Der Teufel in der Küche: Sex, Schmerz, Wahnsinn und die Herstellung eines großartigen Kochs
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Der Teufel in der Küche: Sex, Schmerz, Wahnsinn und die Herstellung eines großartigen Kochs
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Artikelmerkmale
- Artikelzustand
- ISBN
- 9781596913615
Über dieses Produkt
Product Identifiers
Publisher
Bloomsbury Publishing USA
ISBN-10
1596913614
ISBN-13
9781596913615
eBay Product ID (ePID)
57194657
Product Key Features
Book Title
Devil in the Kitchen : Sex, Pain, Madness and the Making of a Great Chef
Number of Pages
256 Pages
Language
English
Publication Year
2007
Topic
Cultural Heritage, Culinary, Personal Memoirs, General
Illustrator
Yes
Genre
Cooking, Biography & Autobiography
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
19.1 Oz
Item Length
9.8 in
Item Width
6.1 in
Additional Product Features
Intended Audience
Trade
LCCN
2009-275063
TitleLeading
The
Dewey Edition
22
Reviews
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 behindcynicism. 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 White was 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."--MarioBatali "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", 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 White was 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 you ll 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, 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., 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", Praise forThe 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 chefÂ-the archetype made flesh. And really, would we want him any other way?"-Independent "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 White was 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 you¹ll 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 ofHeat, 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 celebritychefs who now populate our televisions." -- "Guardian" Praise for Marco Pierre White: "Marco Pierre White was 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 you ll 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", 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., 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 White was 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, "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, 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?, 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., Praise for Marco Pierre White: "Marco Pierre White was 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 Praise forThe Devil in the Kitchen: "Marco will always remain the epitome of the wicked, talented, flamboyant chefÂ-the archetype made flesh. And really, would we want him any other way?"-Independent "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 White was 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 Praise for "The Devil in the Kitchen": " 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" " 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", "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 chefÂ-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 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 White was 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 you¹ll 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, "Marco Pierre White was 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
Dewey Decimal
641.5/092
Synopsis
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., White, the first--and youngest--British chef to win three Michelin stars, tells the story of his life in food, relating the backroom antics, the blood feuds, and the passion for great food that have driven London's greatest restaurants for decades., 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., 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.
LC Classification Number
TX649.W53A3 2007
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