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The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef
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About The Devil In The Kitchen: Sex, Pain, Madness, And
Product 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. Review "A moving, unaffected, delightfully honest book. 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"Bubbles over with pot-hurling, star-chasing antics that earned him the title The Devil in the Kitchen." - Vanity Fair"His memoir walks us through his career like a grand tasting menu." - San Francisco Chronicle"[The] story of the working-class boy from Leeds who grows up and becomes a world-class chef, is fascinating, especially in our food and chef-obsessed world. Revealing...a juicy tale." - Chicago Sun-Times"Compelling...There hasn't been a food memoir this deliciously wicked since Anthony Bourdain's "Kitchen Confidential." I learned more about what it's like to cook in a restaurant kitchen than from any other book I've read." - Portland Oregonian"Tantalizing." - Vogue About the Author Marco Pierre White is hailed as the Godfather of modern cooking. He was the first British chef - and the world's youngest - to win three Michelin stars. Born in Yorkshire, England, in 1961, Marco is the son and grandson of chefs. He trained under masters such as Albert Roux, Raymond Blanc and Pierre Koffmann, and then opened his first restaurant, Harveys, in south-west London. His protégés included Gordon Ramsay and Jason Atherton. Marco's 1990 bestseller White Heat is described as the most influential cookbook ever written. It inspired a generation of young cooks, including Tom Kerridge and Anthony Bourdain. In 1995, Marco won his three stars at the age of 33, at Restaurant Marco Pierre White at the Hyde Park Hotel. As a gossip columnist in the late eighties, James Steen phoned Harveys to speak with Marco Pierre White. A maître 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 "maître d'," it transpired, was White. The relationship went from there. Steen, an award-winning journalist and food writer, continues to collaborate with chefs on their books. He lives a short stroll from what was once Harveys.
