This collection of recipes aims to make the secrets of Marco Pierre White's success accessible to all amateur cooks, and is full of tips and hints based on his feeling for the potential in natural foods from the land and the sea.

Wild Food from Land & Sea

Marco Pierre White

Literature & Fiction

Ebury Press

White Heat

Cookbooks, Food & Wine

Headline Book Publishing

White Slave: The Autobiography

Biographies & Memoirs

orion#

Fantastic traditional home-cooking recipes to tie in with Marco Pierre White's prime-time ITV series

Marco Pierre White's Great British Feast

Travel

Reference

Devil in the Kitchen, The

Audible Studios on Brilliance Audio

Giffords Circus Cookbook

Entertaining & Holidays

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.

Octopus Publishing Group

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 chefs: 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.

White Heat 25: 25th anniversary edition

Cooking Education & Reference

Mitchell Beazley

You're buying White Heat because you want to cook well? Because you want to cook Michelin stars? Forget it. Save your money. Go and buy a saucepan. You want ideas, inspiration, a bit of Marco? Then maybe you'll get something out of this book.... But what's here is me, 1990 vintage, built on a foundation of energy and honesty and quality. So speaks Marco Pierre White, the youngest chf ever to be awarded two Michelin stars and the most exciting chef-patron in London today. Famous for his innovative and technically brilliant cooking and his outrageous personality, his restaurant in south London's Wandsworth, is not only feted by all the top critics but is also a magnet for the famous and glitterati. Together with top photographer Bob Carlos Clarke, Marco has created not just a cookery book, but a unique portfolio of opinion, recipes and photographs... (from flyleaf)

Pyramid Books

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

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Books by Marco Pierre White