The Devil in the Kitchen
Sex, Pain, Madness and the Making of a Great Chef
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The Devil in the Kitchen
Letto da:
Timothy Bentinck
Acquista ora a 14,11 €
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Letto da:
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Timothy Bentinck
An exhilarating memoir from the original "bad boy" of cooking 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 culinary genius whose fierce devotion to food has been the only constant throughout 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 raucous 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 searing honesty and wicked humor, he gives us insight into how one becomes 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.©2006 Marco Pierre White (P)2015 Audible, Inc.
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Recensioni della critica
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.
Bubbles over with pot-hurling, star-chasing antics that earned him the title The Devil in the Kitchen.
His memoir walks us through his career like a grand tasting menu.
[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.
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.
Tantalizing.
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