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)
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.
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.
Anthony Bourdain for President.This man knows how to tell the truth and boy does it hurt.I do not often listen to authors who read their own books,(usually psychologists),but Mr. Bourdain is the only one who could tell his own tale so gloriously.
After reading Kitchen Confidential I was excited to download this book. The narrating is so good, the tell it like it is style of AB is perfect; however it was a lot of talk about different Chefs and their kitchen, not about AB.
I enjoyed the book, but if you're trying to decide between this and Kitchen Confidential, download the latter.
I am a fan of Mr. Bourdain, as maybe you are too. This book is, as it says in the title, written to and for people in the food industry or with close knowledge of it. I am not one of those people.
Filled with un-elaborated references to culinary personalities there are whole paragraphs or chapters you might not get. The progression of chapters is again difficult to follow for the outsider.
But for a view of this private world and a chance to listen in on a conversation between cooks and culinary personalities, this is a good book. As a lover of food and eager to learn more about those who prepare it, again this is a good read.
The performance is good, as you would expect from a TV personality with a love of off camera narration. I enjoyed this and found it thoroughly satisfying. If you know and like anything about the author, you'll probably like it too.
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