Foreword

So here we are, 2015 and a full twenty five years since one of the most ground breaking cookbooks was first published. Marco Pierre Whites 'White Heat' has long evaded my grasp, mainly due to the ridiculous prices quoted for original editions.

Recently Marco has released a re-mastered edition of his famous debut as a 25 year souvenir of his journey towards three Michelin stars at the age of 33. The book begins with Marco aged 24 and declaring he has yet to learn everything, in fact, anything.

Flicking through the vast quotes from Marco himself and fellow chefs and protégés amongst quality photography from the late Bob Carlos Clarke you get a sense of how intense the atmosphere was inside the small cave like kitchen at Harveys in the late 80's. Sandwiched in between all this are the recipes, divided into starters, fish, meat, desserts and basics, all of which contain beautiful photographs and step by step instructions.

Ever since I first came across the now famous 'Marco cooks for...*insert name of well known chef here*' on Youtube it held my interest to the point of 'I want to cook that'. Now with the book in my possession and the challenge set over the coming months I will endeavour to replicate the recipes and hopefully learn a new skill or two....


"At the end of the day, it's just food, isn't it? Just food." - Marco Pierre White