Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
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...
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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. The Washington Post - Michael Dirda …Bourdain's prose at his wildest can sound like Hunter S. Thompson's, yet he can also produce much quieter work, such as "My Aim Is True," a brilliant portrait of Justo Thomas, the man who fillets the fish for Le Bernardin, New York's great seafood restaurant. A.J. Liebling couldn't have done it better. Above all, when you read Bourdain, you never quite know what's going to happen in the next sentence, but you can be sure you're in for a treat, a shock, a surprise…Anyone who starts the book is liable to lose all control and simply gobble it right up. I certainly did.
The Sit Down xi\ 1 Selling Out 1\ 2 The Happy Ending 19\ 3 The Rich Eat Differently Than You and Me 25\ 4 I Drink Alone 43\ 5 So You Wanna Be a Chef 49\ 6 Virtue 59\ 7 The Fear 65\ 8 Lust 77\ 9 Meat 95\ 10 Lower Education 111\ 11 I'm Dancing 117\ 12 "Go Ask Alice" 127\ 13 Heroes and Villains 143\ 14 Alan Richman Is a Douchebag 163\ 15 "I Lost on Top Chef" 179\ 16 "It's Not You, It's Me" 191\ 17 The Fury 209\ 18 My Aim Is True 233\ 19 The Fish-on-Monday Thing 253\ Still Here 269\ Acknowledgments 283
\ Michael Dirda…Bourdain's prose at his wildest can sound like Hunter S. Thompson's, yet he can also produce much quieter work, such as "My Aim Is True," a brilliant portrait of Justo Thomas, the man who fillets the fish for Le Bernardin, New York's great seafood restaurant. A.J. Liebling couldn't have done it better. Above all, when you read Bourdain, you never quite know what's going to happen in the next sentence, but you can be sure you're in for a treat, a shock, a surprise…Anyone who starts the book is liable to lose all control and simply gobble it right up. I certainly did.\ —The Washington Post\ \ \ \ \ New York Times Book Review"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."\ \ \ BookPage"Bourdain is back with more intriguing food fights, moving further from the kitchen into the eating industry. [Bourdain’s] dissections...are still as hilarious, as scatological and as spot-on as ever....his fare—and his prose—is still quite spicy."\ \ \ \ \ New York Magazine's Grub Street“Compulsively readable.”\ \ \ \ \ Time Magazine"The KITCHEN CONFIDENTIAL author is a father now, but he hasn’t cleaned up his language, lost his zesty appetite or his critical zing."\ \ \ \ \ Wall Street Journal"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."\ \ \ \ \ Grub Street"Compulsively readable."\ \ \ \ \ Denver Post"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."\ \ \ \ \ USA TodayPRAISE FOR KITCHEN CONFIDENTIAL: “The kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages.”\ \ \ \ \ Austin American-Statesman"Like a stinky fish sauce from his beloved Vietnam, [Bourdain’s] appeal among the food die-hards has only grown stronger and more pungent over time, and this book will only solidify that adoration."\ \ \ \ \ Miami Herald"This is Bourdain at his best. His food-porn vignettes are guaranteed to make your mouth water."\ \
