Tart
Misadventures of an Anonymous Chef - the Sunday Times Bestseller
1st Edition
Published on 17. July 2025
336 pages
978-1-5266-8266-6 (ISBN)
Description
An instant Sunday Times bestseller
'A sexy, frank and delectable memoir' The New York Times
'An instant, hedonistic culinary classic' The London Standard
'It's the two best things in the world: food and sex'
Slutty Cheff is an anonymous London chef who knows what it's really like to work in the capital's hectic restaurant scene.
From working sixty-hour weeks in windowless kitchens and being the only woman in the changing room to the pure thrill of a busy service, falling in love with other chefs and cycling home through a city bubbling over with potential, Slutty Cheff's misadventures in food and sex are about experiencing and embracing life to the fullest. The pleasure and the chaos included . . .
An exquisite broth of raw Anthony Bourdain-style honesty with a pinch of the sharp wit of Lena Dunham's Girls, Tart Is THE book for those who like to eat and f**k.
*****
'Audacious yet vulnerable' Kate Nash
'A startlingly gripping and funny glimpse into what goes on behind the kitchen doors, with sauce of all kinds oozing from every page' Ed Gamble
'A book every young cook should read' Angela Hartnett
'I devoured this book like a ravenous customer and I love it wildly. It's the most visceral food and sex writing out there - utterly delicious and utterly new.' Lena Dunham
'A young Anthony Bourdain which we haven't seen in female food writing before - visceral, hedonistic and gutsy' Dolly Alderton
'I don't know whether to be hungry or horny - I absolutely inhaled this book either way' Angela Hui
'One great sweaty, sweary, sexy ride' Marina O'Loughlin
'Perfect' Max Rocha
'A sexy, frank and delectable memoir' The New York Times
'An instant, hedonistic culinary classic' The London Standard
'It's the two best things in the world: food and sex'
Slutty Cheff is an anonymous London chef who knows what it's really like to work in the capital's hectic restaurant scene.
From working sixty-hour weeks in windowless kitchens and being the only woman in the changing room to the pure thrill of a busy service, falling in love with other chefs and cycling home through a city bubbling over with potential, Slutty Cheff's misadventures in food and sex are about experiencing and embracing life to the fullest. The pleasure and the chaos included . . .
An exquisite broth of raw Anthony Bourdain-style honesty with a pinch of the sharp wit of Lena Dunham's Girls, Tart Is THE book for those who like to eat and f**k.
*****
'Audacious yet vulnerable' Kate Nash
'A startlingly gripping and funny glimpse into what goes on behind the kitchen doors, with sauce of all kinds oozing from every page' Ed Gamble
'A book every young cook should read' Angela Hartnett
'I devoured this book like a ravenous customer and I love it wildly. It's the most visceral food and sex writing out there - utterly delicious and utterly new.' Lena Dunham
'A young Anthony Bourdain which we haven't seen in female food writing before - visceral, hedonistic and gutsy' Dolly Alderton
'I don't know whether to be hungry or horny - I absolutely inhaled this book either way' Angela Hui
'One great sweaty, sweary, sexy ride' Marina O'Loughlin
'Perfect' Max Rocha
More details
Edition
1. Auflage
Language
English
Place of publication
London
United Kingdom
File size
1,66 MB
ISBN-13
978-1-5266-8266-6 (9781526682666)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
07/2025
Bloomsbury Publishing PLC
€21.50
Available immediately
Person
Slutty Cheff writes anonymously about sex, food and being a woman in the restaurant world. She first started writing on her @sluttycheff Instagram account, where she posted stories anonymously while cooking full-time in London restaurants. She now has her own column in British Vogue, and has also written for the Sunday Times and been interviewed by the Financial Times, the Evening Standard and Interview magazine.
