Image: "Copyright 1949 Warner Bros. Pictures Distributing Corporation" · Public domain
White Heat
- Year
- 1990
- Era
- 20th century
- Origin
- England · Europe
- Language
- English
- Category
- Modern collectables
White Heat, issued by Mitchell Beazley in 1990, presents the kitchen and cooking of Marco Pierre White at the moment of his ascent in British gastronomy. Combining recipes with stark documentary photography by Bob Carlos Clarke, the volume broke with the conventions of the polite cookery book and is widely credited with inspiring a generation of professional chefs. Signed copies command a marked premium.
Cooking from this book
Tagliatelle of Oysters with Caviar
Signature dishThis luxurious pasta course became the emblem of White Heat, capturing the swagger and finesse that made Marco Pierre White the enfant terrible of British cooking. Plump oysters are barely warmed in a champagne and cream sauce, draped over ribbons of fresh pasta and crowned with a glossy spoonful of caviar. It distils the book's philosophy: classical French technique reimagined with rock and roll bravado, served on a plate that feels both decadent and unmistakably modern.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
