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
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by Gail Z. Martin
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"Leonardo Lucarelli's no-holds-barred story of his slapdash journey from an unconventional childhood in India to restaurant kitchens in Rome and beyond may make listeners question the sanity of professional chefs--but not their passion for cooking. Narrator Will Damron's soft voice and casual cadence invite listeners into a world of demanding bosses and unsteady finances, grueling workdays and late-night partying. Damron's clean, clear performance is generally accent free, but his occasional Italian sounds believable and helps establish the setting of this memoir. Unlike celebrity chefs, Lucarelli's career doesn't end with a television contract; his is a less glamorous path, wrought with mistakes and bad choices as well as good luck, hard work, and supportive friends. Damron's easy-on-the-ears delivery makes this an enjoyable audiobook experience. C.B.L. © AudioFile 2017, Portland, Maine"
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