Cook Book Review
The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef by Marco Pierre White
Marco Pierre White, the first British chef to win three Michelin stars, is an honest, raw description of the life of this master chef. The Devil in the Kitchen tells White’s own story, from growing up in working-class Leeds to running a Michelin-star restaurant – all while living a wildly uncontrollable life, overall.
The Devil in the Kitchen is perfect for any budding chef, as it tells a unique story with an inside perspective on what it takes to make it in the culinary world, how to run a world-renowned kitchen, and what it’s like to work with some of the biggest names in the culinary world.
“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
- Do the rewards of being a chef outweigh the hardships?
- Who is the best cook or chef in the world?
- What should I do to stop my family from causing cross-contamination while cooking?
- What is the best way to learn the chemistry behind cooking?
- What is the best way to blanch vegetables and greens? How much nutrition is retained after this process?