The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef [Paperback]

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Amazon Significant Seven, May 2007: Marco Pierre White made history as the most decorated chef within the UK whilst still being holds the honor as the youngest chef ever to win three Michelin stars. Billed as a "brooding Byron" in the kitchen, MPW brought a punk-rock sensibility to his craft, shattering centuries-old rules of fine-dining tradition (and bruising many egos within the process) in his pursuit for perfection. He remains a searing influence on the generation of chefs who survived tours-of-duty in the kitchen brigade and those inspired by White Heat, his modern-classic cookbook (and now high-priced collector's item). In his absorbing culinary memoir, The Devil inside Kitchen, MPW offers intimate insights into his storied career presenting a larger-than-life portrait of a living legend and a culinary genius. --Brad Thomas Parsons --This text refers for an from print or unavailable edition on this title.

[Signature]Reviewed by James OselandThe world's most celebrated chefs are divided into two opposing camps these days. In one, there would be the do-gooder humanists like Alice Waters of Berkeley's Chez Panisse. In the other, there will be the self-avowed holy terrors like Britain's Marco Pierre White, author on this plodding autobiography, co-written with James Steen and originally published inside the U.K. in 2006 under the untoward title White Slave. An influential figure in English cooking inside 1980s and '90s, White built an empire of London restaurants that included Harveys (where he took over as youngest chef—at age 28—to win two Michelin stars), Mirabelle and also the Oak Room. Famous folks like Michael Caine and Prince Charles were admirers of White's smart, decadent interpretations of classic French dishes. But while White was widely lauded for his culinary skill, it was his flamboyant temper that a lot of frequently earned him headlines. An avowed proponent of tongue lashings (White calls them "bollockings") toward kitchen staff for all manner of infractions, the chef claims that such harsh behavior is justified within the quest for excellent dining. "If you are not extreme then people will take short cuts simply because they don't fear you," White explains. What he dubbed his "theatre of cruelty" extended beyond his kitchen. During White's glory years, getting thrown out of considered one of his establishments with the enfant terrible himself was considered a badge of honor by some Londoners. White recounts inside book one particular eviction, of an patron who had criticized his meal: "Staring only at that dwarfish, patronizing man... I found myself saying, 'Why don't you merely f— off?'" Scenes similar to this make in the lion's share of The Devil inside Kitchen; indeed, after having a point, they become dirge-like of their predictability. Why, Gurus myself midway through this book—right throughout the time that my discomfort at White's antics gave way to boredom—would readers, a lot less diners, want to become within the company of such a gregariously antisocial character? As could be the case with virtually any autobiography, the result is always that we're seeking a window to the subject's soul, no matter how, well, unsavory that subject might be. His book, unfortunately, provides no such insights, offering readers little a lot more than a continual, atonal concerto of scuffles with customers and insults to co-workers. Please, I wanted to tell White as I accustomed to be reading, stifle all that alpha male stuff and simply cook. (May)James Oseland could be the editor-in-chief of Saveur magazine and also the author of Cradle of Flavor: Home Cooking through the Spice Islands of Indonesia, Singapore and Malaysia (Norton, 2006).
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an from print or unavailable edition of this title.