Feels more like a chat with a wit than a book. I enjoyed the back door look at high end food even if repulsed by the food its self. His gift for characterizing people and himself is the hook that drags you past the food and gives a rare critical look into these famous kitchens. But Mr Bourdain's bawdy wit is what makes the book fun.
Yes, I would listen again. The narration brings the book to life in a quite amazingly snarky way. Reading it on page was enjoyable for sure, however Bourdain's narration brings those words to life and adds spunk.
I liked that he was more humble than in "kitchen confidential." He definitely gained different perspectives and outlooks on life over the years, but rather than focus on his current views, he addressed how, why and what lead him to the thoughts he has today.
His own voice telling his stories with all the quirky inflections and emotion that comes along when a person read a memory aloud.
The life of one quirky chef revisited with new insights and stories to either love, hate or be bored by. As long as there's on audience who the heck cares
I liked that bourdain had the balls to eats many of the words and things he said in his previous writings without any shame. Hard honesty is both funny and refreshing
I'm all about challenging myself lately so I'm using books to do that. They inspire & engage me so I can see what works. Reading is my life.
When he's telling about how having a daughter made him not cool anymore. Shows that no matter how mean people think he is (and he can be) he still has a good heart.
I really enjoy listening to Anthony read. I love his show and it's awesome to be able to drive down the road listening to him like you were watching an episode of "No Reservations"
When he called that reviewer a...well I don't wanna ruin the surprise but it was hilarious!
If you have listened to Kitchen Confidential then I really recommend this book. If you haven't listened to it then I still recommend this book. Tony is an amazing writer! He will make you burst out laughing (having people in the cars next to you throw you looks because your sitting in your car-alone- laughing so hard). He breaks down his life AFTER becoming a huge TV personality and still gives you an inside scoop into the behind the scenes of kitchens (the best is when he talks about Le Bernardin in New York City! Oh I can't wait to go eat there). If you want an interesting book about food then this is the book for you! Tony is funny, charming and he admits that his snarkyness is his "schick" but one thing I will always like about him is that he tells you like it is. If you haven't read anything about Tony, by Tony or don't even know who this guy is: give him a chance. I promise, it will be worth it!
I love Anthony Bourdain, but this book just wasn't Kitchen Confidential. Where KC was unapologetic, Medium Raw backpedaled as he addresses discussions from KC and recants. Instead of the "in the trenches" stories of beginnings as a line cook, he now throws around the who's who of the chef world. And that's fair I suppose, he has come a long way from the drug-addled cookie he once was and good for him. Not sure it makes for interesting reading though. His jokes and sarcasm here and there are true to his voice and kept me going to the end, but don't think I'd tell people to pick it up.
A fun listen, though sometimes I think he was just on a rant rather than story telling. I enjoy Mr. Bourdain's stories when he gets into them and there are some gems in this book. If you liked Kitchen Confidential, this is a decent follow-up.
Yes. It's an excellent audio experience.
The opening dinner session. It's brilliant and engaging. I was instantly hooked,
I've listened to two of his books. They're both excellent.
yes, it is great to hear Bourdain's own voice describing each meal.
The chapter where He describes the foods from arround the world. It made me hungry for each one of those dishes. I have only been to a couple of those countries myself, and have only tried a few of those dishes, but the vivid way he describes each one of them really took me back to those places, and I am eager to try the ones I have not yet tried.
You can taste the food in his voice!!! I know it sounds silly, but really, as he describes each dish, you can just feel his love for food.
Yes, however, I repeated one of the chapters a couple of times. It was great.
This book is not Kitchen Confidential. Anthony Bourdain has grown up. He's less angry, less bitter and more thoughtful. The book contains fewer stories than Kitchen Confidential and more rants and thoughts about the cooking world and the personalities in it. Anthony Bourdain throws lots of names around and isn't afraid to bash those he thinks deserve it (Surprisingly he no longer takes issue with Bobby Flay or Mario Batali). The writing is much improved and less verbose than Kitchen Confidential.
It's entertaining and enjoyable. Anthony Bourdain does a fine job narrating (for some reason the way he pronounced "rather" bugged me....). I wish there were more stories about his travels and experiences being a "chef celebrity", but this is still worth a listen for anyone slightly curious about Bourdain or a behind the scene look into the culinary world.
funny, passionate, irreverent, great entertainment. not quite as coherent as kitchen confidential, but good nonetheless. has some great rants!
Not being a cable TV subscriber, I had never heard of Anthony Bourdain until listening to Kitchen Confidential on Audible. That was a thoroughly enjoyable, ego-laced tribute to pulling oneself out of drug-induced cooking career while criticizing the cooking and businesses of his rivals. Medium Raw continues the theme he developed in his first book, but to me reflects a more genuine and reflective approach to his subject. When a food professional is willing to admit over-kill in trashing some of the TV chefs popular today, I find that refreshing. He shows that age and experience might offer a changed perspective ("I was probably a little harsh"), while holding on to high standards of culinary work. I agreed with his first criticism of Rachel Ray and her "cooking," and what was super was a greater explanation of the why's: she uses jarred, pre-minced garlic and canned ingredients, for heaven's sake! We who love food would tolerate this in a fine dining establishment, so why do we think it is acceptable for the home cook? He backs away from his "when to buy or not buy fish" edict, but frankly, we all strive for the freshest ingredients and I have found his advice highly credible.
Bourdain, as a reader, is wonderful. His tone is what it needs to be, and it reflects the joy and sadness of his life in the cooking stratosphere. We can all hope he will write a third volume in 10 years.