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    The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef (Paperback) By (author) Marco Pierre White, With James Steen

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    Description"There hasn't been a food memoir this deliciously wicked since Anthony Bourdain's Kitchen Confidential."--"Portland Oregonian The Devil in the Kitchen" is legendary chef Marco Pierre White's memoir of growing up working-class in Leeds and going on to become a king in the culinary world--the original celebrity chef. The first British chef (and the youngest chef anywhere) to win three Michelin stars--and also the only one to ever give them all back--is known equally for his astonishing talent and for being a chain-smoking, pot-throwing enfant terrible of the kitchen. In "The Devil in the Kitchen" he takes readers on a revealing and raucous ride, featuring some of the biggest names in the food world and beyond. It's truly a decadent feast for anyone who loves food or just a great story.


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  • Full bibliographic data for The Devil in the Kitchen

    Title
    The Devil in the Kitchen
    Subtitle
    Sex, Pain, Madness, and the Making of a Great Chef
    Authors and contributors
    By (author) Marco Pierre White, With James Steen
    Physical properties
    Format: Paperback
    Number of pages: 258
    Width: 132 mm
    Height: 203 mm
    Thickness: 23 mm
    Weight: 272 g
    Language
    English
    ISBN
    ISBN 13: 9781596914971
    ISBN 10: 1596914971
    Classifications

    Warengruppen-Systematik des deutschen Buchhandels: 25580
    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: BIO
    Nielsen BookScan Product Class 3: T4.0A
    BIC subject category V2: BM
    B&T Modifier: Region of Publication: 01
    B&T General Subject: 170
    B&T Modifier: Subject Development: 03
    B&T Modifier: Geographic Designator: 04
    B&T Modifier: Academic Level: 05
    Ingram Subject Code: BA
    Libri: I-BA
    DC22: B
    DC21: 641.5092
    Abridged Dewey: 641
    LC classification: TX
    B&T Approval Code: A97406000, A97402000
    BISAC V2.8: BIO026000, BIO029000
    Edition statement
    Reprint
    Illustrations note
    black & white plates
    Publisher
    Bloomsbury Publishing PLC
    Imprint name
    Bloomsbury Publishing PLC
    Publication date
    27 May 2008
    Publication City/Country
    New York
    Author Information
    Born in Leeds in 1961, Marco Pierre White was the first British chef (and the youngest chef anywhere) to win three Michelin starts. His gastronomic empire--Luciano and Marco's restaurants, among others--is rapidly expanding to include ventures in Las Vegas, Shanghai, Jamaica, and Dubai, with more in the works. Through he retired from the kitchen in 1999, White recently returned to the stove to serve as the host of Hell's Kitchen. 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 "maitre 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.
    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 made flesh. And really, would we want him any other way?"--"Independent" "There hasn't been a food memoir this deliciously wicked since Anthony Bourdain's "Kitchen Confidential.,."but White's story ultimately proves more compelling because he's willing to expose his flaws instead of hiding behind cynicism. And I learned more about what it's like to cook in a restaurant kitchen than from any other book I've read."--"Portland"" Oregonian" "The original enfant terrible of the kitchen....One can feel White's influence not only in his gastronomic legacy, but also in the wild-boy posturing of the volatile celebrity chefs who now populate our televisions."--"Guardian" Praise for Marco Pierre White: "Marco Pierre Whitewas the original rock-star chef--the guy who all of us wanted to be. From the moment my chef pals and I got a look at his first cookbook--and at photos of the Man Himself, in all his haggard, debauched-looking, obsessively driven glory-- we dreamed of nothing more than to be just like him. He made history."--Anthony Bourdain "Marco is a gift to humanity, with more passion per pound than anyone else I have ever met. His story is genius, his voice his own and the tale retold is just as much fun as it was watching the whole chaotic conundrum evolve the first time around. His sophisticated cooking came out of nowhere but inside his rock star head, and this autobiography makes it all clear in the juiciest and most delicious way. After all these years, Marco is still my hero."--Mario Batali "Marco is probably the most charismatic chef of the twentieth century: the last of the romantics, a brooding Bryon of the kitchen, the most creative person youll ever meet and the most self-destructive, a self-described monster and an unrecognized poet, and, without question, the most influential British chef since the invention of fish and chips. Nobody has found so much meaning -so much passion and outright an intensity of feeling - in a plate of food." - Bill Buford, author of "Heat"