Marco Pierre WhiteReseñas

We learned about Marco while watching Master Chef Australia, a series vastly superior to the American version. He is fascinating, so I had to buy this book.

Stock syrup, p.123, ingredient for Assiette of chocolate.
Assiette of chocolate, p.114, overwhelming for Drom John, with just too much to do, washing and rewashing dishes. Each piece is quite doable, basic and probably tasty. Each piece could be made days before except the soufflé. Shelmar thought the soufflé and the chocolate mousse was the best. Drom John thought the white chocolate sorbet was the best.

I have always admired Marco Pierre White. I wanted to know more about this articulately spoken chef and the culinary hero for so many cooks. I really enjoyed reading it, it was well written, there were passages that made me burst out laughing and others that really spoke to me and moved me. I admired Marco's determination, his eye for detail, his unnerving commitment and his unrelenting drive of achieving his ultimate dream of acquiring three Michelin Stars.

What really stood out for me is the blood, sweat and tears Marco put into working in the kitchen. A lot of people have a food dream which is glamorized by shows like Masterchef and celebrity chefs. In all honesty if you put those people in a real kitchen, I truly don't think they would last a day. Marco certainly highlighted this.

I really enjoyed learning about the powerhouse French chefs (Roux, Blanc, Koffman) and Marco's run ins with other famous chefs. Particularly Gordon Ramsay, who to put it quite frankly is a bit of a dickhead.

All in all a really good read and a very inspirational man.

Eh. The territory has been covered by Bourdain who I think is a better writer and less bombastic. I didn't feel like I learned anything about or from White aside from the fact that he holds himself in very high regard.

Well, this book managed to surprise me. I felt torn through the whole thing. I loved the descriptions of the food, and the way he prepared everything, and how he was in the kitchen. The rest of it bored me. It very much illistrated how intelligent, scrappy, passionate and hard - working he is - but also, that first and foremost he is a chef, not a writer, and that is absolutely how the book reads. I admired the story, but could have read it with about 75 fewer pages. That being said, how I would love to sit down to coffee or a meal with this man and listen to him speak. I think it would be mesmorizing.

So, so extraordinary! The photography is amazing and the introduction is genuine and well written.

i did enjoy this quite a bit. i was not familiar with him until i read the book. He has an interesting story....and it was an easy read.....i found him incredibly sexy. so....i guess the book did it's job!½

Although tempered with brief instances of enticing narration, the book falls very short of its potential. White has a reputation for having a frenetic, perfectionist attitude, yet very little of either comes across in his own book. I think a proper biographer, and not the subject, would have a far more equitable, and interesting, story to tell.

Although tempered with brief instances of enticing narration, the book falls very short of its potential. White has a reputation for having a frenetic, perfectionist attitude, yet very little of either comes across in his own book. I think a proper biographer, and not the subject, would have a far more equitable, and interesting, story to tell.

Curiously low key for a book written at the height of MPW's three star pomp, although certainly the format of the paperback re-issue does it no favours.

A groundbreaking work which transformed perceptions of both the celebrity chef and the modern chefbook. Notable for its gritty photography. In hindsight some of the text comes across as cringe-worthily "butch eighties" - a record of an era.

Notable for the selection of building blocks and basic preparations at the end.