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.
About the Author
In his heyday in the late 1980s and early 1990s, when he was the tantrum-throwing enfant terrible of the London food world, Marco Pierre White had a method for dealing with rude or obnoxious customers in his restaurants. It was called the Whoosh.
Here’s how it worked. A phalanx of waiters would swoop in on the offending table and clear away everything, including half-filled wine bottles, in a moment or two. At this point, the bemused diners might still be expecting fresh silver, port and chocolate cake. Instead they got Mr. White himself. He’d stride into the dining room and seize their tablecloth (whoosh!) with a bullfighter’s flourish. The humiliated guests didn’t have to pay, but their evening was over.
These details are related in “White Heat 25,” a new and updated edition of Mr. White’s vastly influential first cookbook, “White Heat,” first published in 1990