White Slave: The Autobiography *SIGNED*

WHITE, Marco Pierre

ISBN 10: 0752874632 / ISBN 13: 9780752874630

Published by Orion, 2006

About this Item

Near Fine First Edition, first printing in Near Fine unclipped DJ. signed by the author to the fep. very good copy;

Seller Inventory # 008746

Bibliographic Details

• Title: White Slave: The Autobiography *SIGNED*
• Publisher: Orion
• Publication Date: 2006
• Language: English
• ISBN 10: 0752874632
• ISBN 13: 9780752874630
• Binding: Hardcover
• Edition: 1st Edition
• Condition: Near Fine
• Dust Jacket Condition: Near Fine
• Signed: Signed by Author(s)

About this title

Synopsis

When Marco Pierre White's mother died of a brain haemorrhage when he was just six years old, it transformed his life. Soon, his father was urging him to earn his own keep and by sixteen he was working in his first restaurant. He would then go on to learn from some of the best chefs in the country, such as Albert Roux, Raymond Blanc and Pierre Koffmann. He survived the intense pressure of hundred-hour weeks in the heat of the kitchen, developed his own style, and struck out on his own.

At Harveys in Wandsworth, which he opened in 1987, he developed a reputation as a stunning cook and a rock 'n' roll sex god of the kitchen. But he was also a man who might throw you out of his restaurant, and his temper was legendary, as younger chefs such as Gordon Ramsay and Heston Blumenthal would find out when they worked for him. He eventually opened several more restaurants, won every honour going and then realised that it still wasn't enough.

This book tells that astonishing story, taking the reader right into the heat of the kitchen with a sharp-edged wit and a sizzling pace that will fascinate anyone brave enough to open the pages of this book and enter his domain.

About the Author

Marco Pierre White was born in Leeds in 1961. After learning his trade at the Box Tree in Ilkley, Le Gavroche, Tante Claire and Le Manoir, he opened his first restaurant, Harveys, in 1987. He went on to open several more restaurants before becoming the first British chef to win three Michelin stars at Hyde Park Hotel. More honours followed before, at 38, he retired from the kitchen and began to build a career as a hugely successful businessman.