Binding: Hardcover
Dewey Decimal Number: 641.5092
EAN: 9780061718946
Edition: 1
ISBN: 0061718947
Label: Ecco
Manufacturer: Ecco
Number Of Items: 1
Number Of Pages: 304
Publication Date: June 01, 2010
Publisher: Ecco
Release Date: June 08, 2010
Studio: Ecco

Features:

• ISBN13: 9780061718946
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

---

Related Items:

• The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
• Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.)
• A Cook's Tour: Global Adventures in Extreme Cuisines
• No Reservations: Around the World on an Empty Stomach
• Bone in the Throat
• see more

Alternate Versions: Click to Display

Browse for similar items by category: Click to Display

---

Editorial Review:

Product 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.






Rating: - table for one
incredibly written, frank and directly to the point. Mr. Bourdain pulls no punches, not for the faint of heart or weak in the stomach. A great read.

---

Rating: - A Mix of Rants and the Good Stuff
I regularly watch and enjoy Anthony Bourdain on the Travel Channel. His show alternatively amuses, entices, and repulses me and I eagerly wait to see what he will do next. I suspect that is Bourdain's intention as he goes back and forth from what looks delicious to the "nasty parts" such as entrails, blood, and testicles that he insists are the "good stuff" while presenting unique views of the local people and cultures. No matter what, I know he will give me a view of a city or country I have never ... Read More

---

Rating: - horrible follow up
I loved his first book and his show. So I was looking forward to this follow up book. I was very disappointed with this book. Except for one good chapter describing wonderful dining experiences at various locales, this is just one big whine fest. I live in San Francisco and could've listened to the rants in this book on any street corner. Never mind paying for the pleasure.

---

Rating: - Medium Raw is Rare Good Reading
The book is being avidly devoured by my wife. The little I've been able to peruse it shows the writing to be as fascinating as Bourdain's own life. He writes like he talks. When my wife finishes it I'll finally be able to do it justice. My youngest son has his other book "Kitchen Confidential". I'm waiting to read that as well.

---

Rating: - Medium Raw, Please
From my blog post:

[...]


You can usually tell who I am reading by the way I write that day. If I am writing short paragraphs full of gratitude, I've probably been reading Mitch Alblom. If I'm a little more snarky than usual, I've just read Mark Twain's Innocents Abroad for the hundredth time. And, if I'm writing confessional pieces about things like aging and my temper, there's a good chance I'm reading something by former chef and current television personality Anthony ... Read More

---

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