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This immensely influential cookbook is regarded by many chefs and foodies as one of the greatest cookbooks of all time a b Rose, Hilary (6 May 2005). "Marco Pierre White Breaks the Mould". The Times. News International Trading Limited. p.5.
Quote of the century when he turned in his Michelin stars(he was the youngest chef to ever get a star,much less three) "I don't need people who know less about food than me judging me" I will admit that I did not know of Marco until Australia's Masterchef and now, we look forward to his visits every season. the recipes are extremely detailed, although i have not yet tried to prepare any of the dishes, it seems as though it would be hard to go wrong with such clear instructions. [but if anyone can, it will probably be me:]John Lanchester, for The Observer magazine supplement Life in 2003, described the book as "gastroporn". [10] Sue Gaisford, reviewing the book for The Independent, described it as a "Marco Pierre White fanzine-with-recipes" and an "ego-trip". [11] In 2005 food critic Jay Rayner called White Heat "possibly the most influential recipe book of the last 20 years". [1] Legacy [ edit ] MPW is a flawed man and clearly difficult to live with or be around. However, one cannot doubt his skill or dedication to his craft, and White Heat conveys this with stark clarity.
Initially published in 1990, White Heat was part autobiography of chef Marco Pierre White and part cookbook, [2] which portrays White's "bad boy" chef image. [3] White was introduced by actress Lowri-Ann Richards to her friend Bob Carlos Clarke. Clarke photographed White for a Levi jeans advert and went on to create the images for White Heat. [ citation needed] Speaking following Clarke's death in 2006, Marco Pierre White said, "He was like my prop. Without Bob there would never have been White Heat." [4]
Whitworth, Melissa (3 June 2010). "Anthony Bourdain, chef and best-selling writer". The Daily Telegraph . Retrieved 11 February 2012. Some of the recipes and the way they're assembled feel quite dated 30 years after this book's original publication, and it's interesting that there's not a single vegetarian dish (except for the desserts).
Marco Pierre White is obsessive, intense and a genius in the kitchen. This book tries to illustrate that through its unusual layout, edgy photographs and carefully selected quotations. In fact, and rather unusually, the recipes are the lesser part of the book.
Lanchester, John (3 October 1993). "Dear Marco The Restaurant". The Observer Life. Guardian Newspapers Limited. White Heat is as unlike any previously published cook book as Marco is unlike any run-of-the-mill chef.' Wonderfully illustrated with photographs by Bob Carlos Clarke...this will sit equally well on your coffee table or kitchen worktop.'
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