Mincemeat, Leonardo Lucarelli
Mincemeat, Leonardo Lucarelli
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Mincemeat
The Education of an Italian Chef

Author: Leonardo Lucarelli, Lorena Rossi Gori, Danielle Rossi

Narrator: Will Damron

Unabridged: 9 hr 36 min

Format: Digital Audiobook Download

Published: 12/06/2016

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

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.

Reviews

Goodreads review by Trish on February 03, 2017

Storytelling and cooking may have something in common—imagination—but they also have a similar way of feeding people, and doing it well can be positively inspiring. Leonardo Lucarelli reminds us that good chefs use very, very sharp knives in the mastery of their craft, and good writers learn the sam......more

Goodreads review by stefano on November 14, 2019

“Poi vedo Carlo Cracco che dal cartellone pubblicitario dall’altra parte dei binari mi guarda con la sua solita faccia, a braccia conserte accanto a una patatina confezionata con poggiato sopra un uovo di quaglia triste e fuori posto, dandomi del tu e dicendomi «osala nei tuoi piatti». Certo che cos......more

Goodreads review by Sofia Fresia on March 12, 2016

Davvero interessante, soprattutto per quelli come me che amano la cucina da "profani" e non hanno idea di cosa ci sia nel dietro le quinte. "Carne Trita" è' l'autobiografia dell'autore, che ripercorre i punti salienti della sua vita che lo hanno portato ad essere il cuoco che è ora. Decine di ristor......more

Goodreads review by Randal on November 07, 2016

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 som......more

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