Books by chefs are often of limited practical value in the home kitchen. Quite simply, neither their methods, available ingredients, nor dishes translate well to the home environment without considerable modification - a task best left to those with the time and expertise to do it reliably - see, for example, Rory O'Connell's remarkable "Master it". White Heat 25 - credited to Marco, but as much about him as by him - is a glorious addition to anybody's cookbook collection. One of the most influential chefs from the UK, Marco is also one of the most interesting from a food and personal point of view - both aspects covered admirably here. There are a lot of photographs in this book, black and white in the new bits - the autobiographical Introduction and the Epilogue; and colour in the recipes from the original White Heat. To say the autobiography is told largely with a mixture of quotes and very well-chosen photographs is not a great exaggeration and it works. And the quotes are not the usual ludicrous cheffy platitudes about 'respecting' your mashed potato. When a gifted chef says "At the end of the day, it's just food, isn't it? Just food", foodies beware - he's looking at you!
The recipe section is beautiful to look at, and a delight to read. I suppose some people will make these things at home, straight from the book - it will be possible but a lot of work for varying reward. The joy of these recipes, for me, is in the reading, the appreciation of their creation, and the ideas on flavours, textures, and presentation that they contain. Each of the main recipes has a fine colour picture and a couple of comments - some of which are very funny - others just little lessons or asides, which you can take or leave - generally entertaining rather than useful. The last part of the recipe section is Basics - no pictures. These recipes and instructions are useful to everyone, even if you think you know them.
The final section of the book Epilogue is completely new and consists of many more black and white photographs and comments from a Who's Who of chefs with reason to value either being directly involved with Marco or heavily influenced by the original edition of White Heat - instructive and entertaining.
The only thing I dislike about this book is that it won't fit in any of my bookshelves - it is very high - to allow maximum size for the photographs. It is clearly designed as a book to be read rather than used in the kitchen - or simply a very impressive coffee table item. I don't care about the intention. It will work its way into my kitchen time and again - if only as a useful reference when I'm trying to do something new myself. Enjoy!
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- The World of All Creatures Great & Small: Welcome to Skeldale HouseAll Creatures Great and SmallHardcover
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From the Publisher
Meet Marco Pierre White
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 restaurants include: L'Escargot, the Mirabelle, Luciano, Marcos and the Frankie's chain.
About the author
A masterpiece from the late, great Bob Carlos Clark
During Bob Carlos Clarke's lifetime he created a body of work that is both controversial and inspiring. White Heat shows chef par excellence Marco Pierre White at his gritty best in his kitchen. To capture MPW at work in his kitchen Bob Carlos Clarke had no choice but to photograph with low ambient light levels and fast film pushed to the limits creating a series of evocative black & white images some are split toned or lith printed. By contrast the finished dishes are lit with the skill of an accomplished food photographer although Bob was more known for his erotic images. A highly recommended read for fans of documentary and food photography with a foreword by Michele H. Roux.
Top reviews from United Kingdom
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- Reviewed in the United Kingdom on 30 May 2016
- Reviewed in the United Kingdom on 2 February 2015
- Reviewed in the United Kingdom on 6 November 2023
During Bob Carlos Clarke's lifetime he created a body of work that is both controversial and inspiring. White Heat shows chef par excellence Marco Pierre White at his gritty best in his kitchen. To capture MPW at work in his kitchen Bob Carlos Clarke had no choice but to photograph with low ambient light levels and fast film pushed to the limits creating a series of evocative black & white images some are split toned or lith printed.
A masterpiece from the late, great Bob Carlos Clark
Reviewed in the United Kingdom on 6 November 2023
By contrast the finished dishes are lit with the skill of an accomplished food photographer although Bob was more known for his erotic images.
A highly recommended read for fans of documentary and food photography with a foreword by Michele H. Roux.
Images in this review
- Reviewed in the United Kingdom on 19 October 2015
Top reviews from other countries
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Ana SantosReviewed in Spain on 27 December 2022
Uma edição muito especial e de muita qualidade
- Tony LyonsReviewed in Australia on 3 June 2024
The Gifted Chef
I have always followed MPW and I love his notion of take it or leave itTony LyonsThe Gifted Chef
Reviewed in Australia on 3 June 2024
The choice is yours
Never will I ever be able to emulate his brilliance and accomplishments
But I will as many others do endeavour to take inspiration from his work
Images in this review
- JasjitReviewed in India on 29 September 2015
Goods and recommend book for young cooks
