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    White Heat (Paperback) By (author) Marco Pierre White, Photographs by Bob Carlos Clarke


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    DescriptionOnce in a blue moon a book is published that changes irrevocably 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.

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  • Full bibliographic data for White Heat

    White Heat
    Authors and contributors
    By (author) Marco Pierre White, Photographs by Bob Carlos Clarke
    Physical properties
    Format: Paperback
    Number of pages: 128
    Width: 245 mm
    Height: 310 mm
    ISBN 13: 9781845334109
    ISBN 10: 1845334108

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.5
    BIC subject category V2: WBB
    BISAC V2.8: CKB000000
    Thema V1.0: WBB
    Illustrations note
    c. 30 black and white and 35 full colour photographs
    Octopus Publishing Group
    Imprint name
    Publication date
    13 September 2007
    Publication City/Country
    Author Information
    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. His growing empire of restaurants includes L'Escargot, the Mirabelle, Luciano, and the Frankie's chain. He is opening Marcos in September.
    Review quote
    '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
    Table of contents
    Foreword Introduction The Heat of the Kitchen The Food of the Gods: Recipes for: First courses Fish dishes Meat dishes Puddings Basics Index of Recipes and Acknowledgements