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This portfolio combines recipes and dramatic photography with White's outrageous opinions and observations on the dishes he creates. It seeks to capture the magic and emotions of this exceptional character in the drama of his own kitchen.
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By R. Quinn (Utica, NY)
White Heat is an awsome look into the mind of a madman, Marco Pierre White. This book highlights Marco and his foods which are out of this world. This is highly recommended to any person who is remotely interested in cooking.
By justputthatanywherepal (Midland City)
This is a beautiful cookbooks that is a must have for anyone who loves food and appreciates the vision of great chefs. If you are looking for a cookbook that you can follow some simple recipes; look elsewhere. This is an idea cookbook.
By Libros D
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.
By Jussi Seppala (Helsinki, Finland)
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.
By J. Adam Bolster (Tampa, FL)
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.
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