Devil In The Kitchen: Sex, Pain, Madness, and the Making of a Great Chef - Softcover

"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." - David Kamp, New York Times Book Review

"Bubbles over with pot-hurling, star-chasing antics that earned him the title The Devil in the Kitchen." - Vanity Fair

"His memoir walks us through his career like a grand tasting menu." - San Francisco Chronicle

"[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." - Chicago Sun-Times

"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." - Portland Oregonian

"Tantalizing." - Vogue

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 multiply- married culinary genius whose fierce devotion to food and restaurants has been the only constant in 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 raucus 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 candid honesty and wicked humor, he gives us insight into what it takes to become 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.