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 go on to learn from some of the best chefs in the country. 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. But he was also a man who might throw you out of his restaurant, and his temper was legendary, as younger chefs such would find out. He eventually opened several more restaurants, won every honour going and then realised it still wasn't enough. This book tells his astonishing story.