skip to content
White slave : the godfather of modern cooking Preview this item
ClosePreview this item
Checking...

White slave : the godfather of modern cooking

Author: Marco Pierre White; Andrew Wincott; Clipper Audio (Firm); Recorded Books, Inc.
Publisher: [Rothley, Leicester] : Clipper Audio ; [Prince Frederick, Md. : Distributed by Recorded Books], 2007.
Edition/Format:   eAudiobook : Biography : English : UnabridgedView all editions and formats
Database:WorldCat
Summary:
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  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

 

Find a copy online

Links to this item

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Downloadable audio books
Audiobooks
Biography
Named Person: Marco Pierre White; Marco Pierre White
Material Type: Biography, Audio book, etc., Sound recording, Internet resource
Document Type: Internet Resource, Computer File, Sound Recording
All Authors / Contributors: Marco Pierre White; Andrew Wincott; Clipper Audio (Firm); Recorded Books, Inc.
ISBN: 9781407407999 1407407996
OCLC Number: 182860977
Notes: Audio file.
Title from image of audio cassette container on Web page (viewed Dec. 6, 2007).
Previously released on audio cassette, 2006.
Performer(s): Narrated by Andrew Wincott.
Description: 1 online resource (1 sound file (ca. 11 hr.))
Responsibility: Marco Pierre White ; with James Steen.

Abstract:

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.

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


<http://www.worldcat.org/oclc/182860977>
library:oclcnum"182860977"
library:placeOfPublication
library:placeOfPublication
library:placeOfPublication
rdf:typeschema:AudioObject
rdf:typeschema:Book
rdf:typeschema:MediaObject
rdf:valueUnknown value: snd
rdf:valueUnknown value: nsr
schema:about
schema:about
schema:about
schema:about
schema:about
schema:bookEdition"Unabridged."
schema:bookFormatbgn:AudioBook
schema:contributor
schema:contributor
schema:contributor
schema:creator
schema:datePublished"2007"
schema:description"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."@en
schema:exampleOfWork<http://worldcat.org/entity/work/id/954494037>
schema:genre"Downloadable audio books"@en
schema:genre"Audiobooks"@en
schema:genre"Biography"@en
schema:inLanguage"en"
schema:name"White slave the godfather of modern cooking"@en
schema:publication
<http://www.worldcat.org/title/-/oclc/182860977#PublicationEvent/rothley_leicester_clipper_audio_prince_frederick_md_distributed_by_recorded_books_2007>
rdf:typeschema:PublicationEvent
schema:location
schema:location
schema:organizer
schema:organizer
schema:startDate"2007"
schema:publisher
schema:publisher
schema:url<http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=200872>
schema:workExample
wdrs:describedby

Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.