01460nam0 22003251i 450 UON0025606420231205103652.70275-619-0656-020040720d2000 |0itac50 bachiCN|||| 1||||Hanyu huihua 301 yuConversational Chinese 301Kang Yuhua and Lai Siping bianzheZhu Wenjun fanyiBeijingBeijing Yuyan Wenhua Daxu Chubanshe2000273 p.24 cm001UON001532742001 Beiyu Duiwai Hanyu Jingban JiaocaiBLCU Choice Chinese Textbooks for Learners Overseas157UON00355897Conversional Chinese 301 / compiled by Kang Yuha and Lai SipingLingua cineseConversazioneManualiUONC014233FILingua cineseSussidi e manuali didatticiUONC002189FICNBeijingUONL000457CIN II ECINA - LINGUISTICA - MANUALE DIDATTICOAKANGYuhuaUONV026542689161LAISipingUONV026543689137Beijing Yuyan Wenhua Daxue ChubansheUONV251613650ITSOL20250516RICASIBA - SISTEMA BIBLIOTECARIO DI ATENEOUONSIUON00256064SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI CIN II E 101 N SI SA 110964 7 101 N Hanyu huihua 301 yu1234051UNIOR02355nam 22004693 450 991015177370332120210901203220.01-59051-792-X(CKB)3710000000953445(MiAaPQ)EBC6054103(Au-PeEL)EBL6054103(OCoLC)948669402(BIP)58924861(BIP)54964484(EXLCZ)99371000000095344520210901d2016 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierMincemeat The Education of an Italian ChefNew York :Other Press,2016.©2016.1 online resource (276 pages)1-59051-791-1 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.CooksItalyBiographyRestaurateursItalyBiographyCooksRestaurateurs641.5092Lucarelli Leonardo1244810Rossi Gori Lorena1244811Rossi Danielle1244812MiAaPQMiAaPQMiAaPQBOOK9910151773703321Mincemeat2887535UNINA