From Venison Pie, made from deer shot by Marco himself, through to Croustade of Quails Egg Maintenon; from Yew Tree Fish and Chips to Souffle of Raspberries, the food at Marco Pierre White's Berkshire pub, the Yew Tree, blends traditional pub fare with the very best of modern English cooking. The a[...]

A 25th anniversary edition of the collection of classic recipes from the 'enfant terrible' of theUK restaurant scene, featuring striking photographs of his kitchen and his cooking. Once in a blue moon a book is published that changes irrevocably the face of things. WhiteHeat is one such book. Since [...]

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 cookbooks of our time. With its unique blend of outspoken opinion, recipes and dramati[...]

Long before Gordon Ramsay and Antony Bourdain, there was Marco Pierre White: the first and the greatest enfant terrible of the cookery world. His book, White Heat, caused a sensation on publication in 1990. Now Marco puts his chef's whites back on and returns to the kitchen for the first time in yea[...]

"There hasn't been a food memoir this deliciously wicked since Anthony Bourdain's Kitchen Confidential."--"Portland Oregonian
The Devil in the Kitchen" is legendary chef Marco Pierre White's memoir of growing up working-class in Leeds and going on to become a king in the culinary world--the origi[...]

Marco Pierre White, the "Byron of the kitchen," presents 150 of the iconic recipes and techniques that propelled him to international culinary fame
In the UK, Marco Pierre White's brilliant cooking and high-wattage antics have made him an absolute legend: the first British chef (and, at the time[...]