White Heat 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
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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 0442305605
  • ISBN 13 9780442305604
  • Published Oct 01 1990
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Van Nostrand Reinhold
  • Imprint Van Nostrand Reinhold Company

Publishers Text

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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