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Review
This book should serve as a primer to young men on the make (GUARDIAN )
Lynn Barber, Daily Telegraph
The first half of this book is one of the most inspiring memoirs I
have ever read... --This text refers to the Hardcover edition.
have ever read... --This text refers to the Hardcover edition.
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Most Helpful Customer Reviews
42 of 46 people found the following review helpful
Format:Paperback
For some reason I ignored this book when it first came out in hardback. Not sure why. Perhaps Marco Pierre White was a name from the past and someone I knew very little about . . . except perhaps that he was rude, abusive and violent in the kitchen. How's that for prejudging someone?
Don't make my mistake, this book is not to be missed. From the time I opened it at the first page until I had finished I couldn't put it down. It is well written and a fascinating account of a chef's life, albeit a pretty unique chef.
Someone who has won three Michelin stars, and is the youngest chef at the age of thirty-three to have ever achieved it, has to be a very unique person. The first British Chef to win three Michelin stars.
The start of the book takes you back to when Marco was just six years old and facing up to life after his mother's death, growing up in the male dominated world of his father and two older brothers. It then moves quickly through his formative years in Leeds, not particularly happy years, where his greatest pleasure was been able to escape fishing.
The heart of the book is of course the time at Harveys which culminates in his winning his second Michelin star before moving to open Restaurant Marco Pierre White at the Hyde Park Hotel in Knightsbridge where he wins his third Michelin star.
There is a lot more to the book than I have described. Even if you are not into cooking it is a great insight into the professional kitchen with its stress and anguish. It might also help you to understand what makes the greatest living British chef tick. Remember when he started on the road to becoming a chef he was not passionate about cooking it was just a job . . . he grew to be passionate.
The book is full of stories of the high jinx that went on in the kitchens and the restaurant. From a restaurant designer getting his Gucci suit ripped apart to a chef having his whites cut up because he complained it was too hot in the kitchen . . . he was still wearing them at the time!
And if I have not convinced you that The Devil in the Kitchen is worth reading then let me say it is worth reading just for the laugh you will get from the story about Raymond Blanc and the pig's trotter!
Don't make my mistake, this book is not to be missed. From the time I opened it at the first page until I had finished I couldn't put it down. It is well written and a fascinating account of a chef's life, albeit a pretty unique chef.
Someone who has won three Michelin stars, and is the youngest chef at the age of thirty-three to have ever achieved it, has to be a very unique person. The first British Chef to win three Michelin stars.
The start of the book takes you back to when Marco was just six years old and facing up to life after his mother's death, growing up in the male dominated world of his father and two older brothers. It then moves quickly through his formative years in Leeds, not particularly happy years, where his greatest pleasure was been able to escape fishing.
The heart of the book is of course the time at Harveys which culminates in his winning his second Michelin star before moving to open Restaurant Marco Pierre White at the Hyde Park Hotel in Knightsbridge where he wins his third Michelin star.
There is a lot more to the book than I have described. Even if you are not into cooking it is a great insight into the professional kitchen with its stress and anguish. It might also help you to understand what makes the greatest living British chef tick. Remember when he started on the road to becoming a chef he was not passionate about cooking it was just a job . . . he grew to be passionate.
The book is full of stories of the high jinx that went on in the kitchens and the restaurant. From a restaurant designer getting his Gucci suit ripped apart to a chef having his whites cut up because he complained it was too hot in the kitchen . . . he was still wearing them at the time!
And if I have not convinced you that The Devil in the Kitchen is worth reading then let me say it is worth reading just for the laugh you will get from the story about Raymond Blanc and the pig's trotter!
2 of 2 people found the following review helpful
Format:Hardcover
1st of all, Wow to the condition of this hardback book;-)White Heat
What can i say!! amazing book, a must read;-) I met Marco in oct/2010/ what a guy, Honest , thoughtful, kind & considerate & a genius, My Legend. This book if you read it with care & remember this Man was an ordinary guy that worked for all that he has achieved to this day, see through the tough exterior & see the man within;-) Happy Reading;-)
What can i say!! amazing book, a must read;-) I met Marco in oct/2010/ what a guy, Honest , thoughtful, kind & considerate & a genius, My Legend. This book if you read it with care & remember this Man was an ordinary guy that worked for all that he has achieved to this day, see through the tough exterior & see the man within;-) Happy Reading;-)
2 of 2 people found the following review helpful
Format:Hardcover
Excellent read. Brought back my personal memories of this cooking hero of mine.
From little-seen midweek lunchtime ITV food programmes to Times newspaper reviews and articles.
A superstar.
Go to YouTube and enter 'Marco cooks' to see what all the fuss was about.
From little-seen midweek lunchtime ITV food programmes to Times newspaper reviews and articles.
A superstar.
Go to YouTube and enter 'Marco cooks' to see what all the fuss was about.
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Most Recent Customer Reviews
Honesty is the best policy.
Exactly what you would expect from a Yorkshireman, total honesty, whether incriminating or not. Really interesting insight into the requirements of Michelin in their 3 star awards. Read more
Published 1 month ago by David Lamyman
Good Read
A very intresting account of one of the worlds best chefs, a little hard to get into at the start in his early life but when he gets into the restraunt game its a fantastic read,... Read more
Published 9 months ago by BB
BEST BOOK I READ!
If you admire the work that Marco Pierre White has achieved and the person he has become then you will love this book. Read more
Published 10 months ago by Review it
An Englishman With An Italian Heart
Yes, he most certainly was a 'Devil in the Kitchen', but that description stops (or begins) at the kitchen door. I really enjoyed reading this book and read it every chance I had. Read more
Published 10 months ago by Nathalie
This Book Has A Bit Of Everything!!
I cannot fault this book in any way. I wouldn't say I was a big fan of Marco Pierre White before starting to read this book, but now feel that I know him personally! Read more
Published 13 months ago by Essex Shopaholic
Brilliant Marco
Absolutly the best autobiography I have read, just could not put it down until it was finished
Published 23 months ago by T. W. Frost
Best behaved boy in the kitchen.
Wow! What can I say? I couldn't put it down, I read the whole book in about 3 hours. It was honest, heartbreaking, funny and passionate, with lovely little cooking tips along the... Read more
Published 23 months ago by Julie Hopcroft
Great read
from the moment you start this book, to the final chapter, it's a great read, with "no holds" from a master chef, even gives you cooking tips...
Published on 23 Feb 2010 by David Houston
A Great Insight
I mean that not only in terms of what it means to become a 3 star chef but also an insight into the life of the man himself. This book both shocks and inspires in equal measure. Read more
Published on 13 Dec 2009 by David Thompson
get inside his head
the only reason i bought the book was because i have read grdon ramsey's humble pie and wanted the see the other side of the fall out but to no avail there isnt anything about it... Read more
Published on 2 Sep 2009 by M. Hughes
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