"A slim, bountiful, beautifully written (and gorgeously translated) 'Portrait of the Chef as a Young Man.'" –Nancy Klinke, The New York Times Book Review
"Brief but superb . . . An antidote to the bravado of kitchen confidentials and to the rise of celebrity chefs, the book is restrained, private, and careful." –
The New Yorker "This short book, beautifully translated by Sam Taylor, reads like a prose poem . . . de Kerangal's food writing is incantatory; the accumulation of minutiae hypnotic . . . I was left hungry for more." –
Moira Hodgson, The Wall Street Journal "Narrated with almost documentary-like precision . . . this portrait of self-taught chef Mauro is not just a beautifully delineated character study or inside look at a hard way to make a living but a perceptive meditation on the meaning of work itself . . . All this in just over 100 pages and done brilliantly. Highly recommended." –
Library Journal (starred review) "Inventive, delicate, unpretentious . . . As the artist emerges,
The Cook intrigues, entices, and ultimately satisfies." –
Jane Ciabattari, BBC Culture "Kerangal's concise tale is as engaging for the relatable ordinariness of its characters and events as for its tracking of a chef's professional development. The sparse prose increases the impact of carefully chosen details, and the translation retains the power of the compact novel's original French. Kerangal proves that the best reads can come in small packages." –
Stacey Hayman, Booklist "[
The Cook] encompasses more emotional and sensory detail [than
The Heart]; it's slim but potent . . . an admirable literary lagniappe." –
Kirkus "Fitfully delectable. . .[de Kerangal] takes readers on a brilliantly realized culinary tour of the world. . .[A] rich novel, particularly for armchair travelers."–
Publishers Weekly