White Heat 25: 25th Anniversary Edition by Marco Pierre White

  • Ravioli of lobster with a beurre soy sauce (page 56)

    from White Heat White Heat by Marco Pierre White

    • Categories: Sauces for fish; Pasta, filled; Appetizers / starters; Main course; Italian
    • Ingredients: whole lobsters; fresh ginger; ground cayenne pepper; salmon; all-purpose flour; eggs; sherry vinegar; soy sauce; scallops; leeks
    show

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Notes about Recipes in this book

  • Lemon tart

    • volition on July 14, 2013

      Chill the baking steel and use when rolling dough to keep pastry cool

  • Assiette of chocolate

    • Shelmar on February 01, 2021

      Overwhelming for Drom John, with just too much to do, washing and rewashing dishes. Each piece is quite doable, basic and probably tasty. Each piece could be made days before except the soufflé. Shelmar thought the soufflé and the white chocolate sorbet were best, followed by the chocolate mousse. Drom John thought the white chocolate sorbet was the best.

  • Stock syrup

    • Shelmar on February 01, 2021

      Ingredient for Assiette of chocolate.

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  • ISBN 10 1784720003
  • ISBN 13 9781784720001
  • Published Apr 07 2015
  • Format Hardcover
  • Page Count 192
  • Language English
  • Edition 25th Anniversary edition
  • Countries United Kingdom
  • Publisher Mitchell Beazley

Publishers Text

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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