White Heat 25: 25th anniversary edition

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Wiltshire Truffles which, like so many food companies, has moved from supplying restaurants to selling to the wider public, has started a partnership with Brett Graham, of the shuttered Ledbury. The images have the frenetic energy of a war zone, so it's no surprise that the photographer took inspiration from the Vietnam War. Combined with full page other photographs by Bob Carlos Clarke it is a stunning production and includes a few biographical pages and a clear recipe index for anyone who might want to try out the dishes.

John Lanchester, for The Observer magazine supplement Life in 2003, described the book as "gastroporn". It helped, of course that, back then, White had cheekbones so sharp you could slice your hand on them. Arthur Potts Dawson described it as a "rock'n'roll cookbook" in an interview with The Independent in 2012. We have the Delmonico Cook Book, The Four Seasons Cookbook and classics like the Escoffier cookbook, Alain Ducasse’s Grand Livre de Cuisine and of course, White Heat. For legions of chefs White Heat by Marco Pierre White isn’t a cookbook, though it does contain recipes.I was also given this massive regional Italian cookbook, Le Ricette Regionali Italiane, as a gift when I left La Dogana in Tuscany. It included recipes which are the earliest examples of the phenomena that became British nouvelle cuisine and made London briefly the centre of a food revolution which spread around the world. Clarke's wife, Lindsay, later said in an interview that Marco went on to gut the shark there and then in the garden, "The stench was unbelievable. Special photography of the Pierre White and his cooking is captured by Bob Carlos Clarke A ground-breaking book which has been reprinted four times, since it was first published in 1990.

Orwell was a dishwasher and he describes one of his fellow plongeurs at length, a man who liked to describe himself as a "debrouillard," which word the dictionary defines as "resourceful" or "adaptable," but which Orwell says conveyed, at least as his comrade used it, a quality of toughness almost military in its disciplined unflappability. One of the most recent to announce is Bigfoot, which describes itself as the UK’s first craft beer and music festival, to be held this June at Ragley Hall in Warwickshire. It was the launch-pad from which White became the first British-born chef to win three Michelin stars.This book was given to me by one of my apprentices when he left the job, I have followed MPW ever since, a brilliant chef, lots of emotions and he works from the heart.