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  <id>10411403</id>
    <user>
    <id>196158</id>
    <name><![CDATA[Alex]]></name>
    <location><![CDATA[New York, NY]]></location>
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    <book>
  <id type="integer">69435</id>
  <isbn>1596913614</isbn>
  <isbn13>9781596913615</isbn13>
  <text_reviews_count type="integer">48</text_reviews_count>
  <title>
    <![CDATA[The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef]]>
  </title>
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  <link>http://www.goodreads.com/book/show/69435.The_Devil_in_the_Kitchen_Sex_Pain_Madness_and_the_Making_of_a_Great_Chef</link>
  <average_rating>3.43</average_rating>
  <ratings_count>202</ratings_count>
  <description>
    <![CDATA[&lt;div&gt;&lt;div&gt;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&#8217;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 <em>The Devil in the Kitchen</em>, 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 &#8220;retirement career&#8221; as a hugely successful restaurateur. With cameos from the likes of Michael Caine, Madonna, and Damien Hirst, <em>The Devil in the Kitchen</em> leaves no dish unserved, relating the backroom antics, the blood feuds, and the passion for great food that have driven London&#8217;s greatest restaurants for decades.&lt;/div&gt;&lt;/div&gt;]]>
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<authors>
    <author>
    <id>39091</id>
        <name><![CDATA[Marco Pierre White]]></name>
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    <link><![CDATA[http://www.goodreads.com/author/show/39091.Marco_Pierre_White]]></link>
    <average_rating>3.51</average_rating>
    <ratings_count>276</ratings_count>
    <text_reviews_count>72</text_reviews_count>
  </author>
  </authors>  <published>2007</published>
</book>

    <rating>2</rating>
  <votes>0</votes>
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  <recommended_for><![CDATA[foodies]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Thu Nov 01 00:00:00 -0700 2007</read_at>
  <date_added>Fri Dec 14 06:49:08 -0800 2007</date_added>
  <date_updated>Fri Dec 14 06:49:08 -0800 2007</date_updated>
  <read_count></read_count>
    <body><![CDATA[I had the pleasure of meeting the “rock star chef” at a reading in NYC and he does not disappoint.  He is deliciously salty and it is no wonder he has garnered the reputation that he has.  Marco’s love and respect for food is absolute.  He is a dying breed.  The majority of today’s celebrity...<a href="http://www.goodreads.com/review/show/10411403">more...</a>]]></body>
    
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