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Recommended by

Tom Cockerill

Chef

Canteen Cuisine, Marco Pierre White I never had a copy of White Heat, instead I had this (again, stolen from my mum), A collection of recipes from the restaurant he opened with Michael Caine in the 1990s. the Terrine d’Hiver recipe morphed into my Terrine of pig’s head and foie gras and stayed on my restaurant menu for years.

Anthony Warner

Chef and author

The best restaurant cookbook of its time. The recipes seem horribly dated now, but hugely influenced my early cooking career. Marco is the reason I became a chef.

Graham Garrett

Chef and owner of The West House

Very controversial choice above White Heat, but in my opinion the most useful book, Marco ever done. Every recipe is a winner.

Franck Dangereux

Co-owner of The Food Barn