Author: Marco Pierre White Publisher: Random House ISBN: 1448177634 Category : Cooking Languages : en Pages : 278
Book Description
Long before Gordon Ramsay and Antony Bourdain, there was Marco Pierre White: the first and the greatest enfant terrible of the cookery world. His book, White Heat, caused a sensation on publication in 1990. Now Marco puts his chef's whites back on and returns to the kitchen for the first time in years as he puts the celebrities through their paces on this exciting and enduringly popular television show, moving into its third series. The colourful chef, as famous for his ability to make headlines as for making headturning dishes, serves up 100 delicious recipes in this mouthwatering cookery book. Alongside the wonderful recipes - ranging from partridge pie with creamy wild mushroom sauce to melting chocolate souffle with vanilla cream - come shortcuts, masterful tips and tricks of the trade. Marco Pierre White is a natural for television and this fully illustrated book allows his talents to shine. Use this book at home and you'll have a taste of what it's like to cook in the company of a culinary genius.
Author: Gordon Ramsay Publisher: Harper Collins ISBN: 0061828580 Category : Biography & Autobiography Languages : en Pages : 329
Book Description
Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell For the first time, Ramsay tells the full inside story of his life and how he became the world's most famous and infamous chef: his difficult childhood, his brother's heroin addiction, his failed first career as a soccer player, his fanatical pursuit of gastronomic perfection and his TV persona—all of the things that made him the celebrated culinary talent and media powerhouse that he is today. In Roasting in Hell's Kitchen Ramsay talks frankly about his tough and emotional childhood, including his father's alcoholism and violence and their effect on his relationships with his mother and siblings. His rootless upbringing saw him moving from house to house and town to town followed by the authorities and debtors as his father lurched from one failed job to another. He recounts his short-circuited career as a soccer player, when he was signed by Scotland's premier club at the age of fifteen but then, just two years later, dropped out when injury dashed his hopes. Ramsay searched for another vocation and, much to his father's disgust, went into catering, which his father felt was meant for “poofs.” He trained under some of the most famous and talented chefs in Europe, working to exacting standards and under extreme conditions that would sometimes erupt in physical violence. But he thrived, with his exquisite palate, incredible vision and relentless work ethic. Dish by dish, restaurant by restaurant, he gradually built a Michelin-starred empire. A candid, eye-opening look into the extraordinary life and mind of an elite and unique restaurateur and chef, Roasting in Hell's Kitchen will change your perception not only of Gordon Ramsay but of the world of cuisine.
Author: Marco Pierre White Publisher: Mitchell Beazley ISBN: 9781845339906 Category : Cooking Languages : en Pages : 192
Book Description
Once in a blue moon a book is published that changes irrevocably the face of things. White Heat is one such book. Since it was originally produced in 1990, it has gone on to become one of the most enduring classic cookbooks of our time. With its unique blend of outspoken opinion, recipes and dramatic photographs by the late legendary photographer Bob Carlos Clarke, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen. This 25th anniversary edition features brand new material, including photographs from the late Bob Carlos Clarke and contributions from James Steen, Lindsey Carlos Clarke and a host of high-profile chefs: Jason Atherton, Sat Bains, Mario Batali, Raymond Blanc, Anthony Bourdain, Adam Byatt, David Chang, Phil Howard, Tom Kerridge, Paul Kitching, Pierre Koffmann, Gordon Ramsay and Jock Zonfrillo.
Author: Marco Pierre White Publisher: Bloomsbury Publishing USA ISBN: 1596919329 Category : Cooking Languages : en Pages : 271
Book 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.
