Marco Pierre White’s ‘White Heat’: A Game Changer, Revisited. (The New York Times, 4/2/2015)
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These details are related in “White Heat 25,” a new and updated edition of Mr. White’s vastly influential first cookbook, “White Heat,” first published in 1990. It is relatively little known in the United States, among civilians at any rate. But prominent chefs in the waves that followed, including Mario Batali and David Chang, considered it to be perhaps the most important cookbook of the modern food era.
“White Heat” changed the rules of the game. It altered how chefs saw themselves. Its republication now is a chance to gaze back at the last 25 years in the restaurant world, all that chaos and preening and tattooed magic, and to observe a world that, for better and occasionally worse, Mr. White had spawned.
My kind of White Heat. It is an Essential.