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

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

Hardback

By (author) Marco Pierre White, With James Steen

List price $24.95

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Paperback $14.30
  • Publisher: Bloomsbury Publishing PLC
  • Format: Hardback | 244 pages
  • Dimensions: 145mm x 216mm x 24mm | 540g
  • Publication date: 1 May 2007
  • ISBN 10: 1596913614
  • ISBN 13: 9781596913615
  • Sales rank: 810,473

Product description

What do Mario Batali, Heston Blumenthal, and Gordon Ramsay have in common? Answer: They all survived tours of duty in the kitchen of Marco Pierre White. In the UK, White's brilliant cooking and high-wattage antics have made him a legend: the first British chef (and the youngest chef anywhere) to win three Michelin stars, 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," he tells the story of his life in food, spanning his apprenticeship with Albert and Michel Roux, his wild years in the bacchanal of 1980s Chelsea, his ferocious pursuit of the highest Michelin rating, and his "retirement career" as a hugely successful restaurateur. With cameos from the likes of Michael Caine, Madonna, and Damien Hirst, "The Devil in the Kitchen" leaves no dish unserved, relating the backroom antics, the blood feuds, and the passion for great food that have driven London's greatest restaurants for decades.

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Review quote

Praise for "The Devil in the Kitchen":  "A moving, unaffected, delightfully honest book. At times it's almost sweet. The culinary memoir it most recalls is, of all things, Jacques Pepin's "Apprentice." Like Pepin, White grew up in a family that had little but appreciation of good food. And like "the apprentice," white's book has early moments of heartbreaking privation and loss that give way to happy momentum-a dawning on the protagonist's part and eventually, on that of his bosses, peers and public, that he is perpetually gifted at cooking...Even as White recounts these tales, though he does so without sensationalism or self-congratulation...he may have been one of the most disagreeable bastards ever to command a kitchen brigade, but in the same guileless, unfiltered way in which he cursed out sous-chefs, he's told one hell of a story."--David Kamp, "New York Times Book Review" "Marco will always remain the epitome of the wicked, talented, flamboyant chef­--the archetype