Marco: the making of Marco Pierre White, the sharpest chef in history

Hennessy, Charles

ISBN 10: 009186819X / ISBN 13: 9780091868192

Published by Ebury Press, 2000

About this Item

Very clean, tightly bound book with no inscriptions, in an unclipped dustjacket, which is sunned at the spine. 224 pages, photos on 14 plates, index. Includes several of Marco's own recipes.

Seller Inventory # 55693

Bibliographic Details

• Title: Marco: the making of Marco Pierre White, the sharpest chef in history
• Publisher: Ebury Press
• Publication Date: 2000
• ISBN 10: 009186819X
• ISBN 13: 9780091868192
• Binding: Hardcover
• Edition: First Edition.
• Condition: Very Good
• Dust Jacket Condition: Very Good

About this title

Synopsis

Marco was born of working-class parents on a bleak council estate in Leeds, and his Italian mother died when he was six years old. Today he has become a star chef of international renown, a controversial media celebrity, a national icon of the 1980s and 1990s, and a multimillionaire entrepreneur - all before the age of 40. How has this staggering rise to fame and fortune been achieved? MPW (as he calls himself and many of his new restaurants) is today widely regarded as the best cook in the country, but his astonishing talents and understanding of food are only part of the explanation. As this fascinating book reveals, there are many sides to this complex man which the massive media coverage he has received over the years have never revealed. Charles Hennessy tells the story with insight: the unpromising early life, his first job as a kitchen porter in Harrogate, the epiphany at the age of 17 when he went to work at the Box Tree restaurant in Ilkley, his arrival in London, learning under the Roux brothers, Pierre Koffmann and Raymond Blanc, and the opening of his own first restaurant, Harvey's from whence his fame and fortune grew.

About the Author

Charles Hennessy has had two distinguished careers, first as an advertising copywriter in such distinguished firms as Benson's, where Dorothy L. Sayers was his colleague, Ogilvy & Mather in New York, and J. Walter Thompson and Young & Rubicam in Paris. Then he turned to journalism, and has been a regular contributor to The Times, to its Saturday magazine, and to Bon Appétit. He published his memoirs, Nobody Else is Perfect, in 1980.