a b Fisher, Lorraine (5 April 2000). "Marco: I Didn't go on Binge". The Daily Mirror. Mirror Group. p.15. Whitworth, Melissa (3 June 2010). "Anthony Bourdain, chef and best-selling writer". The Daily Telegraph . Retrieved 11 February 2012. 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.

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]

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. 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 ]

Cheesman, Chris (2 November 2006). "Pierre White Show Pays Tribute to Carlos Clarke". Amateur Photographer . Retrieved 10 February 2012. What really gives the volume its rolling swagger, though, is the outrageous text. “You’re buying White Heat because you want to cook well? Because you want to cook Michelin stars? Forget it,” the introduction begins. “Go and buy a saucepan. You want ideas, inspiration, a bit of Marco? Then maybe you’ll get something out of the book.” He was barely 30 and he was already talking about himself in the third person. One brooding White image is captioned: “At the end of the day it’s just food, isn’t it?” It’s food he’s willing to dismiss out of hand. “This is disgusting; it’s a horrible dish,” he says alongside a shot of his assiette of chocolate. “It’s vulgarity pure and simple. It’s a dish invented for suburbia; it should be called ‘chocolate suburbia’.” Hilariously, Harveys was located on a suburban shopping parade. He once announced that I was specifically not invited to his new restaurant in Cardiff’s Hotel Indigo White Heat is credited as being the first chef memoir, [2] and has been cited as influencing the future careers of Michelin starred chefs, including Sat Bains and Tom Kerridge, [12] [13] and celebrity chefs Curtis Stone and Jean-Christophe Novelli. [14] [15] D'Souza, Christa (26 July 1992). "The Cook, his Fiancee, the Tantrums". The Times. News International Trading Limited.a b Rose, Hilary (6 May 2005). "Marco Pierre White Breaks the Mould". The Times. News International Trading Limited. p.5. 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.' 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).

The images have the frenetic energy of a war zone, so it's no surprise that the photographer took inspiration from the Vietnam War. All the shots taken inside the kitchen of Harvey's are gritty but tasteful. Not sure what to say about the famous chef posing shirtless holding a massive fish and lying on a tombstone, though... What a nut,and I mean that in the best way.Some of England's best chefs like Gordon Ramsay trained under him.Great opinions,recipes and pics.He dropped out of cooking years ago,but there's always a rumour of a return. 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:] 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 New York Times published an article on 13 May 1998 describing White's career, using a passage from White Heat to say that the chef had a "well-publicized bout with drugs and alcohol". [16] It published an apology to the chef regarding this statement later that year on 16 September, describing the passage it had used from the book as "ambiguous". [16] The passage described White going on a drink and drugs " bender", [17] something that White later denied in court during the libel case, saying that he did not proofread his books as he is dyslexic. [17] There are some extraordinary passages in George Orwell's memoir, Down and Out in Paris and London, detailing his experiences working in restaurant kitchens. I read it in the nineties, when I was myself working as a line cook and trying to learn to be a chef. The passages are extraordinary to me because they were written in the twenties and they describe an industry that had hardly changed in the decades that had intervened when I read it. The heat, the noise, the stress, the hostility between cooks and servers - I felt like I was reading a description of the kitchens where I'd worked. Orwell was a dishwasher and he describes one of his fellow plongeurs at length, a man who liked to describe himself as a "debrouillard," which word the dictionary defines as "resourceful" or "adaptable," but which Orwell says conveyed, at least as his comrade used it, a quality of toughness almost military in its disciplined unflappability. A debrouillard, as this fellow conceived it, could stand fast against any assault that circumstances could mount. Of course, Orwell goes on to point out, a little cruelly, that the plongeur needed this hypermasculine metaphor about his work because he was, in Orwell's scornful phrase, "a glorified charwoman."