Here is Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide best seller.
A lot has changed since then - for the subculture of chefs and cooks, for the restaurant business, and for Anthony Bourdain. Medium Raw explores these 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-travelling professional eater and drinker, Bourdain compares and contrasts what he's seen and what he's seeing, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food. And always he returns to the question: 'Why cook?' Or the harder one to answer: 'Why cook well?'
Beginning with a secret and highly illegal after-hours gathering of powerful chefs, which he compares to a mafia summit, Bourdain, in his distinctive, no holds barred style, cuts to the bone on every subject he tackles.
©2010 Anthony Bourdain (P)2010 HarperCollins
When in doubt: do it yourself.
Food, Fascination, Folklore
Kitchen Confidential, because Medium Raw was its sequel. A worthy one, too.
In Kitchen Confidential, his performance was perfunctory, but it didn't bother me because I liked the stories. In Medium Raw, his narration style improved significantly, and closer to his television performance. Listening to this, you can tell his passion in certain subjects. It's personal, and personal is good.
Yes. Day off, comfortable couch, and maybe a glass of wine.
If you are not into Anthony Bourdain or world of culinary art in America, chances are you will not like this one.
You must read its prequel, Kitchen Confidential, before you start on this one. For continuation's sake, and better understanding in how Anthony Bourdain came to be, well, Anthony Bourdain. They are memoirs, but they read like a good novel. I'm waiting patiently for the next book.
I liked this audio, his passion for food evident. Made even better by the fact Anthony Bourdin narrated himself.
Listening to it three times now
Details of a chef life and a strong opinion about the industry from chefs to restaurant critics.
Thank you Antony
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