Sure, I'd love to hear your story....
My patience for Anthony Bourdain and his nose-in-the-air attitude about all things food has limits...and this book ended EXACTLY when they were reached. I don't think openly admitting you're a jerk and then acting like a jerk exempts you, but it does make listening to the wonderful writing much easier for people like me who like the behind the scenes stories of restaurants that I'll never eat in.
The man is funny, erudite, and so ridiculously opinionated you can almost forgive him anything. Almost. But this book is really for people with a high tolerance for all things food who aren't afraid of a lot of bad language and brutal attacks on perfectly fine people that Tony has decided are beneath him. This book goes well with a spoonful of sugar.
Tell us about yourself! I love to escape into a good book.
Anthony Bourdain is never shy to express his opinion on the culinary world, he may be harsh but he holds himself up to that same critical eye.
It is refreshing to read a book from a man who is not afraid to express his opinions and political correctness be damned.
He has an irreverent sense of humour which I quite enjoyed.
Having read Kitchen Confidential I was eager for more.
This is a collection of personal essays that take us from St Barts to Top Chef.
The book is a reflection on his second career phase as a "celebrity chef" and it does not disappoint.
Anyone who has spent the last 28 years in the food industry should know what he is talking about. Its nice to know that the passage of time and years has not mellowed him in anyway.
Anthony is very easy of the ears, the book is easy to listen too and covers a lot of ground, some of it will be very familiar if you watch his TV shows. Tony often comes full circle when going off on his famous rants, frequently summarizing he understands the victims point of view and perhaps they aren't all bad after all....he's getting mellow in old age.
I really enjoy Tony's honesty, he is frank and self deprecating in a world of food personalities nobody ever really asks hard question of. The book is like Les Halles, it's not the best steakhouse or French Bistro it's just honest and when Tony fries something (or someone) it's truly crispy!
Say something about yourself!
He can do no wrong. If they were to make me wear a tie for the book cover i would have had a cig in my hand or some subliminal item hidden.
Yes, I had read this book twice in a hard cover edition before listening to it via Audible. There is something to be said about Tony Bourdain narrating it himself. In my head the book read in his voice and being a long time fan of his writing as well as his TV shows, it just made sense. It's a great story to catch a chapter or two, especially late at night when on the Subway in NY, begin able to visualize some of the places around the city he references, and even more, being told to you in the friendly familiar voce of another New Yorker.
Great book, strongly recommended, for the story telling, jokes, and tips on what might be a cool place to visit when in NY. If it weren't for Bourdain I would have no idea who David Chang was, and wouldn't frequent one of my favorite restaurants in NY as a result.
It's somewhat self-biographical, and Tony gives a great performance.
The story about his drunken musings in the Caribbean with his psychopathic girlfriend.
Medium Raw; Why bloody is better.
Bourdain can get on your nerves. I should know, after faithfully inhaling his No Reservations for years, and more recently The Layover, all the while noticing the shows' producers increased tolerance for letting Tony get away with (or encouraging him towards?) kinda lame stuff. To watch as Tony tosses back triple shots of straight (insert local booze here) with a local table-mate until the redness of nose and the inanity of banter chafes my patience, and is no longer good TV (I even found it tedious when I was still a practicing drunk). On the other hand, the Haiti and Beirut and Mozambique episodes are finer recent examples of how No Reservations works when it’s nurtured and cared for. It was this Bourdain I hoped to find in Medium Raw, and with some trepidation I procured the audiobook.
All hesitation was quelled after the first two or three chapters. I am pleased to say I’m now enjoying my second listen, revisiting themes and analyses the first pass threw down with such ease and grace. Whatever impulse Bourdain may have to tread lightly and boozily when shooting some of his less stellar travel drunkalogs is not present here. Instead we have a sharp noggin bristling with ideas and a witty blast of fresh and cheeky verbiage in the sharing of them. He’s got some of David Foster Wallace’s eye for detail, and hints of A. J. Liebling’s ability to communicate complex ideas about food and society in a few finely crafted phrases that get right to the nut.
Dear Tony, if Medium Raw is the Bourdain that the TV versions of you have been hinting at, then please give us more of this pen on paper stuff, as after all it was Kitchen Confidential that sent the TV scouts after you in the first place. Yes you’re fun and irreverent on TV, but you really shine on the page (and incidentally as the narrator of your own work).
A school administrator and avid reader and listener of books. At least an hour of every day is spent in the car, and that's where the bulk of my listening is done. I tend to listen to books on "faster" mode so I can get through more books!
It's a guilty pleasure: I enjoy Bourdain's story telling. The inside, and sometimes terrifying, stories of the restaurant world simultaneously intrigue me and gross me out. I appreciate Bourdain’s look at the world. While different than mine, he is unapologetic about who he is—his past, present and future. What I don’t like, though, is his language. This book would probably be 1/3 shorter if the f-word were eliminated. And, based on my own admission above, Bourdain just doesn’t care what I think about his language. So, I ignore it, but do wish he would use some better adjectives.
Compared to the raw arrogance of Bourdain's "Kitchen Confidential," this followup book is a pillow fight. Has he mellowed with age? Seems like. Nonetheless, his sharp wit and humor make this a good and entertaining read.
Bourdain's reading of his book was outstanding. The information was a tad disjointed. I felt as if I had just gotten up from a long conversation at the table with the author, rather than read his book. This isn't necessarily a bad thing.
One of the most well traveled and interesting men on the planet writes a book about what he thinks is interesting, who is good at cooking (and why) as well as seeking a modicum of respect for the service/cooking staff that work to create our dining experiences. He also has some cogent and pithy information about food itself.
Tony, find a thesaurus that specializes in trash words. The same words and phrases spill out of your computer. The repeated use of smut adjectives are no different than if you presented the same ingredient, seasoned and cooked in the same way for every course. Shame on your editor. Listening to your stories is like being presented the best quality seafood, meat and vegetables covered with cheese sauce from a jar. Foodies find your stories interesting. Don't diminish the value.