The Devil in the Kitchen

When Marco Pierre White's mother died when he was just six years old, it transformed his life. Soon, his father was urging him to earn his own keep and by sixteen he was working in his first restaurant. White went on to learn from some on the best chefs in the country.

At Harveys in Wandsworth, which he opened in 1987, he developed a reputation as a stunning cook and a rock'n'roll sex god of the kitchen. But he was also a man who might throw you out of his restaurant and his temper was legendary, as younger chefs such as Gordon Ramsay and Heston Blumenthal would find out when they worked for him. He eventually opened several more restaurants, won every honour going and then realised that it still wasn't enough.

Here Marco takes the reader right into the heat of the kitchen with a sharp-edged wit and a sizzling pace that will fascinate anyone brave enough to open the pages of this book and enter his domain.

“This book should serve as a primer to young men on the make”

- GUARDIAN

Marco Pierre White was born in Leeds and learnt his trade at the Box Tree in Ilkley, Le Gavroche, Tante Claire and Le Manoir. He opened his first restaurant, Harveys, in 1987 and was the first British chef to win three Michelin stars at Hyde Park Motel. More honours followed before, at 38, he retired from the kitchen and began to build a career as a hugely successful businessman.

Previous titles:

White Slave (HC edition of The Devil in the Kitchen, Oct 06);

The Mirabelle Cookbook;

Canteen Cuisine;

White Heat

When Marco Pierre White's mother died when he was just six years old, it transformed his life. Soon, his father was urging him to earn his own keep and by sixteen he was working in his first restaurant. White went on to learn from some on the best chefs in the country.At Harveys in Wandsworth, which he opened in 1987, he developed a reputation as a stunning cook and a rock'n'roll sex god of the kitchen. But he was also a man who might throw you out of his restaurant and his temper was legendary, as younger chefs such as Gordon Ramsay and Heston Blumenthal would find out when they worked for him. He eventually opened several more restaurants, won every honour going and then realised that it still wasn't enough.Here Marco takes the reader right into the heat of the kitchen with a sharp-edged wit and a sizzling pace that will fascinate anyone brave enough to open the pages of this book and enter his domain.

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