I thoroughly enjoyed Kitchen Confidential. In fact, it remains on my iPhone long after I first listened to the book as a repeat when I have listened to everything else. When Medium Raw came out, I was excited to listen to Anthony Bourdain pontificate on his view of the culinary world -- and, to a lesser degree, the world at large. Unfortunately, in his efforts to repeat the tone of the first book, the material comes off as whiny rather than having a tone of triumphing over adversity. Even the narration seems forced in Medium Raw. I actually fast fowarded through various portions of the book and, as of this writing, do not plan on finishing the book.
This book is entertaining & the Bourdain you wish he could be on the travel channel. I love his angry rants. If you're not one for salty language, this isn't the book for you... go read Rachael Ray.
Anythony Bourdain tells you his feelings on a few things--most of his feelings are mixed (e.g., Alice Waters he rips a new one and then understands), while some are pretty straight foward (e.g., Alan Richman--the two won't be having dinner anytime soon). It is funny, then depressing, then funny.
I had no problem with the amount of profanity in the book--it is obvious that how he wants the story told. It works.
He is a wonderful storyteller and he is the one reading his book--that makes it worthwhile.
anthony bourdain mentions that people say he's gone soft, and they're beggin' for the super snark to return. everyone grows with time, or at least they should, and here's proof of it. he's not the same person that he was at the time of writing Kitchen Confidential, and he points that out, I think with humilty and grace. He gets to do whatever he wants traveling and eating and makes a great living at it. He's not bustin' his ass in a hot kitchen anymore and he realizes how lucky he is. Just listen to him talk about his daughter and you'll hear something so spot on and beautiful, you can't help but be happy for this man. The snarky, angry and humorous critic is still there - just listen to the chapter on meat and you won't be disappointed. I could listen to him talk about Pho for days...and I especially admire the respect he shows for the hospitality he is given, and behind the scenes workers in the kitchen - especially the fish prep at le Bernardin. very moving memoir. Bourdain is older, wiser, and he's still got it. Go see his book tour and get the VIP pass to meet him and get a book signed. A thrill that does not dissappoint.
After his first book and mild success, his writing and personality differ from the "okay tell all" attitude of Kitchen Confidential. He goes into long drawn out talks about himself and relationships with other pseudo popular chef types. The first part was interesting and the second was a challenge to sit through.
Semi retired / worked mostly Nonprofits. Lv Blues into Rock & Roll Lv mysteries (mstly Pol procs) Lv Baseball / Played til 55 - umpd til 63
As with Kitchen Confidential, I enjoyed Tony's writing. It is much more effective with his narration, and I'd like to see this with other authors, but my experience says that, in many cases, that would be a bad idea.
About the only gripe (and I'm not complaining about the language) is his concentration on New York City. I've been to New York, and the top end dining establishments are not the be all and end all.
I know that Mr. Bourdain knows much more about the eating and cooking scene all over this country and in other parts of the world. I'd love to have heard much more about other places. Maybe that is the job of No Reservations.,
A string of ideas similar to a stream of conscious on food experiences around the world. This is not a book of adventures but seemingly random thoughts strung together.