The long-awaited follow-up to the mega-best-seller Kitchen Confidential
In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out - from Monday fish to the breadbasket conspiracy - much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, moving back and forth from the author's bad old days to the present. Tracking his own strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood, Bourdain takes no prisoners as he dissects what he's seen, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food.
Beginning with a secret and highly illegal after-hours gathering of powerful chefs that he compares to a mafia summit, Bourdain pulls back the curtain, but never pulls his punches, on the modern gastronomical revolution, as only he can. Cutting right to the bone, Bourdain sets his sights on some of the biggest names in the foodie world, including David Chang, the young superstar chef who has radicalized the fine-dining landscape; the revered Alice Waters, whom he treats with unapologetic frankness; the Top Chef winners and losers; and many more.
Always he returns to the question "Why cook?" Or the more difficult "Why cook well?" Medium Raw is the deliciously funny and shockingly delectable journey to those answers, sure to delight philistines and gourmands alike.
©2010 Anthony Bourdain (P)2010 HarperCollins Publishers
"The food orbit is [Bourdain’s] element, and chapters on today’s leading figures—from chef David Chang to critic Alan Richman—display his access, outspokenness and comedic gifts....Mr. Bourdain is a vivid, bawdy and often foul-mouthed writer. He thrills in the attack, but he is also an enthusiast who writes well about things he holds dear." (Wall Street Journal)
“Full of things everybody in the food world thinks but nobody will say...If [Bourdain’s] sharp eye and his wicked tongue have brought him acclaim, what’s kept him in the spotlight is his heart. Like Oscar Wilde, he’s a moralist in the guise of a libertine. Long may he prosper.” (Denver Post)
“Bourdain has insight, access and good taste, and he’s a naturally engaging writer...Bourdain is a hopeless romantic when it comes to food and the people who cook. The subtitle’s real valentines are two elegantly written profiles.” (New York Times Book Review)
I love the honesty that Tony uses when talking about himself and others
Tony.. See above
I like listening to audiobooks narrated by the author, this one was great.
A bloody valentine for foodies.
I love how Tony is as hard on himself as he is on others.
I like Tony's stories about his experiences in various restaurants, weather as a chef or as a patron.
I've purchased hundreds of audible books, and this is one of the worst. It is absolutely devoid of content. It is simply a collection of the author's musings on food, chefs, and the culinary world. Most of these are really trite and lacking in profundity. There is no story to hold the reader's attention, as in kitchen confidential. The author has clearly run out of things to say, yet he continues to be published because he is famous. He needs to quit while he's ahead.
Bourdain , dose not make the mark as he did in Kitchen Confidential. He is on a soap box to berate his peers in very lengthy and winy explanations. He lost credibility on this one .
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