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 1845334582
  • ISBN 13 9781845334581
  • Published May 01 2009
  • Format Paperback
  • Page Count 126
  • Language English
  • Countries United States
  • Publisher Mitchell Beazley
  • Imprint Mitchell Beazley

Publishers Text

Once in a blue moon a book is published that irrevocably changes 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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