The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef by White, Marco Pierre
The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef by White, Marco Pierre

The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef

An exhilirating memoir from the legendary Godfather of Bad Boy cookimg and a thrilling look behind the...
$36.56 SGD
$36.56 SGD
SKU: 9781596914971
Product Type: Books
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Author: Marco Pierre White
Format: Paperback
Language: English
Subtotal: $36.56
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The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef by White, Marco Pierre

The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef

$36.56
The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef by White, Marco Pierre

The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef

$36.56
Author: Marco Pierre White
Format: Paperback
Language: English
Description

An exhilirating memoir from the legendary Godfather of Bad Boy cookimg and a thrilling look behind the doors of a 3-star kitchen.

Without question, the original rock-star chef is Marco Pierre White. Anyone with even a passing interest in the food world knows White is a legend. The first British chef (and the youngest chef anywhere) to win three Michelin stars - and also the only chef ever to give them all back - is a chain-smoking, pot-throwing multiply- married culinary genius whose fierce devotion to food and restaurants has been the only constant in a life of tabloid-ready turmoil.

In The Devil in the Kitchen White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucus and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.

With candid honesty and wicked humor, he gives us insight into what it takes to become a great chef, what it's like to run a 3-star kitchen, and why sometimes you really do need to throw a cheese plate at the wall.

Author: Marco Pierre White
Publisher: Bloomsbury USA
Published: 05/29/2008
Pages: 272
Binding Type: Paperback
Weight: 0.60lbs
Size: 8.32h x 5.54w x 0.77d
ISBN: 9781596914971


Review Citation(s):
New York Times Book Review 08/10/2008 pg. 24

About the Author

Marco Pierre White was born in Leeds in 1961. After training in Britain's finest kitchens, he opened Harveys, which earned two Michelin stars and was London's most talked-about restaurant. From there, he went on to win a third star and build a gastronomic empire that includes many of the most acclaimed restaurants in the U.K. In 1999, he retired from the kitchen and handed back his Michelin stars, but he maintains his presence in the culinary world with Luciano and the Frankie's restaurants, among others. He lives in West London with his wife, Mati, and their three children. He also has a daughter by his first wife.

As a gossip columnist in the late eighties, James Steen phoned Harveys to speak with Marco Pierre White. A Maitre d' answered the phone and ranted on in a strong French accent about how White was a monster, a crazy man, a lunatic to work for. The matre d', it transpired was White. The relationship went from there.

Steen, a freelance journalist, lives a short stroll from what was once Harveys, with his wife Louise, and three children, Charlie, Billy, and Daisy.
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