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Marco Pierre White: Making of Marco Pierre White,Sharpest Chef in History [Kindle Edition]

Charles Hennessy
4.0 out of 5 stars  See all reviews (2 customer reviews)

Print List Price: £16.99
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Book Description

Marco was born of working-class parents on a bleak council estate in Leeds, and his Italian mother died when he was six years old. Today he has become a star chef of international renown, a controversial media celebrity, a national icon of the 1980s and 1990s, and a multimillionaire entrepreneur - all before the age of 40. How has this staggering rise to fame and fortune been achieved? MPW (as he calls himself and many of his new restaurants) is today widely regarded as the best cook in the country, but his astonishing talents and understanding of food are only part of the explanation. As this fascinating book reveals, there are many sides to this complex man which the massive media coverage he has received over the years have never revealed. Charles Hennessy tells the story with insight: the unpromising early life, his first job as a kitchen porter in Harrogate, the epiphany at the age of 17 when he went to work at the Box Tree restaurant in Ilkley, his arrival in London, learning under the Roux brothers, Pierre Koffmann and Raymond Blanc, and the opening of his own first restaurant, Harvey's from whence his fame and fortune grew.

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Amazon Review

At the age of around 40, is Marco Pierre White ready for a biography? Charles Hennessy evidently thinks so, and so presumably does White himself. Those 40 years have been dense with achievement; moreover, since White has apparently announced his intention of giving up cooking in favour of managing his business interests, on the not implausible grounds that he has nothing left to achieve, perhaps the threshold of middle age is a suitably pivotal moment for a summing up.

White's is the kind of exemplary career afforded only to a few exceptionally gifted, driven individuals: "geniuses", if you like. In Charles Hennessy's Marco the engine propelling this startling narrative is a childhood striking in its archetypes. The brooding child from a housing estate on the fringes of Leeds, out poaching with his dogs and ferrets; the beautiful, gifted Italian mother dying inexplicably young; the belligerent father (who could "start a fight in an empty room") betraying her memory by bringing into the household a hated stepmother; the penniless youth in London chancing upon his mentors the Roux brothers; the subsequent astonishing trajectory and the portfolio of remarkable, sometimes great, restaurants--this is myth or folktale. Charles Hennessy has done a brisk, some might say hasty, job of telling this potent story, his chosen style producing on occasion bizarre effects ("In the unlikely purlieus of Ilkley, he had worshipped at the altar of French haute cuisine, but the services had been conducted by mere acolytes"). One might ask whether learning what one needs to know about Marco Pierre White is best achieved by reading his biography or by visiting his restaurants and eating his food, but those who opt for the former will find it here. --Robin Davidson

Book Description

The first and only authorised biography of the world famous chef and self made millionaire.

Product details

  • Format: Kindle Edition
  • File Size: 349 KB
  • Print Length: 224 pages
  • Publisher: Ebury Digital (28 Feb. 2011)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B004PGNH50
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Enhanced Typesetting: Not Enabled
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #319,684 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful
3.0 out of 5 stars Great for 1999, now a little dated 5 May 2007
"Marco: The Making of Marco Pierre White, Sharpest Chef in History"

by Charles Hennessy, gets tree stars from me. The book is a good read, but I've taken off a star for the two following reasons:

Firstly, the book is now a little dated, particularly with MPW two new autobiographys (I have read "White Slave", and can highly recommend). This book would have maybe been a great read in 1999, but now only provides supplementary material to the newer MPW books.

Secondly, the book is effectively only a narrative, with some "sour grape" tidbit commentary along the way. There isn't a whole lot of critical analysis. To highlight one example, the book ends with MPW handing in his 3 Michelin stars - this is obviously a huge moment in his life, but the author devotes barely a page to it. A mere full stop. Why did Marco quit? More time with family? (maybe) A falling out with the Michelin people? (rumoured) To devote his time to being a restaurantuer, and not pretend that he was still behind the stove? (see White Slave).
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5.0 out of 5 stars Five Stars 18 Mar. 2015
Format:Kindle Edition|Verified Purchase
Best chef
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Most Helpful Customer Reviews on (beta) 4.3 out of 5 stars  3 reviews
5.0 out of 5 stars Amazing Chef - Inspiring works and life! 11 May 2002
By marcopia - Published on
I read white Heat, Wild Food from Land and Sea and just got hold of this book and it is definitely one of the books that reveals the life and career of chef marco pierre white, definitely one of the sharpest chef in history. Charles Hennessey has shed light on what was prevously much hyped though not accurately reliable. An inspiring chef for students of culinary arts like me and hundreds of them around the world!!! Marco Pierre white is a rare gem in the treasure of chefs
5.0 out of 5 stars Great book about a great chef... 9 May 2011
By mickey1960 - Published on
Format:Kindle Edition
This is a great book if you want to know how the worlds best chef came to be...Marco is king of the less is more theory of cooking...He let's the food speak for it's self and thus the meal becomes more exciting...I enjoyed every page of this book and I know you will too...Cheers Mike
0 of 4 people found the following review helpful
3.0 out of 5 stars It was OK 7 Sept. 2000
By A Customer - Published on
This book was OK. I gave it three stars because it wasn't spactacular but it was like all of the other "making of a famous chef and their history" books.
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