The fact that Chef Bourdain reads his own book makes it so much more entertaining.
story he was telling was all same as previous books
nothing fresh .....
loved cooks tour and kitchen confidencial
Yes, but not before Kitchen Confidential. This is the well aged sequel to the cold blue KC. Bourdain takes on the same industry (and more) with the same fervor albeit from a more tempered stance. That isn't to say he has less bite. It's just that his bite is more experienced, chef like, compared to the line cook digs in KC.
His damn voice! Though you get a sense of his tone from his writing, his performance adds the human touch.
One of the chapters should be titled food porn. Written in excruciating detail, Bourdain, recounts the countless meals he's had world wide. You can practically smell the goose and taste the langostine.
The first half of the book was unbearable, at best. Bourdain's self-importance is oppressive, with an overabundance of affectation embellishing his affectation. In the second half, I found myself begrudgingly agreeing with many of his assertions, tho still finding his delivery offensive, but increasingly found his observations on chefs, food, and politics to be modestly interesting.
Some might think it worth mentioning that Bourdain fully acknowledges that he is an obnoxious, self-impressed blowhard with no more right to his opinions than his readers think he should have, which is modest. I took little comfort in his self-awareness. He's still obnoxious. Just interesting.
He is a chef, not an actor. He may not be the best narrator in the world but he has something to tell and he does it in his usual hilarious way that I can't stop listening. Zynical and critical as always, he makes me laugh.
75 minute commute each way. I've got some time for audible listening.
Not only can this guy cook, he can write and narrate, as well. I did not have overly high expectations from this book, but I had just listened to 48 hours of "The Stand" and needed something from the other end of the audible spectrum. I could not have made a better choice. The writing is entertaining, witty, and informative on subjects I didn't even know I needed to know about. He comes off as very authentic, and his narration never, not even once, provided me with the opportunity to drift off and have to hit the - 30 rewind. If the word f--k offends you, you may want to pass on this one. While I found his generous smattering of profanity appropriate and funny, I do know people who would not.
I did not read the print edition.
I was very interested when he talked about the experienced of eating specialties in the places they were famous for, in detail.
He read from his own book.
When he talked about becoming a father and how this changed his view of the world.
I enjoy seeing Mr. Bourdain on TV...it is hard to listen for hours on end to his strong opinions without a break. I had to read a chapter or so at a time so as to appreciate what he had to say in the audiobook.
Focusing primarily on food and restaurant related topics—ranging from tasting menus to chef David Chang to Bourdain’s list of culinary heroes and villains—Medium Raw is a collection of essays that meanders far and wide. Although primarily focused on the restaurant/chef business, Bourdain also includes personal essays dealing with the break-up of his first marriage, a psychotic weekend with a crazed heiress, and fatherhood.
I very much enjoyed listening to this book. Bourdain lives up to his reputation as a no-nonsense straight-talker. Most importantly, his criticism of others is balanced by self-depreciation. I actually found him to be relatively reasonable and likable. Despite mellowing since Kitchen Confidential (by his own admission), Bourdain still isn’t afraid to call out people for being pretentious, fake or unskilled. He owns his opinions (the essay dealing with his dislike of vegans bristles with anger and passion) and has an eloquent way of cursing that is amusing and almost artistic.
My favorite essay dealt with his efforts to keep his young daughter from liking McDonalds—with Bourdain waging a war of misinformation and outright lies (“I heard Ronald has cooties!”). This essay was very humanizing; there is nothing quite like parenthood to soften even the most debauched and self-centered person. (And, by his own accounts, Bourdain was this kind of person for years.)
Despite his feuds with various celebrity chefs and disdain for the Food Network, Bourdain genuinely loves and enjoys food. This passion is apparent throughout the book. Whether describing an illegal dinner or various meals he’s eaten in almost pornographic terms, Bourdain made me think differently about food and cooking. One essay outlined the cooking skills that Bourdain believes should be required for all citizens—including simple knife skills and knowing such basics as making an omelet, roasting a chicken, cooking vegetables, selecting produce, steaming a lobster or crab, preparing potatoes, and cooking. After listening to this essay, I was inspired to roast a chicken—a process that turned out to be rather easy!
I plan on reading/listening to more of Bourdain’s books. Although I’m not a foodie, Bourdain’s writing held my attention and inspired me to care more about what I put into my mouth and how I prepare it.
ABOUT THE NARRATION
Bourdain narrated his own book, which is very fitting for a collection of personal essays. He has a pleasant voice and knows his way around a curse word. The book was a fun and easy listen, and the short essay format made it perfect for listening to in short bursts.
Bourdain fans, foodies, and readers who enjoy essays with a strong point of view
When thinking about Anthony Bourdain, it’s not a love hate relationship that I endure, it’s a conflict of immense envy and intense disappointment. Bourdain’s writing seizes his reader. You cannot escape him. Yet, Bourdain also tends to estrange: almost every utterance resonating with an adolescent petulance bent on self - destruction. Few are the chapters in his self-narrated audio version of “Medium Raw” that do not chafe the ear with pubescent whining.
The other side of Bourdain that distresses the person truly interested in food is that his contrived bravado trivializes his deep sensitivity and insight. Bourdain resorts to the very thing he decries: the reduction to the lowest common denominator. While he cries out against what the Scripps Network has done to cooking shows, he is guilty of the same thing. His monotonous need to be the “bad boy” of four letter words is a direct appeal to culinary boneheads who have never seen the inside of a pot and whose highest culinary experience revolves around their beer -can arm chair recliner. I would love to be Anthiny Bourdain. I envy his knowledge. I long for his experience. But, I would want to be an Anthony Bourdain who is secure enough to recognize his own talent without a hidden shame of his own creativity: a shame that masks his creativity with the popular. Like the food stars he berates he too has sold to popularity, to the masses, to the vulgar. Still, I read his every word and know all his programs by heart.