Mincemeat: The Education of an Italian Chef - Hardcover

Lucarelli, Leonardo

Hardcover

ISBN 10: 1590517911 ISBN 13: 9781590517918

Publisher: Other Press, 2016

Synopsis

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 else, always be upheld.

About this title

Review:

An Amazon Best Book of December 2016: Mincemeat brings a breath of fresh Roman air to the chef memoir. Author Leonardo Lucarelli has spent nearly two decades in high end kitchens, small village restaurants, and everything in between, learning about food and life. Lucarelli cooked at some of Rome’s raucous hotspots and has his share of drug-fueled stories to tell, but this isn’t an account of life in the culinary fast lane. Rather, it’s about the journey of one Italian chef, and the highs and lows that define a restaurant kitchen. Over the years Lucarelli found that although he’s a skilled chef, that moniker isn’t all that defines him. He doesn’t extoll the virtues of feeding people, of cooking as a passion/addiction—instead he talks about continuing to cook because he’s good at it, he enjoys it, and being a restaurant chef offers good pay, freedom, and excitement. We’re so inundated with stories of the culinary inventors, the T.V. personalities, and the tantrum throwers, that sometimes we may forget the chefs who are behind the scenes of our everyday lives. Mincemeat is an antidote to that, showing us the personalities and unspoken code behind the swinging doors, be it Italy or Iowa. --Seira Wilson, The Amazon Book Review

About the Author:

Leonardo Lucarelli was born in India and has since resided in regions all across Italy, including Rome, Lazio, Emilia Romagna, Veneta, Trentino, and Tuscany. He entered the culinary world while a college student, and after completing a degree in anthropology, he became a chef. He has worked in the kitchens of fifteen restaurants—some Michelin-starred, and seven of which he served as chef. Lucarelli currently lives in L’Aquila, where he consults for several restaurants in Rome.
 
Lorena Rossi Gori, who was born in Scotland and raised in Australia, came to Italy on a family holiday and never left. An avid traveler and opera fan, she works as a conference interpreter and translator.
 
Danielle Rossi was born in Melbourne, Australia, and lived and studied in Hobart, Florence, Lucca, and Milan before eventually resettling in Melbourne, where she teaches Italian and translating at Monash University. Danielle and Lorena come from a long line of hoteliers and restaurateurs and know a thing or two about demented knife-hurling chefs.

About this edition

• Publisher: Other Press
• Publication date: 2016
• ISBN 10: 1590517911
• ISBN 13: 9781590517918
• Binding: Hardcover
• Number of pages: 320