Ebook Herunterladen The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef, by Marco Pierre White James Steen
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The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef, by Marco Pierre White James Steen
Ebook Herunterladen The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef, by Marco Pierre White James Steen
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Amazon.de
Amazon Significant Seven, May 2007: Marco Pierre White made history as the most decorated chef in the UK and still holds the honor as the youngest chef ever to win three Michelin stars. Billed as a "brooding Byron" of the kitchen, MPW brought a punk-rock sensibility to his craft, shattering centuries-old rules of fine-dining tradition (and bruising many egos in the process) in his pursuit for perfection. He remains a searing influence on a generation of chefs who survived tours-of-duty in his 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 in the 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
Pressestimmen
“A moving, unaffected, delightfully honest book. At times it's almost sweet. The culinary memoir it most recalls is, of all things, Jacques Pepin's "Apprentice." Like Pepin, White grew up in a family that had little but appreciation of good food. And like "the apprentice," white's book has early moments of heartbreaking privation and loss that give way to happy momentum-a dawning on the protagonist's part and eventually, on that of his bosses, peers and public, that he is perpetually gifted at cooking...Even as White recounts these tales, though he does so without sensationalism or self-congratulation...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“Marco will always remain the epitome of the wicked, talented, flamboyant chef--the archetype made flesh. And really, would we want him any other way?†―Independent“There hasn't been a food memoir this deliciously wicked since Anthony Bourdain's "Kitchen Confidential"...but White's story ultimately proves more compelling because he's willing to expose his flaws instead of hiding behind cynicism. And I learned more about what it's like to cook in a restaurant kitchen than from any other book I've read.†―Portland Oregonian“The original enfant terrible of the kitchen….One can feel White's influence not only in his gastronomic legacy, but also in the wild-boy posturing of the volatile celebrity chefs who now populate our televisions.†―Guardian
Alle Produktbeschreibungen
Produktinformation
Gebundene Ausgabe: 244 Seiten
Verlag: Bloomsbury (1. Mai 2007)
Sprache: Englisch
ISBN-10: 1596913614
ISBN-13: 978-1596913615
Größe und/oder Gewicht:
15,5 x 2,8 x 24,9 cm
Durchschnittliche Kundenbewertung:
4.0 von 5 Sternen
1 Kundenrezension
Amazon Bestseller-Rang:
Nr. 1.626.164 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
War er nun "ECHT" der KÜchenrambo, als den ihn alle sahen? Oder doch eher ein Schmusekätzchen, das zur besseren Selbstvermarktung den Bürgerschreck gab/gibt? Beides dürfte stimmen. Eine Profiküche ist eine hitzige Sache, der Ton oft rau. Dass Fäuste und Messer fliegen sollte nicht normal sein, doch es kommt vor. White schreibt recht glaubhaft über sich und seine Historie und man kann nachvollziehen, wie er tickt. All or nothing. Einer, der es geschafft hat: Drei Sterne erkochen, halten, weitere Sterne und Lorbeeren erkochen, und dann alles dankend zurückgeben. Jetzt hat er offfenbar seine Ruhe als Großgastronom gefunden, fern des Herds als Manager.. Und sein Ziel erreicht: Nicht am Herd alt werden müssen, sondern vorher reich zu werden. Cool.
It was fascinating to read about the hell a great chef had to through to achieve three Michelin stars. His account is brutally honest about his self absorbed pursuit of perfection and lack of compassion for others. I can't imagine a more revealing account of one's life. It felt abit like an autopsy.
For a seemingly interesting life, this is a bland story telling.I had watched Marco on Masterchef and was certainly intrigued by his approach and practice of the craft. His style was certainly appealing. He knew how to talk in front of the camera. He marked his presence. Compared to that, the book seems rather uninteresting. Getting into too mundane aspects, it is repetitive and unidimensional. I don't if its how the life of the man was, or how he preferred to see his life, but I'm sure a life is more interesting than the "getting up-going to work-pushed by people /shouting at people - doing work- getting exhausted-crashing on the bed" routine. If that is the case, one should certainly restrain from writing autobiographies. There were certain parts of the book, especially inserts in italics, where one gets to see the mind of the man, his ideas, his views.If the idea out of being repetitive & talking mostly about the kitchen life & restaurant (so little about the food, his philosophy about that) was to show the tough life and the obsessive nature of the man (about michelin stars!!!), it did its work. But why do I need to read it again & again, said in almost the same way. If no other way was possible, perhaps this book should have had half the pages as it does now.
As a chef I absolutely love Marco, however, as a person I think he can be extremely complicated. It definately comes out in his book. I respect what he managed to achieve at such a young age and I don't think there are many chef's around today with this guys passion for cooking. Loved this book and very entertaining. I read this book first, then Gordon Ramsay's, and it was interesting to hear both sides of their stories when it came to their feud !! I detect that there is a slight bit of jealously on Marco's side, as his one time apprentice, went on to become more famous than him. T
This book was absolutely fascinating to me. The intensity and drive of Chef Marco Pierre White is indescribable. The original “rock star chef†born of humble beginnings in Leeds rising to the highest honors possible from Michelin Guide in all areas to the calamity in his personal life being entirely driven by his work and neglecting his family. It’s a page turner for sure, I read it in about three days. A truly excellent book and even has some of his signature recipes in it!!
First there was Jacques Pepin's Apprentice, then Anthony Bourdain's Kitchen Confidential, and now this book. They all tell the 10,000 hour story...how hard and how long one must work to become a genius. They all describe the environment in a professional kitchen, which seems always to be one of vicious, belittling management styles. I enjoyed this book...the behavior that White exhibited while propelling himself to stardom is just over the top amazing and great reading, even if it is sometimes distasteful. He's not a likeable person in my world, but so what? He has done well for himself, and the book imparts interesting recipe ideas and techniques. If you like Bourdain's writing, you'll like this book.
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