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
  • 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

3.9 33
by Marco Pierre White
     
 

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“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

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Overview

“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.

Editorial Reviews

New York Times Book Review David Kamp
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.
Independent
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?
Portland Oregonian
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.
Guardian
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.

Product Details

ISBN-13:
9781596914971
Publisher:
Bloomsbury USA
Publication date:
05/27/2008
Edition description:
First Edition
Pages:
272
Sales rank:
354,453
Product dimensions:
5.46(w) x 8.12(h) x 0.76(d)

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