pierre White is obsessive， intense and a genius in the kitchen。 This book tries to illustrate that through its unusual layout， edgy photographs and carefully selected quotations。 In fact， and rather unusually， the recipes are the lesser part of the book。 I loved to read the foreword by Albert Roux who happens to be one of my favourite chefs。
James
，
"At the restaurant， we roast it with its intestines to give it more flavor， then take its breast off and split the head， so the customer can eat the brains。 It's a man's dish。 You can't tart around with woodcock。"There are some extraordinary passages in George Orwell's memoir， Down and Out in Paris and London， detailing his experiences working in restaurant kitchens。 I read it in the nineties， when I was myself working as a line cook and trying to learn to be a chef。 The passages are extraordina "At the restaurant， we roast it with its intestines to give it more flavor， then take its breast off and split the head， so the customer can eat the brains。 It's a man's dish。 You can't tart around with woodcock。"There are some extraordinary passages in George Orwell's memoir， Down and Out in Paris and London， detailing his experiences working in restaurant kitchens。 I read it in the nineties， when I was myself working as a line cook and trying to learn to be a chef。 The passages are extraordinary to me because they were written in the twenties and they describe an industry that had hardly changed in the decades that had intervened when I read it。 The heat， the noise， the stress， the hostility between cooks and servers - I felt like I was reading a description of the kitchens where I'd worked。 Orwell was a dishwasher and he describes one of his fellow plongeurs at length， a man who liked to describe himself as a "debrouillard，" which word the dictionary defines as "resourceful" or "adaptable，" but which Orwell says conveyed， at least as his comrade used it， a quality of toughness almost military in its disciplined unflappability。 A debrouillard， as this fellow conceived it， could stand fast against any assault that circumstances could mount。 Of course， Orwell goes on to point out， a little cruelly， that the plongeur needed this hypermasculine metaphor about his work because he was， in Orwell's scornful phrase， "a glorified charwoman。"My decade in commercial kitchens was profoundly informed by a similar gender politics， specifically the dick-swinging bluster of skilled if dissolute blowhards trying to assuage their anxiety about performing what has traditionally been women's work。 "You gotta stick and move！" a chef used to scream at me， as though I were trying to master boxing combinations and not grilling fish。 Obviously， as any Gormenghast fan can attest， the chef as psychotic martinet is a trope that long preceded nineties foodie culture。 Marco Pierre White， though， is responsible for the specific nineties， rockin' reprobate style of psychotic martinet that I enjoyed/suffered under during my time on the hot line。When I bought my copy of White Heat， I elected to get the twenty-fifth anniversary edition rather than the original， which was also available。 When it arrived， I regretted my choice because this enormous coffee table book was way too big and too nice to really refer to when cooking。 Totally a show cookbook， which kinda hurt my pride。 I'm glad I got the "25" now， though， because one of the truly great things about this book was the series of black and white kitchen action photos by Bob Carlos Clarke， a chance acquaintance who took on this project on a whim。 The photos， consciously modeled on the Vietnam combat photography of Don McCullin， are fantastic - super-evocative of the buzz of a commercial kitchen during service - and the revised edition includes previously unpublished images。 They gave me anxiety just looking at them。 There is even a photo， which totally won my heart， of White scrubbing the grease from his ventilator hood， which is a really fucking awful job。 It was the single most unromantic， demystifying image they could have included and， for me， it was a rhetorical knock-out punch。 This guy is the real deal。The recipes are the real deal， too。 The "25" edition includes testimonials from all the bad-boy foodie darlings like Bourdain and David Chang， and they all rhapsodize about how as line cooks they excitedly passed this book around。 White Heat may have been marketed to home cooks， but the recipes are written for real cooks -replete with quenelles and turned vegetables and cartouches for simmering sauces and straining through a chinois （do they even use that tool with the slightly racist name， still？）。 The instructions are precise - fussy， even - and unforgiving。 Chef White ain't havin' your shoe moves。 And the photos of the final dishes are nothing short of lapidary。I really dug White Heat， but I had to savor it in small servings。 It's kinky food porn - all about the discipline - and the "25' version Is like one of those deluxe， Taschen coffee-table dirty books。 。。。more
Ioannis Kremitsas
，
I loved it - and I do not even particularly like cooking！
Stephanie
，
Wow。 This guy。 Wow。。。。。P。S。 If I could have rated it 3。99 stars， I would have。It was groundbreaking and paradigm-shifting in its day， but I know I have a habit of over-rating books， so I simply could not give it a 4 or 5。
Timothy
，
Mr White is as elegant and graceful with his views and words as he is with his flavors and recipes。 A true master of his art describes his career， mentors and dishes with humility， humor and brutal truth。 Excellent photography accompanies Marco's recipes and wisdom: of the dishes themselves， Marco at work in his prime and some often bizarre "glamour" shots including Marco shirtless with a shark draped over him？？ Thank him or blame him for the celebrity culture attached to chefs and the increasin Mr White is as elegant and graceful with his views and words as he is with his flavors and recipes。 A true master of his art describes his career， mentors and dishes with humility， humor and brutal truth。 Excellent photography accompanies Marco's recipes and wisdom: of the dishes themselves， Marco at work in his prime and some often bizarre "glamour" shots including Marco shirtless with a shark draped over him？？ Thank him or blame him for the celebrity culture attached to chefs and the increasingly ludicrous glut of TV cookery mania， this book should be seen as a bible to anyone considering working in a professional kitchen or any at-home dabblers in gastronomy。 。。。more
Chef Jasjit
，
Its an inspiration for young guys and girls who are serious about cooking。 Amazing book to read and especially about a great chef how worked hard and reached to a great level and retiring from the kitchen and giving up his Michael stars who would do that。 Salute to Chef Marco Pierre White。 If you want to cook Michelin stars？ Forget it。 Save money。 Go buy a Sauce pan。 Only read this book if you want inspiration， ideas and bit of Marco - Marco Pierre White
Reference
google book https://www.google.com/search?tbm=bks&q=White Heat 25
hathitrust digital library https://babel.hathitrust.org/cgi/ls?q1=White Heat 25&field1=ocr&a=srchls&ft=ft&lmt=ft
The British Library https://bll01.primo.exlibrisgroup.com/discovery/search?query=any,contains,White Heat 25&tab=LibraryCatalog&search_scope=Not_BL_Suppress&vid=44BL_INST:BLL01&lang=en&offset=0