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Medium raw : a bloody valentine to the world of food and the people who cook / Anthony Bourdain.

By: Bourdain, Anthony.
Material type: materialTypeLabelBookPublisher: London, England : Bloomsbury, 2011Copyright date: ©2010Edition: Paperback edition.Description: xviii, 281 pages ; 20 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781408809747; 1408809745.Subject(s): Bourdain, Anthony | Cooks -- United States -- Biography | Cooking | GastronomyGenre/Form: Biographies.DDC classification: 641.5092 Summary: A lot has changed since Kitchen Confidential - 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 he compares to a Mafia summit, Bourdain, in his distinctive, no-holds-barred style, cuts to the bone on every subject he tackles.
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Enhanced descriptions from Syndetics:

A lot has changed since Kitchen Confidential - 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 he compares to a Mafia summit, Bourdain, in his distinctive, no-holds-barred style, cuts to the bone on every subject he tackles.
'As ferociously rude as anything Bourdain has done before.'-Guardian.
'Terrific . his love for his subjects - both the food and the cook - sings as it once did in Kitchen Confidential.'-Daily Telegraph.
'Bourdain has insight, access and good taste, and he' s a naturally engaging writer . he is a hopeless romantic when it comes to food and the people who cook.'-New York Times.
'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.

Originally published: 2010.

A lot has changed since Kitchen Confidential - 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 he compares to a Mafia summit, Bourdain, in his distinctive, no-holds-barred style, cuts to the bone on every subject he tackles.

Reviews provided by Syndetics

Booklist Review

Bourdain, who broke into the collective food consciousness with Kitchen Confidential (2000) and has since cemented his place as one of our foremost food commentators, offers the kind of book you can write only if you've achieved the level of fame at which you can assume that people care about about whatever you have to say (which they do, and should): a loose, sometimes repetitive, always entertaining, and even at times enlightening collection of food-related ramblings and name-naming hit-pieces. The result is more or less the book equivalent of finding yourself sharing plates at a communal table with a chatty, witty, unapologetically profane, knowledgeable and well-connected member-observer of the restaurant big leagues. If, like him, you see the world's greatest chefs as somewhere between rock and porn stars, there's no way you wouldn't spend hours listening to him chew your ear off with stories of that coke-fueled weekend (or was it a month?) trapped on an island with the world's most insufferably wealthy food posers and with diatribes on how annoying Alice Waters is and how critic Alan Richman is a douchebag (the nicer of the two things Bourdain calls him) for trashing the New Orleans food scene with the city still reeling from Katrina and then turn on a dime to deliver an impassioned ode to Vietnamese pho and an admiring portrait of perhaps the world's finest fish-portioner at Le Bernardin. It might have been a narcissistic, condescending, and overly insiderish collection if it weren't for Bourdain's consistently disarming self-awareness that he's the very picture of the jaded, overprivileged foodie' (in the worst sense of that word) that he used to despise. On seeing himself through the eyes of a hungry young chef who still has to actually cook just to barely survive, he says, Look at me and my nice fucking jacket, standing there all famous and shit. Sure, others may cook better than he does, but no one can dish like he can.--Chipman, Ian Copyright 2010 Booklist