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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.” (New York Times Book Review)“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.” (Austin American-Statesman)“This is Bourdain at his best. His food-porn vignettes are guaranteed to make your mouth water.” (Miami Herald)“Compulsively readable.” (New York Magazine's Grub Street)“The food orbit is [Bourdain’s] element, and chapters on today’s leading figures—from chef David Chang to critic Alan Richman—display his access, outspokenness and comedic gifts.” (Wall Street Journal)“The KITCHEN CONFIDENTIAL author is a father now, but he hasn’t cleaned up his language, lost his zesty appetite or his critical zing.” (Time Magazine)“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.” (BookPage)“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.” (Denver Post)“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.” (Wall Street Journal)
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From the Back Cover
An instant New York Times bestseller and the follow-up to the mega-hit Kitchen ConfidentialIn the ten years since Anthony Bourdain's classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business–and for Anthony Bourdain. Medium Raw tracks Bourdain's unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood, in a series of takes-no-prisoners confessions, rants, investigations, and interrogations of some of the most controversial figures in food.Beginning with a secret, 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. 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; the revered Alice Waters; the Top Chef contestants; and many more. Medium Raw is the deliciously funny, shockingly delectable result, sure to delight philistines and gourmands alike.
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Product details
Series: P.S.
Paperback: 320 pages
Publisher: Ecco; Reprint edition (May 3, 2011)
Language: English
ISBN-10: 0061718955
ISBN-13: 978-0061718953
Product Dimensions:
5.2 x 0.8 x 8 inches
Shipping Weight: 6.4 ounces (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
667 customer reviews
Amazon Best Sellers Rank:
#13,315 in Books (See Top 100 in Books)
Anthony Bourdain's book "Medium Raw" is an interesting series of diatribes on both Bourdain's life and the food service industry. It is laced with his characteristic writing style, including lots of profanity. Now I'm no prude, but there do seem to be times when his use of off-color language is too much. But if you've seen Bourdain on TV, or read about him, you won't be surprised with his language.The book itself has flashes of brilliance and periods of 'ho-hum'. Unfortunately, the sections detailing Bourdain's life (including his drug habit and his crazy girlfriend) aren't terribly interesting, and I found myself zooming through them to get to the good stuff. But some of the sections are sheer brilliance. The opening foreword, entitled "The Sit Down" includes a fascinating description of Bourdain's consumption of the ortolan - his prose when he describes how he eats this animal is vivid and brilliant. In the chapter entitled "Lust", Bourdain describes a bevy of culinary delights in an engaging and likewise vivid manner. After reading this chapter, I felt like I needed a cigarette!There is also a great section towards the end when Bourdain describes "Heroes and Villians" of the food industry. Interestingly, you may not know several of them, but you will enjoy reading his honest and blunt criticism (or adulation) of these very important members of the culinary community.Overall the book is enjoyable, but it goes from topic to topic without a lot of coherence. It almost seems like a collection of essays put together in one book, which are only minimally weaved together. It should give you some entertainment value, but only if you hang in there.If you like Anthony Bourdain and want to be entertained, go ahead and read this one. If you are looking for the inside stories behind conventional chefs and the food industry (including the Food Network), you're not going to find too much of that here.
I have to say from the onset that I have one very strong problem with this wonderful crazy iconoclastic brute. How can he cook, eat, criticize what he eats when he smokes! Now on his new show it seems he may have quit. I hope that's true. He mentioned in passing in one recent episode that he has Emphysema. He says a lot of things, and it could just have been Bourdain's so-dry-it-cracks-your-lips humor. I hope so. We need him around for a long time. Perhaps he just got a "scare", and that got him off the killer sticks. I've had a crush on him for years. From his first shows, where you can see him wanting to rattle the cages and forced to being "tame" and "good" (Cook's Tour), through his new reincarnation, part travel show, and all foodie stuff, he's become everyone's best friend. The curmudgeon who has the guts to say: "Harry Potter sucks and is too long", and "Wolfgang Puck is a Nazi and should be tried in the Hague, not opening up restaurants in Vegas!" (Note: these are just examples, I don't think Bourdain's has ever said either of these things!). I have found his fiction a bit tired, and some of his books "left over's" from shows, articles, and the such. This one travels back and forth, but his rage at least comes through. You stand with him here, and feel he's yelling at the cook, or the critic, or the man in the street who is naked and calls himself a cowboy. Few people write about food as he does, and for that we are thankful. Sadly, the greatest of all food writers, Calvin Trillin seems to have written himself out... food wise. Maybe he's said everything there is to say, or maybe tragically the loss of his beloved Alice has taken away his appetite. So we are now left with Bourdain. And like Calvin talking about Bryant's in Kansas, you have Bourdine talking about burgers and best of all, allowing us all to hate the horror that is Rachel Ray and all she stands for (basically Sarah Palin with a spatula). I "ate up" this book in one sitting, and felt wonderfully guilty, like eating all the walnut shrimp before company arrived. Buy it, eat it, and screw the guilt.
If you have read Bourdain's other books, you will speed through Medium Raw, enjoy every page, and likely even consider reading it again. If you have not read his other books, you will speed through Medium Raw, enjoy every page, and then purchase his previous books.There is a peculiar something about the dry, no-holds-barred style of Anthony Bourdain that sucks you in and makes you a fan. He effortlessly spews out (that is the best way to put it) brilliant descriptions and opinionated prose. Whether this is your first or fourth book by Bourdain, the style is a refreshing break from the otherwise repetitive, cliché-filled writing that dominates the culinary literature--a sad state poignantly highlighted in this book. It does not matter if he is describing his "villains and heroes" or just a favorite dish; Bourdain simply does so in such an offhand, easy manner that it is difficult to imagine any better way.As his fourth book, Medium Raw no longer relies on shock value to capture the reader. Rather, Bourdain appears to have changed as a person upon his daughter's birth and evolved as an author, as he describes in the book. The writing style is the same, if slightly improved, as Kitchen Confidential; yet, the writing in this book delves into more serious, relevant issues such as school nutrition, as opposed to whether or not "fish on Monday's" is a good idea.My only holdup when reading this book centered on the lack of a coherent theme. Rather than focus on a singular idea, Bourdain chose to shotgun his thoughts on a multitude of issues. While keeping the reading fresh and enjoyable, it made the book read more like standalone articles that were combined.Not only would I recommend this book, I would recommend the others that preceded it. This type of writing is exactly what the culinary world needed 10 years ago and still needs more of today. Medium Raw met or exceeded every expectation I had for Bourdain's latest.
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