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

by Anthony Bourdain

HarperCollins Publishers Ltd. | June 8, 2010 | Hardcover

Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook is rated 3 out of 5 by 1.

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.

Format: Hardcover

Dimensions: 304 pages, 9 × 6 × 1.01 in

Published: June 8, 2010

Publisher: HarperCollins Publishers Ltd.

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0061718947

ISBN - 13: 9780061718946

Found in: Biography and Memoir

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Reviews

Rated 3 out of 5 by from Far from his best work, but still enoyable. Certainly not Bourdain's best work. In fact, a little bit repetitive and alot of re-hashing of things that have been mentioned in his books since Kitchen Confidential. I have read all of his other books so maybe I pick up on these things a little bit easier than some. Many references and stories from his television show, No Reservations, which are interesting but again, nothing terribly new and exciting. Continues to drone on and on about things he should be able to get past, such as his disdain for overweight chefs (give me a break) and his hatred of chicken nuggets. Oh, and now he wants you to eat the fish on Monday. It was an alright read, but certainly nowhere near his best work, which I still think might be A Cooks Tour. 3.5 out of 5 from me.
Date published: 2010-09-29

– More About This Product –

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

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

by Anthony Bourdain

Format: Hardcover

Dimensions: 304 pages, 9 × 6 × 1.01 in

Published: June 8, 2010

Publisher: HarperCollins Publishers Ltd.

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0061718947

ISBN - 13: 9780061718946

About the Book

This long-awaited follow-up to "Kitchen Confidential" contains the confessions, rants, investigations, and interrogations of some of the more controversial figures in food. Bourdain tracks his own unexpected voyage from journeyman cook to celebrity chef and globe traveling professional eater and drinker.

From the Publisher

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.

About the Author

Anthony Bourdain is the author of the novelsBone in the ThroatandGone Bamboo, in addition to the mega-bestsellerKitchen ConfidentialandA Cook's Tour. He is the host of the popular television showNo Reservations.

Editorial Reviews

“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.”