Marco Pierre White

A 25th anniversary edition of the collection of classic recipes from the 'enfant terrible' of theUK restaurant scene, featuring striking photographs of his kitchen and his cooking.Once in a blue moon a book is published that changes irrevocably the face of things. WhiteHeat is one such book. Since it w as originally produced in 1990, it has gone on to becomeone of the most enduring classic cook books of our time. With its unique blend of outspokenopinion, recipes, and dramatic photographs, White Heat captures the magic and spirit ofMarco Pierre White in the heat of his kitchen.Marco Pierre White, the original 'enfant terrible', has earned his place in British culinaryhistory as much for his strong temperament as for his unique talent as a chef. Theyoungest chef ever to earn three Michelin stars, he has become not only a star chef ofinternational renown and food icon of our time, but also a multimillionaire entrepreneur.'White Heat is an edifying read ... a book that breaks new ground.' - Time Out'Wonderfully illustrated with photographs by Bob Carlos Clarke...this will sit equally wellon your coffee table or kitchen worktop.' - GQ'Amazingly religious experience' - Anthony Bourdain'White Heat is as unlike any previously published cook book as Marco is unlike any run of-the-mill chef.' - Sunday Telegraph

What do Mario Batali and Gordon Ramsay have in common? They survived tours of duty in the kitchen of Marco Pierre White. In the UK, White's brilliant cooking and high-wattage antics have made him a the first British chef (and the youngest chef anywhere) to win three Michelin stars, a chain-smoking, pot-throwing, multiply married culinary genius whose fierce devotion to food and restaurants has been the only constant in a life of tabloid-ready turmoil. In The Devil in the Kitchen , he tells the story of his life in food, spanning his apprenticeship with Albert and Michel Roux, his wild years in the bacchanal of 1980s Chelsea, his ferocious pursuit of the highest Michelin rating, and his "retirement career" as a hugely successful restaurateur. With cameos from the likes of Michael Caine, Madonna, and Damien Hirst, The Devil in the Kitchen leaves no dish unserved, relating the backroom antics, the blood feuds, and the passion for great food that have driven London's greatest restaurants for decades.

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

Without question, the original rock-star chef is Marco Pierre White. Anyone with even a passing interest in the food world knows White is a legend. The first British chef (and the youngest chef anywhere) to win three Michelin stars - and the only chef ever to give them all back - is a chain-smoking, pot-throwing multiply married culinary genius whose fierce devotion to food and restaurants has been the only constant in a life of tabloid-ready turmoil.In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles. With candid honesty and wicked humor, he gives us insight into what it takes to become a great chef, what it's like to run a three-star kitchen, and why sometimes you really do need to throw a cheese plate at the wall.

Fantastic traditional home-cooking recipes to tie in with Marco Pierre White's prime-time ITV seriesFantastic traditional home-cooking recipes to tie in with Marco Pierre White's prime-time ITV seriesFrom 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 inspires this wonderful book.In this fascinating but accessible book from one of the world's greatest chefs, Marco Pierre White shows how to find and catch the best food, from mushrooms to salmon, and then what to do with those ingredients to make truly stunning food without spending hours preparing it. Throughout, there are inspirational tips on how to get the best results, beautiful photographs of the recipes and a real insight into the natural goodness of food brought in from the wild. Accompanying the series on ITV, this is sure to be one of the most popular cookery books of the year.

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Wild Food from Land and Sea contains over eighty main recipes, plus sauces, vegetables and garnishes, many of which can be made in advance. There are recipes for starters, fish dishes, meat dishes, puddings, pasta, risottos and pastries. This book reveals that behind the hype, there is a professional, dedicated chef of astonishing talent. His mastery is based on the solid foundations of French classical cuisine, but it is informed by a modern feeling for the importance of the highest quality and freshness, by a receptivity to influences from around the world, by exquisite simplicity and profund originality. Above all, the book aims to make accessible the secrets of his success to all amateur cooks, and is full of brilliant tips based on his incomparable feeling for the potential in natural foods from land and see.Marco's innumerable tips on adapting recipes to suit your ingredients ensure that even amateurs will be able to serve delicious food with style and entertain with confidence.

Marco made a three-star chef makes it simple

In this spectacular cookbook, Marco Pierre White presents more than a hundred recipes from his acclaimed London restaurant, The Canteen. Oysters with Champagne Sabayon, Escalope of Sea Bass with a Soft Parsley Crust, Confit of Tuna with Balsamic Dressing, Roast Saddle of Lamb with Juniper Jus, and Vacherin of Red Fruits are just a few of the dazzling but accessible dishes from the master chef.

