In 'White Heat 25', culinary mastermind Marco Pierre White takes readers on a riveting journey through his storied career and the fiery world of haute cuisine. With candid insights and unfiltered anecdotes, he reveals the passion and pressure that fuel his drive for culinary excellence. As he reflects on his rise to becoming the youngest chef to earn three Michelin stars, White explores the darker side of fame, ambition, and the sacrifices made in pursuit of perfection. Brimming with inspiration and raw honesty, this memoir is not just a cookbook but a compelling look at the heart of a chef. Prepare to be captivated by the life and legacy of a culinary legend.
By Marco Pierre White
Published: 2015
"Cooking is an art, but the kitchen is a battlefield. Every dish is a delicate balance between chaos and creativity."
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
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“Cooking is an art, but the kitchen is a battlefield. Every dish is a delicate balance between chaos and creativity.”
White Heat 25
By Marco Pierre White
Discover a world of knowledge through our extensive collection of book summaries.
Marco Pierre White is a renowned British chef, restaurateur, and author, famous for revolutionizing contemporary cuisine. Born in 1961 in Leeds, England, he became the youngest chef to be awarded three Michelin stars, solidifying his reputation as a culinary pioneer. White's notable works include 'White Heat', an iconic cookbook that combines culinary insight with stunning photography, and 'The Devil in the Kitchen', a memoir that unveils the intense world of professional cooking. His writing style is characterized by its practicality and intensity, reflecting his no-nonsense approach to cooking and life in the kitchen.
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