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American Poems: Book: The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef
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 Home » Book » 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

  • Author:Marco Pierre White
  • Publisher:Bloomsbury USA
  • Category:Book
  • List Price: $17.00
  • Buy New: $10.01
  • as of 4/21/2014 02:28 EDT details
  • You Save: $6.99 (41%)
In Stock
New (47) Used (50) from $3.78
  • Seller:pbshopus
  • Sales Rank:27,531
  • Languages:English (Unknown), English (Original Language), English (Published)
  • Media:Paperback
  • Number Of Items:1
  • Edition:First Edition
  • Pages:272
  • Shipping Weight (lbs):0.6
  • Dimensions (in):2.2 x 3.2 x 0.3
  • Publication Date:May 27, 2008
  • ISBN:1596914971
  • EAN:9781596914971
  • ASIN:1596914971
Availability:Usually ships in 1-2 business days


Editorial Reviews:
Synopsis
“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.
Amazon.com Review
Amazon Significant Seven, May 2007: Marco Pierre White made history as the most decorated chef in the UK and still holds the honor as the youngest chef ever to win three Michelin stars. Billed as a "brooding Byron" of the kitchen, MPW brought a punk-rock sensibility to his craft, shattering centuries-old rules of fine-dining tradition (and bruising many egos in the process) in his pursuit for perfection. He remains a searing influence on a generation of chefs who survived tours-of-duty in his kitchen brigade and those inspired by White Heat, his modern-classic cookbook (and now high-priced collector's item). In his absorbing culinary memoir, The Devil in the Kitchen, MPW offers intimate insights into his storied career presenting a larger-than-life portrait of a living legend and a culinary genius. --Brad Thomas Parsons

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