4.Mincemeat(作者:Leonardo Lucarelli)
Lucarelli begins working in kitchens as a 25-year-old paying his way through university. Early on, he begins “recklessly concocting insane desserts… like chocolate-and-eggplant strudel.” His goal is not to become a celebrity chef, but to indulge his passion for cooking and support himself. He works in small restaurants in Rome, Tuscany, the Veneto and Bologna. His wages are often weeks late and his ultimate salary uncertain. In his enthralling memoir, translated from the Italian by Lorena Rossi Gori and Danielle Rossi, he takes us through long, sensual after-hours escapades as well as the satisfactions of learning on the job and cooking up his own fantasies. Most revealing, perhaps, are his mistakes: underestimating his rivals, testing the power of the head chef, gossiping to people he shouldn’t have trusted, arrogance. “Life in the restaurant business was a constant battle,” he writes. “There is always a loser…”
Lucarelli为了赚钱上大学,25岁的他开启了厨师生涯。最开始,他制作了很多黑暗料理,譬如:巧克力茄子夹心饼。他并不想成为一名明星厨师,只是希望可以寄望于厨艺然后赚些钱。他在意大利的很多小餐厅打过工,老板经常拖欠他的薪水,他一年到头能拿到多少钱也是未知的。在他的回忆录中,他带我们回忆了他有趣但又市侩的工作、在工作中学到的人情世故和他自己钻研出来的厨艺。最具启发性的应该是他所犯的一些错误,譬如低估对手、试探厨师长的厨艺、与他本不该信任的人八卦以及骄傲自大。他在书中写到:“餐饮生意就是无尽的战役,总有人会被打败.”
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