Download PDF The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef, by Marco Pierre White

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The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef, by Marco Pierre White

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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

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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.

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Product details

Paperback: 272 pages

Publisher: Bloomsbury USA; First edition (May 29, 2008)

Language: English

ISBN-10: 9781596914971

ISBN-13: 978-1596914971

ASIN: 1596914971

Product Dimensions:

5.6 x 0.8 x 8.3 inches

Shipping Weight: 9.9 ounces (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

200 customer reviews

Amazon Best Sellers Rank:

#26,514 in Books (See Top 100 in Books)

It was fascinating to read about the hell a great chef had to through to achieve three Michelin stars. His account is brutally honest about his self absorbed pursuit of perfection and lack of compassion for others. I can't imagine a more revealing account of one's life. It felt abit like an autopsy.

For a seemingly interesting life, this is a bland story telling.I had watched Marco on Masterchef and was certainly intrigued by his approach and practice of the craft. His style was certainly appealing. He knew how to talk in front of the camera. He marked his presence. Compared to that, the book seems rather uninteresting. Getting into too mundane aspects, it is repetitive and unidimensional. I don't if its how the life of the man was, or how he preferred to see his life, but I'm sure a life is more interesting than the "getting up-going to work-pushed by people /shouting at people - doing work- getting exhausted-crashing on the bed" routine. If that is the case, one should certainly restrain from writing autobiographies. There were certain parts of the book, especially inserts in italics, where one gets to see the mind of the man, his ideas, his views.If the idea out of being repetitive & talking mostly about the kitchen life & restaurant (so little about the food, his philosophy about that) was to show the tough life and the obsessive nature of the man (about michelin stars!!!), it did its work. But why do I need to read it again & again, said in almost the same way. If no other way was possible, perhaps this book should have had half the pages as it does now.

As a chef I absolutely love Marco, however, as a person I think he can be extremely complicated. It definately comes out in his book. I respect what he managed to achieve at such a young age and I don't think there are many chef's around today with this guys passion for cooking. Loved this book and very entertaining. I read this book first, then Gordon Ramsay's, and it was interesting to hear both sides of their stories when it came to their feud !! I detect that there is a slight bit of jealously on Marco's side, as his one time apprentice, went on to become more famous than him. T

This book was absolutely fascinating to me. The intensity and drive of Chef Marco Pierre White is indescribable. The original “rock star chef” born of humble beginnings in Leeds rising to the highest honors possible from Michelin Guide in all areas to the calamity in his personal life being entirely driven by his work and neglecting his family. It’s a page turner for sure, I read it in about three days. A truly excellent book and even has some of his signature recipes in it!!

First there was Jacques Pepin's Apprentice, then Anthony Bourdain's Kitchen Confidential, and now this book. They all tell the 10,000 hour story...how hard and how long one must work to become a genius. They all describe the environment in a professional kitchen, which seems always to be one of vicious, belittling management styles. I enjoyed this book...the behavior that White exhibited while propelling himself to stardom is just over the top amazing and great reading, even if it is sometimes distasteful. He's not a likeable person in my world, but so what? He has done well for himself, and the book imparts interesting recipe ideas and techniques. If you like Bourdain's writing, you'll like this book.

All the 2-star reviews are on-the-mark, but if you enjoy hearing Gordon Ramsey "bollicking" his wanna-be chefs on Hell's Kitchen, you may enjoy White's extended rant. I did. For anyone in the know about food, this book is likely to disappoint, but for those of us who can't imagine anyone wanting to eat pig's trotters, sweetbreads or any of the other exotic foods he describes, there's more than enough discussion of haute cuisine. I enjoyed the story of a customer who insisted on ordering a plate of "chips" (french fries) made by Marco himself, only to get a high-priced bill to accompany them. That would have been me, and I would have enjoyed them immensely.

This book was funny, sad and inspirational all at the same time. Some off the wall stories like the "Cheese Wall Incident" and the "I Don't Need These Stars Anymore" make this book a must read if your a kitchen worker. I think many people misunderstood Chef White or "Boss" as he would rather had been called when he was young. He was just a quite young lad who had a passion that few of us have never or ever will feel and did the best with what he had. He walks you though some great and not so great moments of his tattered yet amazing journey from the bottom to the top and handing back his oh so beloved stars and forks.

I was expecting something far more interesting from this ultra famous chef. Something along the lines of Heat, or one of Anthony Bourdain's books. All I learned really is that he was a perfectionist chef, a task maste. His training of other famous chefs such as Mario Batali and Gordon Ramsey could have been fascinating, but the stories were related in a very dry, humorless manner.

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