Marco Pierre White's White Heat 25 Cookbook: A Collection of Classic Recipes from the Iconic Celebrity Chef.

Rodny: I loved everything about it.

United States on Aug 18, 2023

Song: I am a professional cook, and my Chef recommended this book to me. Amazing content/recipes; it's a bit pricy but I see myself referencing it a lot in the future when I need ideas/inspiration, worth buying it!

Canada on Apr 21, 2023

Glenn Judd: Great story of world famous chef...recipes also in book...excellant

Canada on Apr 18, 2023

Monica: I only just discovered Marco Pierre White, he is a very fascinating character. I already read his autobiography ”Devil in the Kitchen” and watched clips of his 1980s TV docuseries “Marco” so by doing that I felt like I ruined the experience of this book. Most photos I had already seen online and the writing inside for the most part were practically copied and pasted into his autobiography. I would recommend anyone curious about MPW or that era of gastronomy to get this book first.

I wish there was a higher quality collectors edition of this book. The quality is on par with the cost so it looks and feels a little lower quality. The interior is also very much of it’s time. There is large quotes throughout I think in either “Ariel” or “Tahoma” font so it looks a bit amateur, like something a modern high school student would put together. It is what it is. Theres also a bunch of nice photos of Marco I had never seen before but they're tiny! Lol. I would make many improvements BUT that is beyond the point. This book is a time capsule of a special moment in time. I would recommend overall.

Canada on Apr 08, 2023

francine moffet: J'aime ce chef

Canada on Feb 21, 2023

Mike With Too Many Toys: They could have cut the book in half by leaving out the chef porn section and fawning reviews. But there reviews did help me understand the awe that he's held in.

The recipes helped me understand how much more there is to Marco than what you see in his Knorr YouTubes or Gordon Ramsey's recipes (Ramsey was his protege).

These recipes are art. They are eye opening. Other than his basic instructions for sauces just sourcing the ingredients for dinner of these would be a real challenge. Got woodcock? Got woodcock with the head and beak still attached so you can serve woodcock brains!?

I may not ever attempt anything besides the basics or his simplest recipes in this book but I certainly have a better understanding of what separates a cook from a chef!

United States on Jun 02, 2021

devon: Great book. One of the first cook book I got to look at, and it’s much more than just a cookbook. Love the story how one of the cooks complains that it’s too hot in the kitchen. Great photos. One of my favourite for sure, happy I finally bought a copy .

Canada on Jan 19, 2021

S. P. McCarbe: This book is dated, sure. It is, after all, older than I am. But as Marco himself says in the first few pages, one does not purchase a book like this merely to learn how to cook. The Miss-en-Place for most of these recipes is simply ungodly for most plebeian home cooks. The skills required here, the understanding of Classic French technique. If you don’t have it and don’t want it, then this book is simply not going to be worth your time. And if you do want it? Well, this is an important cookbook to be sure, and is certainly worthy of your time and effort. But maybe not yet. Better to start with something a little more Bourdain. Or Pepín. Or Julia Child. And I’m not speaking down to potential seekers. Until you’ve had a raving mad chef tell you to “burn your g-d d-mned fingers. That’s why He gave them to you!” Until you’ve barked “Yes, Chef!” and burnt your fingers without shedding a tear or slowing down at all, this book will not give you a damn thing.

Frankly, this book is rather like an immolation. And if you don’t get it, you don’t want it. Trust me.

United States on Aug 23, 2020

Potrero Hill: Enjoyable and interesting read. Great gift.

United States on Jun 13, 2020

Craig Heck: MPW is amazing. A true master. Recipes are fairly complex but manageable. Doing the simple things well makes the harder things simpler. Love the pictures and stories as well. A must have for any cook/chef that has any level of passion for food.

United States on Mar 19, 2017