Originally produced in 1990, this work has become one of the most enduring classic cookbooks. With its unique blend of outspoken opinion, recipes, and dramatic photographs, "White Heat" captures the magic and spirit of White in the heat of his kitchen.
The first--and youngest--British chef to win three Michelin stars reveals the story of his life in food, relating the backroom antics, the blood feuds, and the passion for culinary excellence that have driven London's greatest restaurants for decades.
Long before Gordon Ramsay and Antony Bourdain, there was Marco Pierre White: the first and the greatest enfant terrible of the cookery world. His book, "White Heat", caused a sensation on publication in 1990. Now, Marco puts his chef's whites back on and returns to the kitchen for the first time in years as he puts the celebrities through their ...
An illustrated collection of personal portraits of some the most celebrated chefs in the country. Each chef has submitted his or her favourite recipes and these are accompanied by interviews in which they talk about their life and work. Names such as Gordon Ramsey, Raymond Blanc, Michel Roux, Anton Mosimann, Rose Gray and Ruth Rogers have all made ...
A sumptuous collection of mouth-watering recipes, heart-warming anecdotes and vibrant photography that bring the warmth of Italy to your kitchen table. Blending the character of Frankie Dettori's family's traditional Italian home cooking and the sophistication of Marco Pierre White's world-famous kitchens, this is a feast for all the senses. Good ...
From Venison Pie, made from deer shot by Marco himself, through to Croustade of Quails Egg Maintenon; from Yew Tree Fish and Chips to Souffle of Raspberries, the food at Marco Pierre White's Berkshire pub, the Yew Tree, blends traditional pub fare with the very best of modern English cooking. The approach that has been so successful there ...
Perhaps the most famous chef in Britain, Marco Pierre White presents in this book the recipes on which the Mirabelle's astounding success is based. The recipes range from simple starters through elegant fish and meat courses to irresistible puddings. He provides technical expertise and tips on basic ingredients, preparation and presentation.
With the help of his friend and partner, Michael Caine, White sets out to show how easy it is to cook really delicious food for every day. He gives over 100 recipes for everything from scrambled eggs to creme brulee, including detailed instructions for poached salmon, leg of lamb and other staples.
When Marco Pierre White's mother died of a brain haemorrhage when he was just six years old, it transformed his life. Soon, his father was urging him to earn his own keep and by sixteen he was working in his first restaurant. He would then go on to learn from some of the best chefs in the country, such as Albert Roux, Raymond Blanc and Pierre ...
Marco Pierre White has risen to be a firm figure in the world of "haute cuisine". Since he opened "Harvey's" restaurant in south-west London in 1987, he has become the most talked-about cook in Britain, the youngest man ever to win the coveted third Michelin "rosette", and almost equally renowned for the upheavals in his private life. In 1992, he ...
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