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.

"The world's most celebrated chefs are divided into two opposing camps these days. In one, there are the do-gooder humanists like Alice Waters of Berkeley's Chez Panisse. In the other, there are the self-avowed holy terrors like Britain's Marco Pierre White, author of this plodding autobiography, co-written with James Steen and originally published in the U.K. in 2006 under the untoward title White Slave. An influential figure in English cooking in the 1980s and '90s, White built an empire of London restaurants that included Harveys (where he became the youngest chef — at age 28 — to win two Michelin stars), Mirabelle and the Oak Room. Famous folks like Michael Caine and Prince Charles were admirers of White's smart, decadent interpretations of classic French dishes. But while White was widely lauded for his culinary skill, it was his flamboyant temper that most frequently earned him headlines. An avowed proponent of tongue lashings (White calls them 'bollockings') toward kitchen staff for all manner of infractions, the chef claims that such harsh behavior is justified in the pursuit of excellent dining. 'If you are not extreme then people will take short cuts because they don't fear you,' White explains. What he dubbed his 'theatre of cruelty' extended beyond his kitchen. During White's glory years, getting thrown out of one of his establishments by the enfant terrible himself was considered a badge of honor by some Londoners. White recounts in the book one such eviction, of a patron who had criticized his meal: 'Staring at this dwarfish, patronizing man... I found myself saying, 'Why don't you just f — off?'' Scenes like this make up the lion's share of The Devil in the Kitchen; indeed, after a point, they become dirge-like in their predictability. Why, I asked myself midway through this book — right around the time that my discomfort at White's antics gave way to boredom — would readers, much less diners, want to be in the company of such a gregariously antisocial character? As is the case with virtually any autobiography, the answer is that we are seeking a window into the subject's soul, no matter how, well, unsavory that subject might be. His book, unfortunately, provides no such insights, offering readers little more than a continual, atonal concerto of scuffles with customers and insults to co-workers. Please, I wanted to say to White as I was reading, stifle all that alpha male stuff and just cook." Publishers Weekly (Copyright Reed Business Information, Inc.)

White, the first — and youngest — British chef to win three Michelin stars, tells the story of his life in food, relating the back-room antics, the blood feuds, and the passion for great food that have driven London's greatest restaurants for decades.

Marco Pierre White is the most decorated chef in English history and the youngest chef ever to win three Michelin stars. His London restaurant empire includes Belvedsere, Criterion, Drones, L—Escargot, Mirabelle, Quo Vadis, and the Frankies chain of pizzerias.