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

by Marco Pierre White

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Overview

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.

Product Details

ISBN-13: 9781596919327
Publisher: Bloomsbury USA
Publication date: 08/10/2010
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 272
Sales rank: 76,086
File size: 569 KB

About the Author

Marco Pierre White was born in Leeds in 1961. After training in Britain's finest kitchens, he opened Harveys, which earned two Michelin stars and was London's most talked-about restaurant. From there, he went on to win a third star and build a gastronomic empire that includes many of the most acclaimed restaurants in the U.K. In 1999, he retired from the kitchen and handed back his Michelin stars, but he maintains his presence in the culinary world with Luciano and the Frankie's restaurants, among others. 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 "matre 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.
Marco Pierre White was born in Leeds in 1961. After training in Britain's finest kitchens, he opened Harveys, which earned two Michelin stars and was London's most talked-about restaurant. From there, he went on to win a third star and build a gastronomic empire that includes many of the most acclaimed restaurants in the U.K. In 1999, he retired from the kitchen and handed back his Michelin stars, but he maintains his presence in the culinary world with Luciano and the Frankie's restaurants, among others. He lives in West London with his wife, Mati, and their three children. He also has a daughter by his first wife.

Table of Contents


Introduction: Another Day, Another Dinner     vii
Off My Trolley     1
Blue Skies over Leeds     5
Gambling, Greyhounds and Grief     10
I Delivered (the Milk)     17
The George     24
Black and White into Color     35
It Was Meant to Be     46
The Boss of Bosses     53
Dining with the Bear     64
Raymond Blanc: The Oxford Don     73
White-Balled     85
Coming Home     92
The Christening     101
Beautiful Doll     120
No Bill, No Mink     134
Banged Up and Butchered     148
Not a Lot of People Know This     157
The Best Thing That Ever Happened to Me     164
The Dream Becomes Reality     171
Just Another Day     184
Everything I'd Worked For     196
Blue Skies over Leeds, Again     201
Rough Seas     205
Letting Go of Status     214
Life Without the Props     221
Acknowledgments     233
Recipes     235
Index     249

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Devil in the Kitchen 3.9 out of 5 based on 0 ratings. 34 reviews.
mfw741 More than 1 year ago
this book gives you the background of what it takes to be a good chef and the struggles of mr. white's life to get there. enjoyed reading it from beginning to end.
Guest More than 1 year ago
I had the pleasure of meeting the ¿rock star chef¿ at a reading in NYC and he does not disappoint. He is deliciously salty and it is no wonder he has garnered the reputation that he has. Marco¿s love and respect for food is absolute. He is a dying breed. The majority of today¿s celebrity chefs are not in their kitchens at all, but orchestrating them from afar and that distance results in the sacrifice of the preparation, cooking, presentation and passion. On that note, as illuminating as it was to learn about his rise as a 3 stared Michelin chef, the second half of the book rambled on and seemed more like an opportunity for Marco to make peace with the conflicting moments in his past with people, places and things. Making peace is very cathartic but in this case, not the best reading. Thanks Marco for signing my book and for your cooking tips¿ I appreciate your comment about the obligatory use of pepper by most cooks to seasons their dishes- just plain wrong and for the advice on cooking vegetables, my broccoli is Spring incarnate.
sailornate82 on LibraryThing More than 1 year ago
Although tempered with brief instances of enticing narration, the book falls very short of its potential. White has a reputation for having a frenetic, perfectionist attitude, yet very little of either comes across in his own book. I think a proper biographer, and not the subject, would have a far more equitable, and interesting, story to tell.
Anonymous More than 1 year ago
Marco Pierre White may be a terrific chef, but he is obviously no storyteller or writer. His co-author and editor were no help either. Virtually every chapter had the same scenario: he starts at a new restaurant and that is when he really and truly becomes a chef. Tedious and boring. Jacques Pepin's and Anthony Bourdain's memoirs were far superior.
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An amazing read, getting to know more about a great chef and phenomenal sounding food!
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