Author: Marco Pierre White Publisher: Bloomsbury Publishing USA ISBN: 1596914971 Category : Cooking Languages : en Pages : 271
Book Description
“There hasn't been a food memoir this deliciously wicked since Anthony Bourdain's Kitchen Confidential.”—Portland Oregonian The Devil in the Kitchen is legendary chef Marco Pierre White's memoir of growing up working-class in Leeds and going on to become a king in the culinary world—the original celebrity chef. The first British chef (and the youngest chef anywhere) to win three Michelin stars—and also the only one to ever give them all back—is known equally for his astonishing talent and for being a chain-smoking, pot-throwing enfant terrible of the kitchen. InThe Devil in the Kitchen he takes readers on a revealing and raucous ride, featuring some of the biggest names in the food world and beyond. It's truly a decadent feast for anyone who loves food or just a great story.
Author: Frankie Dettori Publisher: HarperCollins UK ISBN: 0007564848 Category : Cooking Languages : en Pages : 244
Book Description
A sumptuous collection of mouth-watering recipes, heart-warming anecdotes and vibrant photography that bring the warmth of Italy to your kitchen table. Blending the character of Frankie Dettori’s family's traditional Italian home cooking and the sophistication of Marco Pierre White's world-famous kitchens, this is a feast for all the senses.
Author: Marco Pierre White Publisher: Bloomsbury USA ISBN: 9781596913615 Category : Biography & Autobiography Languages : en Pages : 256
Book Description
What do Mario Batali, Heston Blumenthal, and Gordon Ramsay have in common? Answer: They all survived tours of duty in the kitchen of Marco Pierre White. In the UK, White's brilliant cooking and high-wattage antics have made him a legend: the first British chef (and the youngest chef anywhere) to win three Michelin stars, 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, he tells the story of his life in food, spanning his apprenticeship with Albert and Michel Roux, his wild years in the bacchanal of 1980s Chelsea, his ferocious pursuit of the highest Michelin rating, and his "retirement career" as a hugely successful restaurateur. With cameos from the likes of Michael Caine, Madonna, and Damien Hirst, The Devil in the Kitchen leaves no dish unserved, relating the backroom antics, the blood feuds, and the passion for great food that have driven London's greatest restaurants for decades.
Author: Anthony Bourdain Publisher: A&C Black ISBN: 1408845040 Category : Biography & Autobiography Languages : en Pages : 386
Book Description
After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.
Author: Gordon Ramsay Publisher: Harper Collins ISBN: 0061828580 Category : Biography & Autobiography Languages : en Pages : 290
Book Description
Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell For the first time, Ramsay tells the full inside story of his life and how he became the world's most famous and infamous chef: his difficult childhood, his brother's heroin addiction, his failed first career as a soccer player, his fanatical pursuit of gastronomic perfection and his TV persona—all of the things that made him the celebrated culinary talent and media powerhouse that he is today. In Roasting in Hell's Kitchen Ramsay talks frankly about his tough and emotional childhood, including his father's alcoholism and violence and their effect on his relationships with his mother and siblings. His rootless upbringing saw him moving from house to house and town to town followed by the authorities and debtors as his father lurched from one failed job to another. He recounts his short-circuited career as a soccer player, when he was signed by Scotland's premier club at the age of fifteen but then, just two years later, dropped out when injury dashed his hopes. Ramsay searched for another vocation and, much to his father's disgust, went into catering, which his father felt was meant for “poofs.” He trained under some of the most famous and talented chefs in Europe, working to exacting standards and under extreme conditions that would sometimes erupt in physical violence. But he thrived, with his exquisite palate, incredible vision and relentless work ethic. Dish by dish, restaurant by restaurant, he gradually built a Michelin-starred empire. A candid, eye-opening look into the extraordinary life and mind of an elite and unique restaurateur and chef, Roasting in Hell's Kitchen will change your perception not only of Gordon Ramsay but of the world of cuisine.
Author: Marco Pierre White
Author: Gordon Ramsay
Author: Marco Pierre White
Author: Marco Pierre White
Author: Marco Pierre White
Author: Frankie Dettori
Author: Gordon Ramsay
Author: Marco Pierre White
Author: Anthony Bourdain
Author: Gordon Ramsay