by Marco Pierre White (Text and recipes) and Bob Carlos Clarke (Photographs)
Pyramid Books. 1990. First edition. Hardcover. 250×315 mm. 128 pp. ISBN: 1855100312. Condition: Good. Missing dust jacket. Some light wears around corners and edges. Nice inlay.
White Heat is a cookbook by chef Marco Pierre White. It features black-and-white photographs by Bob Carlos Clarke. It is partially autobiographical and considered the chef’s first memoir. The book is cited today as having influenced the careers of several Michelin-starred and celebrity chefs and was described by one critic as “possibly the most influential recipe book of the last 20 years.”
Initially published in 1990, White Heat was an autobiography of chef Marco Pierre White and part cookbook which portrays White’s “bad boy” chef image. Actress Lowri-Ann Richards introduced White to her friend Bob Carlos Clarke. Clarke photographed White for a Levi jeans advert and went on to create the images for White Heat. Following Clarke’s death in 2006, Marco Pierre White said, “He was like my prop. Without Bob, there would never have been White Heat.”
Food Photography by Michael Boys
Design: Clive Hayball and David Rowley of The Image
Editors: Kay Avila, Andrew Jefford
Recipe editor and tester: Lewis Esson
About the Author:
Marco Pierre White (b. 1961) is a British chef, restaurateur, and television personality. He has been dubbed “the first celebrity chef” and the enfant terrible of the UK restaurant scene. In January 1995, aged 33, White became the first British chef to be awarded three Michelin stars. He has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay, and Curtis Stone.
“This cookbook is a great read for those looking to explore cooking techniques of classic french cuisine that were popular in the early 90s. In the book, you will find the recipes used in Marco’s five-part mini-series, which aired in the spring of 1990, called “Marco Cooks For…” featuring chefs like Nico Ladenis and Albert Roux.
This is the only cookbook I genuinely enjoy reading for the recipes and the anecdotes. It can almost be read as a novel. You will be briefed on Marco’s early years as a child in Italy and his journey cooking his way through some of the best restaurants in Britain. By page 20, you’ll realize he has a mad passion for food, compelling enough to keep you entertained. Not to mention the food is fantastic.” —Michael K.