---
product_id: 49951843
title: "White Heat 25: 25th anniversary edition"
price: "€ 63.36"
currency: EUR
in_stock: true
reviews_count: 8
url: https://www.desertcart.ie/products/49951843-white-heat-25-25th-anniversary-edition
store_origin: IE
region: Ireland
---

# 25th anniversary collectible edition Stunning high-res food photography Insights from a top UK chef & culinary influencers White Heat 25: 25th anniversary edition

**Price:** € 63.36
**Availability:** ✅ In Stock

## Summary

> 📖 Elevate your kitchen shelf with the ultimate chef’s masterpiece!

## Quick Answers

- **What is this?** White Heat 25: 25th anniversary edition
- **How much does it cost?** € 63.36 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ie](https://www.desertcart.ie/products/49951843-white-heat-25-25th-anniversary-edition)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Visual Feast:** Over 100 vibrant, professionally shot images by Bob Carlos-Clarke that bring recipes to life.
- • **Chef’s Wisdom:** Includes candid quotes, behind-the-scenes stories, and expert commentary from renowned chefs.
- • **Culinary Legacy:** Celebrates 25 years of Marco Pierre White’s groundbreaking influence on modern gastronomy.
- • **Collector’s Pride:** A beautifully designed, oversized edition perfect as a coffee table centerpiece and conversation starter.
- • **Inspiration Over Instruction:** More than recipes—an immersive journey into flavor, technique, and culinary artistry.

## Overview

White Heat 25: 25th anniversary edition is a premium cookbook and collectible art book by Marco Pierre White, featuring iconic recipes, exclusive photography, and insightful commentary from culinary legends. Celebrated for its design and depth, it’s a must-have for food professionals and enthusiasts seeking inspiration beyond the kitchen.

## Description

Buy White Heat 25: 25th anniversary edition 1 by White, Marco Pierre (ISBN: 9781845339906) from desertcart's Book Store. Everyday low prices and free delivery on eligible orders.

Review: Best book ever! - This is the most interesting and inspiring book. It’s full of amazing images by Bob Carlos-Clarke and lots of interesting tales by other inspired chefs. A totally must have collectable book!
Review: A very enjoyable read, beautifully designed, and more useful than the author thinks it will be! - Books by chefs are often of limited practical value in the home kitchen. Quite simply, neither their methods, available ingredients, nor dishes translate well to the home environment without considerable modification - a task best left to those with the time and expertise to do it reliably - see, for example, Rory O'Connell's remarkable "Master it". White Heat 25 - credited to Marco, but as much about him as by him - is a glorious addition to anybody's cookbook collection. One of the most influential chefs from the UK, Marco is also one of the most interesting from a food and personal point of view - both aspects covered admirably here. There are a lot of photographs in this book, black and white in the new bits - the autobiographical Introduction and the Epilogue; and colour in the recipes from the original White Heat. To say the autobiography is told largely with a mixture of quotes and very well-chosen photographs is not a great exaggeration and it works. And the quotes are not the usual ludicrous cheffy platitudes about 'respecting' your mashed potato. When a gifted chef says "At the end of the day, it's just food, isn't it? Just food", foodies beware - he's looking at you! The recipe section is beautiful to look at, and a delight to read. I suppose some people will make these things at home, straight from the book - it will be possible but a lot of work for varying reward. The joy of these recipes, for me, is in the reading, the appreciation of their creation, and the ideas on flavours, textures, and presentation that they contain. Each of the main recipes has a fine colour picture and a couple of comments - some of which are very funny - others just little lessons or asides, which you can take or leave - generally entertaining rather than useful. The last part of the recipe section is Basics - no pictures. These recipes and instructions are useful to everyone, even if you think you know them. The final section of the book Epilogue is completely new and consists of many more black and white photographs and comments from a Who's Who of chefs with reason to value either being directly involved with Marco or heavily influenced by the original edition of White Heat - instructive and entertaining. The only thing I dislike about this book is that it won't fit in any of my bookshelves - it is very high - to allow maximum size for the photographs. It is clearly designed as a book to be read rather than used in the kitchen - or simply a very impressive coffee table item. I don't care about the intention. It will work its way into my kitchen time and again - if only as a useful reference when I'm trying to do something new myself. Enjoy!

## Features

- White Heat 25: 25th anniversary edition
- Product type: ABIS BOOK

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | 13,704 in Books ( See Top 100 in Books ) 9 in Gourmet Food & Drink 75 in Restaurant Cookbooks 1,201 in Home & Garden (Books) |
| Customer Reviews | 4.7 out of 5 stars 603 Reviews |

## Images

![White Heat 25: 25th anniversary edition - Image 1](https://m.media-amazon.com/images/I/A1j8I8zsxsL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Best book ever!
*by L***T on 17 March 2026*

This is the most interesting and inspiring book. It’s full of amazing images by Bob Carlos-Clarke and lots of interesting tales by other inspired chefs. A totally must have collectable book!

