LEADER 02355nam 22004693 450 001 9910151773703321 005 20210901203220.0 010 $a1-59051-792-X 035 $a(CKB)3710000000953445 035 $a(MiAaPQ)EBC6054103 035 $a(Au-PeEL)EBL6054103 035 $a(OCoLC)948669402 035 $a(BIP)58924861 035 $a(BIP)54964484 035 $a(EXLCZ)993710000000953445 100 $a20210901d2016 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aMincemeat $eThe Education of an Italian Chef 210 1$aNew York :$cOther Press,$d2016. 210 4$dİ2016. 215 $a1 online resource (276 pages) 311 08$a1-59051-791-1 330 $aWith 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. 606 $aCooks$zItaly$vBiography 606 $aRestaurateurs$zItaly$vBiography 615 0$aCooks 615 0$aRestaurateurs 676 $a641.5092 700 $aLucarelli$b Leonardo$01244810 701 $aRossi Gori$b Lorena$01244811 701 $aRossi$b Danielle$01244812 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910151773703321 996 $aMincemeat$92887535 997 $aUNINA