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Medium Raw: A Bloody Valentine to the World…
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Medium Raw: A Bloody Valentine to the World of Food and the People Who…

by Anthony Bourdain

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1,377668,548 (3.58)39
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English (67)  Norwegian (1)  All languages (68)
Showing 1-5 of 67 (next | show all)
Without having read Kitchen Confidential, this book would mean a lot less (although still be awesome). As a reflection of what Bourdain is versus what he used to be, it's phenomenal. ( )
  schufman | Jul 20, 2019 |
Rating almost entirely a result of Bourdain's narration. ( )
  eraderneely | Feb 14, 2019 |
No longer cooking, Bourdain discusses with much humor the world of celebrity chefdom. The best part about the book is listening to the author read it. ( )
  KatherineGregg | Jul 24, 2018 |
Basically a collection of more-or-less-unrelated essays. The bits where Bourdain talks about actual restaurants and industry folks was a little too Inside Baseball for me, but the chapters about his past or describing food were fantastic. And his writing—at turns raw, funny, and poetic—carries you through the whole way. ( )
  saltmanz | Jul 11, 2018 |
It'll make you laugh, make you second guess a culinary career and tasting menus, make you book a trip to Hanoi, make you want to eat Le Bernardin, and make you miss Anthony a little bit more than you already do. ( )
  dele2451 | Jun 16, 2018 |
Showing 1-5 of 67 (next | show all)
Anthony Bourdain was exceptionally well positioned to bang out “Kitchen Confidential” in 2000: he’d spent 28 years behind restaurant stoves and had a couple of noirish novels to his name. The memoir exposed the darkest corners of New York’s kitchens and dining rooms. Now, after 10 years as a food-world celebrity and BFF of top chefs, he’s even better positioned to dish it out to the industry and its four-star hype machine. Unfortunately, as the title of his new essay collection, “Medium Raw,” warns, he gives it to us half-cooked.
 
Look now, as Hamlet might say, on this other picture. Ten years have passed since "Kitchen Confidential," and the cover of Bourdain's latest book, "Medium Raw," no longer suggests some dashing musketeer of the gas range. Instead, it shows us a Mafia godfather at the height of his power. Bourdain wears a dark suit, dark blue shirt, dark tie. The face is still handsome but somewhat puffy, there are bags under the eyes and lines around the mouth, a bit of jowl. The once-black hair is now salt and pepper. Still, the look in the man's eyes is as piercing as ever -- and he delicately fingers a long chef's knife, a quiet reminder to anyone who might question his authority.
 
The black leather jacket and earring are gone. On the cover of Anthony Bourdain's "Medium Raw," he is dressed in dark suit and tie, the tie a little loose around the neck, as if he is not quite at ease in it. Seated at a beaten-up wooden table strewn with carving implements, the former chef is testing the sharpness of a kitchen knife against his middle finger. Who, you wonder, will he stick the knife in this time?
 
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"On the whole I have received better treatment in life than the average man and more loving kindness than I perhaps deserved." - Frank Harris
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To Ottavia
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I recognize the men at the bar.
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Book description
The long-awaited follow-up to the megabestseller Kitchen Confidential

In the ten 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 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-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.

And 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.
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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.… (more)

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