### ⭐⭐⭐⭐⭐ A very enjoyable read, beautifully designed, and more useful than the author thinks it will be!
*by T***T on 30 May 2016*

Books by chefs are often of limited practical value in the home kitchen. Quite simply, neither their methods, available ingredients, nor dishes translate well to the home environment without considerable modification - a task best left to those with the time and expertise to do it reliably - see, for example, Rory O'Connell's remarkable "Master it". White Heat 25 - credited to Marco, but as much about him as by him - is a glorious addition to anybody's cookbook collection. One of the most influential chefs from the UK, Marco is also one of the most interesting from a food and personal point of view - both aspects covered admirably here. There are a lot of photographs in this book, black and white in the new bits - the autobiographical Introduction and the Epilogue; and colour in the recipes from the original White Heat. To say the autobiography is told largely with a mixture of quotes and very well-chosen photographs is not a great exaggeration and it works. And the quotes are not the usual ludicrous cheffy platitudes about 'respecting' your mashed potato. When a gifted chef says "At the end of the day, it's just food, isn't it? Just food", foodies beware - he's looking at you! The recipe section is beautiful to look at, and a delight to read. I suppose some people will make these things at home, straight from the book - it will be possible but a lot of work for varying reward. The joy of these recipes, for me, is in the reading, the appreciation of their creation, and the ideas on flavours, textures, and presentation that they contain. Each of the main recipes has a fine colour picture and a couple of comments - some of which are very funny - others just little lessons or asides, which you can take or leave - generally entertaining rather than useful. The last part of the recipe section is Basics - no pictures. These recipes and instructions are useful to everyone, even if you think you know them. The final section of the book Epilogue is completely new and consists of many more black and white photographs and comments from a Who's Who of chefs with reason to value either being directly involved with Marco or heavily influenced by the original edition of White Heat - instructive and entertaining. The only thing I dislike about this book is that it won't fit in any of my bookshelves - it is very high - to allow maximum size for the photographs. It is clearly designed as a book to be read rather than used in the kitchen - or simply a very impressive coffee table item. I don't care about the intention. It will work its way into my kitchen time and again - if only as a useful reference when I'm trying to do something new myself. Enjoy!

### ⭐⭐⭐⭐⭐ The first edition was pretty unique, but this edition is its perfect companion.
*by T***L on 2 February 2015*

For anyone too young to remember the early '90's, it's pretty difficult to sum up the impact of White Heat at the time. Marco was the "enfant terrible" of the fine dining scene, "the volatile but beautiful Marco", he of the mercurial mood swings and exquisite dishes. Until White Heat crash-landed on our desks, we'd been raised on a diet of the Roux brothers - on television in 1990 we had the sedate meanderings of Anton Mosimann - and the most outlandish cook the public had been widely exposed to was Floyd! Suddenly this maelstrom of a chef was dragging the food scene around in his wake. White Heat was first issued in the year after Marco received his second Michelin star - he'd been awarded his first star 1987 - and the 2nd in 1988. This book charts that hectic rise to the top, and captures those heady days perfectly. What we couldn't anticipate at the time was that, within the decade he would have become the youngest and first British chef to be granted 3 stars (in 1995), and that disillusioned and unwilling to commit to the gruelling workload, he'd quit the pass and return his stars in 1999. White Heat 25 is the perfect retrospective: as well as becoming the fifth reprint of the original book, it includes a new section written by the chefs who worked with Marco, or followed on from him. The following chefs contributed to this anniversary edition: 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. Some have shared their memories of Marco, others have commented on the impact of White Heat. The foreword is written by Albert Roux. The book contains the following recipes: Assiette of chocolate; basic mashed potato; basic pasta dough; basic wine stock; biscuit glaçé; blanquette of scallops and langoustines, with cucumber and ginger; braised pig's trotter 'Pierre Koffmann'; brunoise of ginger; chicken mousse; chicken stock; clarified butter; classic vinaigrette; confit of garlic or shallots; court-bouillon; cream vinaigrette; creamed watercress; crème plèissière; crispy fried leeks; escalope of salmon with basil; fettuccine of vegetables; feuilletine of sweetbreads; feuiletté of roast rabbit, spring vegetables, jus of coriander; fillet of sea bass with ratatouille and an essence of red peppers; fish stock; fish velouté; fresh tomato purée; fricassee of mushrooms; fricassee of sea scallops and calamares with ginger, sauce nero; gratin of red fruits; hot foie gras, lentilles de pays, sherry vinegar sauce; hot mango tart; julienne of orange zest; jus de langoustines ou d'homard; jus de nage; lemon tart; lentilles du pays; lobster with its own vinaigrette; Madeira sauce; nage of sole and langoustine with carrot; navarin of fish; noisettes of lamb en crepinette, fettuccine of vegetables, jus of tarragon; passion fruit soufflés; pâte à tulipe; peach melba; piece of Scotch beef, confit of shallots and garlic with a red wine and shallot sauce; pigeon en vessie with a tagliatelle of leeks and truffles, jus of thyme; potage of shellfish with truffle and leek; potato rosti; puff pastry; raspberry coulis; ravioli; ravioli of lobster with a beurre soy sauce; red mullet with citrus fruits; roast button onions; roast guinea fowl with wild mushrooms; roast pears with honey ice-cream; roast pigeon from Bresse with a ravioli of wild mushrooms with a fumet of truffles; salad of red mullet, sauce gazpacho; savarin of raspberries; spaghetti of carrots; stock syrup; sugar cage; sugared nuts; tagliatelle; tagliatelle of oysters with caviar; terrine of leeks and langoustines, water vinaigrette; tranche of calves' liver with a sauce of lime; tuille baskets; turbot with baby leeks, a ravioli of scallops, choucroute of celery with a grain mustard sauce; veal stock; vegetable stock; woodcock, lentilles de pays, with a red wine sauce. I miss Marco, I miss those days and all his restaurants, and I particularly miss the Mirabelle disco ball! <sighs> You can get a flavour of the dishes in this video shot soon after the White Heat was released > http://www.jaxroe.com/whiteheatvideo/

## Frequently Bought Together

- White Heat 25: 25th anniversary edition
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*Product available on Desertcart Ireland*
*Store origin: IE*
*Last updated: 2026-04-22*