The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef. This item is unavailable.
Language: English
Published by Bloomsbury USA, 2008
- Softcover
- Used
Seller: St Vincent de Paul of Lane County, Eugene, OR, U.S.A.St Vincent de Paul of Lane County
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Condition: Used - Good
US$ 8.39
Item description from seller
COVER SHOWS SOME GENERAL WEAR, SUCH AS SCRATCHES, RUBBING, STAINING, STICKER AND/OR GLUE RESIDUE AND CREASES. paperback 100% of proceeds go to charity! Good condition with all pages in tact. Item shows signs of use and may have cosmetic defects.
Seller Inventory # S-03-4934
- Title
- The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef
- Author
- White, Marco Pierre
- Publisher
- Bloomsbury USA
- Publication year
- 2008
- Condition
- Good
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 1596914971
- ISBN 13
- 9781596914971
An exhilarating memoir from the original "bad boy" of cooking 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 culinary genius whose fierce devotion to food has been the only constant throughout 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 raucous 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 searing honesty and wicked humor, he gives us insight into how one becomes 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.
"Synopsis" may belong to another edition of this title.
About the Author
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.
"About the title" may belong to another edition of this title.