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White Slave: The Autobiography
 
 
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White Slave: The Autobiography (Hardcover)

by Marco Pierre White (Author)
4.6 out of 5 stars  See all reviews (31 customer reviews)

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Product details

  • Hardcover: 314 pages
  • Publisher: Orion (23 Aug 2006)
  • Language English
  • ISBN-10: 0752874632
  • ISBN-13: 978-0752874630
  • Product Dimensions: 23.6 x 15.8 x 3.4 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon.co.uk Sales Rank: 100,061 in Books (See Bestsellers in Books)

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Product Description

THE SUNDAY TIMES

'Inspirational'


Review

'Inspirational' (THE SUNDAY TIMES )

'Utterly unputdownable' (GLAMOUR )

'if you really want to know what the chefs get up to in the privacy of their own pantries, pick up White Slave, a tale of violence, genius and sex amongthe pans.' (THE SCOTSMAN )
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Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

31 Reviews
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 (26)
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 (2)
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 (1)
2 star:    (0)
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 (2)
 
 
 
 
 
Average Customer Review
4.6 out of 5 stars (31 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
28 of 30 people found the following review helpful:
5.0 out of 5 stars Have you heard the one about the pig's trotter?, 27 Sep 2007
By David Jenkins "Hub-UK" (Ipswich, England) - See all my reviews
(REAL NAME)      
This review is from: Devil in the kitchen (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!
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8 of 8 people found the following review helpful:
5.0 out of 5 stars fiendishly good, 28 April 2009
This review is from: Devil in the kitchen (Paperback)
Prince of lies, lord of the darkness, Mephistopheles, Miss Stanley, call him what you will, the devil has always been closely associated with the culinary arts. How else can one explain the transformation of the good (egg, flour, beef) into the evil (omelette, pastry, mince)? Marco Pierre White has been recreating eternal damnation and torment on television for the last few weeks (successfully), and the pages of this book, reeking of sulphur and burnt at the edges, are a testament to his efforts. What is more diabolical than a whisk? All the more surprising when one considers that part of his skull is made of papier maché.
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3 of 3 people found the following review helpful:
3.0 out of 5 stars Well written but overcooked in parts, 1 Jan 2008
This review is from: Devil in the kitchen (Paperback)
After watching MPW on Hells Kitchen I was intrigued to learn more about the man who demanded respect. His story is all about hard work and commitment with a small amount of humour. His dedication is unrivalled and so is his success.

The downside of the book is his continual appreciation of himself. We all know he is rude, successful, a rock star chef and intelligent but the purpose of a book is to allow the reader to make those assumptions themselves. The book is written with the same forced persuasion that he used in Hells Kitchen and is very much like the mans persona - intense and direct. It also name drops at every opportunity which I felt was not needed - I wanted to learn more about MPW himself.

I found it hard to digest that all the rows and falling out's he had were not his fault and in other parts it was difficult convincing myself that I was reading a truth.

However the references to his family and particularly his mother were written with affection, the final chapter was one of the most honest and heartfelt sections of the book. That I felt was the true MPW.

The book is interesting and oozes arrogance and it is probably worth reading to compare the differences with Gordan Ramsay and both versions of their falling out in Humble Pie.


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Most Recent Customer Reviews

4.0 out of 5 stars 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 2 months ago by M. Hughes

1.0 out of 5 stars don't bother
If you've seen him on TV you'd probably get the impression that MPW is a bit of a tosser.

However after reading the first couple of chapters of this autobiography... Read more
Published 2 months ago by Tim Robinson

5.0 out of 5 stars Buying books on line
I bought this second hand book ready for my holiday; the condition of the book was exactly as stated by the seller. It arrived wrapped and in double quick time. Read more
Published 2 months ago by K. Campbell

4.0 out of 5 stars Good
An interesting book about an interesting man. You do wonder how much is his own need for fame/recognition and how much is passion derived truly from food. Read more
Published 3 months ago by J. Boyes

5.0 out of 5 stars A cheffing good read
I have only ever read three other autobiographies and that was enough to put me off the genre for good. Read more
Published 3 months ago by Helen Simpson

5.0 out of 5 stars The powerful story of a driven man
This book takes no time in introducing us to the powerful story of a boy who loses his mother very young and spends much of his life racing to close the hurt this causes. Read more
Published 4 months ago by Mr W

5.0 out of 5 stars Good read
This is a good book, it is Interesting and intriguing and once you start to read it, it is very difficult to put it down. Read more
Published 5 months ago by Ms. C. K. Benn

5.0 out of 5 stars Very inspirational book.
While I know that the reputation that Marco Pierre White has is that of a very difficult individual, you can't help but be inspired by this book. Read more
Published 5 months ago by Nicola Lightfoot

5.0 out of 5 stars Great Book, amazing life story.
If you ever thought you could work in a professional kitchen then this book will prove otherwise. It's a great read and an amazing life story. Read more
Published 5 months ago by G. Turner

1.0 out of 5 stars originally released as "White Slave" : An Appalling Title
I wanted to know what life is like as a modern slave and the slave trade, and this book thoroughly failed to meet its modest title. Read more
Published 10 months ago by Mr. M. A. Reed

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