--- product_id: 118451965 title: "The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef" price: "€ 13.56" currency: EUR in_stock: false reviews_count: 13 url: https://www.desertcart.hr/products/118451965-the-devil-in-the-kitchen-sex-pain-madness-and-making store_origin: HR region: Croatia --- # The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef **Price:** € 13.56 **Availability:** ❌ Out of Stock ## Quick Answers - **What is this?** The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef - **How much does it cost?** € 13.56 with free shipping - **Is it available?** Currently out of stock - **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/118451965-the-devil-in-the-kitchen-sex-pain-madness-and-making) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description An exhilirating memoir from the legendary Godfather of Bad Boy cookimg and a thrilling look behind the doors of a 3-star kitchen. 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. Review: Three Stars? Bah! - Marco Pierre White is a true chef. I have known of this man for a while, with only minor exposure. After watching the "Marco Cooks for..." television series from the 90s, I became very intrigued about this man and wanted to know more. With little arrogance, Marco writes about his life in this easy to read book. From very humble beginnings and his rise to a three star chef, as well as a combination of accolades that any chef has yet to duplicate. I have so much respect for Marco after reading this. He really pushed himself at every moment he could to get into a new kitchen and cook. He may have gained a reputation for being a bully and extreme in his methods, but as a youth he was the one who took the bullying, he accepted criticisms and it made him strive to get better. A slough of coincidences got him jobs and put him in kitchens with people that propelled his career into ways he never imagined. What's more is that he, unlike other celebrity chefs, actually cared about the food. He always kept on an apron alongside his brigade, his hands burning on the stove with the others. After holding onto his three stars for five years, he decided to hand them back. He thought the system was corrupt. Why should restaurants hold onto stars that the chefs don't even cook at? How can stars be transferred from one place to another? Are the stars for the food, the restaurant, or the chef? Along with a collection of amusing stories and events, as well as some actual insight into the methods of fine dining, you will gain a great respect for Marco, regardless of how much you may or may not know about him or cooking. A great read! Review: As a chef , I really enjoyed this book - I have been aware of Chef White for many years. He always was a mythical figure in my circles. This book is an amazing read. It really explores the life of a driven chef who rose up to the top and just walked away. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #205,963 in Kindle Store ( See Top 100 in Kindle Store ) #43 in Biographies & Memoirs of Chefs #47 in Gastronomy History (Books) #69 in Culinary Biographies & Memoirs | ## Images ![The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef - Image 1](https://m.media-amazon.com/images/I/71nf+vyRNpL.jpg) ## Available Options This product comes in different **Media Language, Media Format** options. ## Customer Reviews ### ⭐⭐⭐⭐⭐ Three Stars? Bah! *by Y***O on February 22, 2013* Marco Pierre White is a true chef. I have known of this man for a while, with only minor exposure. After watching the "Marco Cooks for..." television series from the 90s, I became very intrigued about this man and wanted to know more. With little arrogance, Marco writes about his life in this easy to read book. From very humble beginnings and his rise to a three star chef, as well as a combination of accolades that any chef has yet to duplicate. I have so much respect for Marco after reading this. He really pushed himself at every moment he could to get into a new kitchen and cook. He may have gained a reputation for being a bully and extreme in his methods, but as a youth he was the one who took the bullying, he accepted criticisms and it made him strive to get better. A slough of coincidences got him jobs and put him in kitchens with people that propelled his career into ways he never imagined. What's more is that he, unlike other celebrity chefs, actually cared about the food. He always kept on an apron alongside his brigade, his hands burning on the stove with the others. After holding onto his three stars for five years, he decided to hand them back. He thought the system was corrupt. Why should restaurants hold onto stars that the chefs don't even cook at? How can stars be transferred from one place to another? Are the stars for the food, the restaurant, or the chef? Along with a collection of amusing stories and events, as well as some actual insight into the methods of fine dining, you will gain a great respect for Marco, regardless of how much you may or may not know about him or cooking. A great read! ### ⭐⭐⭐⭐⭐ As a chef , I really enjoyed this book *by C***S on November 16, 2024* I have been aware of Chef White for many years. He always was a mythical figure in my circles. This book is an amazing read. It really explores the life of a driven chef who rose up to the top and just walked away. ### ⭐⭐⭐⭐ I would love to be a fly on the wall for a ... *by J***Y on September 14, 2015* I am a chef of the old school and never have used brutal belittling as a tool. Aggressive and concise guidance, YES but never humiliation. He has 3 stars I do not but different country and different HR directors to deal with. He is a culinary master a deserves every accolade he has received. We follow in the footsteps of each our own mentors, I never chose him but non the less and interesting book he has written. I would love to be a fly on the wall for a re-union of him and chef Ramsey, another european mad man.. A read that is worthy of your time, though i caution the first year culinary student.. --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.hr/products/118451965-the-devil-in-the-kitchen-sex-pain-madness-and-making](https://www.desertcart.hr/products/118451965-the-devil-in-the-kitchen-sex-pain-madness-and-making) --- *Product available on Desertcart Croatia* *Store origin: HR* *Last updated: 2026-11-10*