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Sto caricando le informazioni... Mincemeat: The Education of an Italian Chefdi Leonardo Lucarelli
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Iscriviti per consentire a LibraryThing di scoprire se ti piacerà questo libro. Attualmente non vi sono conversazioni su questo libro. nonfiction (chef memoir). This was ok, I just couldn't get into it because there are so many other things going on right now. ( ) Entertaining if not terribly substantive foodie memoir. The writing is a little choppy and erratic but Lucarelli has a fun voice and I enjoyed following his adventures around the Italian restaurant world. Maybe it could have been like a long New Yorker article rather than a book; it was kind of repetitive and basically all I got out of it was, food drugs dedication food cooking women sex food money food family food. I didn't get the feeling Lucarelli was a deep thinker or anything but I could tell that he loves food and professional cooking. Book Received from NetGalley The first few pages are a rough go. If I hadn't agreed to review the book, I probably would have put it down at that point. However, since I had agreed to review it I kept going. Around page 20 the book got much more interesting, and I was happy I had decided to keep going. It's the backstory of a chef and how he "accidently" started in the business. Parts of it were great while others seemed to drag. I did enjoy the book, it's a good but not great autobiography. It's definitely not something I'll re-read. It may be more enjoyable for someone who is in the culinary trade. Insight into the madcap, stressful, and profane world of a chef. This time in Italy. Not much different than any one of a number of chef memoirs on the market for the past several years. Author's love for cooking is apparent. Writing is good. So many people introduced throughout the book make it somewhat difficult to follow. Narrative gets a bit repetitive and bogs down. nessuna recensione | aggiungi una recensione
With the wit and pace of Anthony Bourdain, Italian chef and anthropologist Leonardo Lucarelli sketches the exhilarating life behind the closed doors of restaurants, and the unlikely work ethics of the kitchen. In Italy, five-star restaurants and celebrity chefs may seem, on the surface, a part of the landscape. In reality, the restaurant industry is as tough, cutthroat, and unforgiving as anywhere else in the world--sometimes even colluding with the shady world of organized crime. The powerful voice of Leonardo Lucarelli takes us through the underbelly of Italy's restaurant world. Lucarelli is a professional chef who for almost two decades has been roaming Italy opening restaurants, training underpaid, sometimes hopelessly incompetent sous-chefs, courting waitresses, working long hours, riding high on drugs, and cursing a culinary passion he inherited as a teenager from his hippie father. In his debut, Mincemeat: The Education of an Italian Chef, Lucarelli teaches us that even among rogues and misfits, there is a moral code in the kitchen that must, above all Non sono state trovate descrizioni di biblioteche |
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Google Books — Sto caricando le informazioni... GeneriSistema Decimale Melvil (DDC)641.5092Technology Home and family management Food And Drink Cooking, cookbooks > Biography And History BiographyClassificazione LCVotoMedia:
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