Known for his ability to make both headlines and scrumptious, innovative international cuisine, renegade chef Marco Pierre White serves up a range of delicious recipes in this mouthwatering collection. The dishes offered range from Partridge Pie with Creamy Wild Mushroom Sauce to Melting Chocolate Soufflé with Vanilla Cream, and all are illustrated with step-by-step photographs. A range of shortcuts, masterful tips, and tricks of the trade are also included to provide at-home chefs a taste of what it's like to cook in the company of a culinary genius.

Marco Pierre White, the youngest chef ever to win three Michelin stars, presents the dishes that have made his Mirabelle London¹s most sensational new restaurant. A beautiful cookbook, featuring 60 recipes and 60 full-page color photos.

Long before Gordon Ramsay and Antony Bourdain, there was Marco Pierre 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 paces on this exciting and enduringly popular television show, moving into its third series. The colourful chef, as famous for his ability to make headlines as for making headturning dishes, serves up 100 delicious recipes in this mouthwatering cookery book. Alongside the wonderful recipes - ranging from partridge pie with creamy wild mushroom sauce to melting chocolate souffle with vanilla cream - come shortcuts, masterful tips and tricks of the trade. Marco Pierre White is a natural for television and this fully illustrated book allows his talents to shine. Use this book at home and you'll have a taste of what it's like to cook in the company of a culinary genius.

Marco Pierre White Collection 2 Books Bundle includes titles in this collection :- White Heat 25: 25th anniversary edition, Devil in the kitchen [Paperback]. White Heat 25: 25th anniversary edition Once in a blue moon a book is published that changes irrevocably 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 cookbooks of our time. With its unique blend of outspoken opinion, recipes and dramatic photographs by the late legendary photographer Bob Carlos Clarke, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen. This 25th anniversary edition features brand new material, including photographs from the late Bob Carlos Clarke and contributions from James Steen, Lindsey Carlos Clarke and a host of high-profile Jason Atherton, Sat Bains, Mario Batali, Raymond Blanc, Anthony Bourdain, Adam Byatt, David Chang, Phil Howard, Tom Kerridge, Paul Kitching, Pierre Koffmann, Gordon Ramsay and Jock Zonfrillo. Devil in the kitchen When Marco Pierre White's mother died 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. White went on to learn from some of the best chefs in the country, such as Albert Roux, Raymond Blanc and Pierre Koffmann. He survived the intense pressure of hundred-hour weeks in the heat of the kitchen, developed his own style, and then struck out on his own. At Harveys in Wandsworth, which he opened in 1987, he developed a reputation as a stunning cook and a rock 'n' roll sex god of the kitchen. But he was also a man who might throw you out of his restaurant, and his temper was legendary, as younger chefs such as Gordon Ramsay and Heston Blumenthal would find out when they worked for him.

Godfather of British cuisine, Marco Pierre White, has released a new cookbook, Essentially Marco, furnishing 'home cooks' with ideas and inspiration, rather than demanding culinary techniques. Recently launched in the UAE, White's book takes a step back from the haute cuisine that saw him make a name for himself, and draws on generous food made for sharing around the dining table. In this essential cookbook, Marco Pierre White removes all the complications of cooking to deliver clear-cut, fuss-free recipes for comfort food favourites and restaurant classics. Sharing his unique know-how, culinary wisdom and heaps of cooking tricks and tips, Marco serves a feast of easy-to-make dishes, stripping away the time-consuming elements of professional cooking. With stunning food photography by Chris Terry, Essentially Marco is divided into four sections: starters, fish, meat and puddings. There are recipes for every palate and occasion, whether it’s the celebratory roast, the family meal on a summer’s day, a romantic supper for two, or a hearty, warming dish for a wintry night.

Please Note That The Following Individual Books As Per Original ISBN and Cover Image In this Listing shall be Dispatched Titles In This White Heat 25 [Hardcover] Devil in the kitchen [Paperback] MARCO MADE EASY [Hardcover] White Heat 25[Hardcover], Devil in the kitchen, MARCO MADE EASY[Hardcover] 3 Books Collection White Heat 25: 25th anniversary Once in a blue moon a book is published that changes irrevocably 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 cookbooks of our time. With its unique blend of outspoken opinion. Devil in the When Marco Pierre White's mother died 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. White went on to learn from some of the best chefs in the country, such as Albert Roux, Raymond Blanc and Pierre Koffmann. MARCO MADE This book is all about creating beautiful and delicious food...without stress and without fuss. Marco Pierre White serves up more than 100 recipes and shows the home cook how to get big flavours from store-cupboard ingredients. The book has sections for starters, shellfish, fish, meat, poultry, desserts, and Marco uses bottles, jars and packets to make divine sauces, syrups and dressings.9781845339906/9780752881614...