White Heat

White Heat

by Marco Pierre White

ISBN-10: 1845334582
ISBN-13: 9781845334581
Region: British
Publisher: Mitchell Beazley
Publication Date: May, 2009
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Recipe Index

Recipesort icon Page Rating
Assiette of Chocolate 115
0
Basic Mashed Potatoes 121
0
Basic Pasta Dough 119
0
Basic Red Wine Stock 116
0
Biscuit Glaçé 101
0
Blanquette of Scallops and Langoustines with Cucumber and Ginger 63
0
Braised Pig’s Trotter ‘Pierre Koffmann’ 85
0
Brunoise of Ginger 123
0
Chicken Mousse 120
0
Chicken Stock 116
0
Clarified Butter 119
0
Classic Vinaigrette 116
0
Confit of Garlic or Shallots 122
0
Court-Bouillon 117
0
Cream Vinaigrette 119
0
Creamed Watercress 122
0
Crème Pâtissière 123
0
Crispy Fried Leeks 120
0
Escalope of Salmon with Basil 73
0
Fettuccine of Vegetable 120
0
Feuillantine of Sweetbreads 65
0
Feuilleté of Roast Rabbit, Spring Vegetables, Jus of Coriander 69
0
Fillet of Sea Bass with Ratatouille and an Essence of Red Peppers 75
0
Fish Stock 116
0
Fish Velouté 118
0
Fresh Tomato Purée 118
0
Fricassee of Mushrooms 122
0
Fricassee of Sea Scallop and Calamares with Ginger, Sauce Nero 71
0
Gratin of Red Fruits 103
0
Grenadine of Veal, Creamed Watercress, Spaghetti of Carrots, Fricassee of Girolles 89
0
Hot Foie Gras, Lentilles du Pays, Sherry Vinegar Sauce 67
0
Hot Mango Tart 105
0
Julienne of Orange Zest 125
0
Jus de Langoustine ou d’Homard 118
0
Jus de Nage 117
0
Lemon Tart 106
0
Lentilles du Pays 121
0
Lobster with its own Vinaigrette 79
0
Madeira Sauce 117
0
Nage of Sole and Langoustine with Carrot 77
0
Navarin of Fish 76
0
Noisettes of Lamb en Crepinette, Fettuccine of Vegetable, Jus of Tarragon 95
0
Passion Fruit Soufflés 107
0
Pâte Tulipe 124
0
Peach Melba 111
0
Piece of Scotch Beef, Confit of Shallots and Garlic with a Red Wine and Shallot Sauce 99
0
Pigeon en Vessie with a Tagliatelle of Leeks and Truffles, Jus of Thyme 97
0
Potage of Shellfish with Truffle and Leek 61
0
Potato Rostis 121
0
Puff Pastry 123
0
Raspberry Coulis 124
0
Ravioli 120
0
Ravioli of Lobster with a Beurre Soy Sauce 57
0
Red Mullet with Citrus Fruits 83
0
Roast Button Onions 121
0
Roast Guinea Fowl with Wild Mushrooms 93
0
Roast Pears with Honey Ice Cream 109
0
Roast Pigeon from Bresse with a Ravioli of Wild Mushrooms and a Fumet of Truffles 87
0
Salad of Red Mullet, Sauce Gazpacho 66
0
Savarin of Raspberries 113
0
Spaghetti of Carrots 122
0
Stock Syrup 123
0
Sugar Cage 124
0
Sugared Nuts 125
0
Tagliatelle 119
0
Tagliatelle of Oysters with Caviar 59
0
Terrine of Leeks and Langoustines, Water Vinaigrette 60
5
Tranche of Calves’ Liver with a Sauce of Lime 91
0
Tuile Baskets 124
0
Turbot with Baby Leeks, a Ravioli of Scallops, Choucroute of Celery with a Grain Mustard Sauce 81
0
Veal Stock 116
0
Vegetable Stock 117
0
Woodcock, Lentilles du Pays, with a Red Wine Sauce 88
0

Publishers Information

About White Heat

Publisher Web Link: http://www.octopusbooks.co.uk/mitchell-beazley/

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.

Author Information

About Marco Pierre White

Author Web Link: http://www.marcopierrewhite.org/

After leaving Allerton High School in Leeds without any qualifications, White decided to train as a chef.

He began his training in the kitchen at the Hotel St George in Harrogate, North Yorkshire and later at the Box Tree in Ilkley, West Yorkshire. Arriving in London as a 16-year-old with “£7.36, a box of books and a bag of clothes” he began his classical training as a commis under Albert Roux and Michel Roux at Le Gavroche, a period that would lead Albert to describe him as “my little bunny”.

At 24, Marco became Head Chef and joint owner of Harveys with a kitchen staff that included the young Gordon Ramsay and Heston Blumenthal.

He was awarded his third Michelin star at the age of 33 - the first British and youngest chef ever to achieve this.

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