Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (P.S.) Paperback – May 3, 2011 by Anthony Bourdain

Description

Author: Bourdain Anthony

Brand: Ecco Press

Edition: Reprint

Features:

• Ecco Press

Package Dimensions: 20x201x213

Number Of Pages: 320

Release Date: 03-05-2011

Details: Product Description
The instant New York Times bestseller and follow-up to Anthony Bourdain’s blockbuster classic on the cooking life, Kitchen Confidential
Medium Raw marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller Kitchen Confidential and three-time Emmy Award-nominated host of No Reservations on TV’s Travel Channel. Bourdain calls his book, “A Bloody Valentine to the World of Food and the People Who Cook,” and he is at his entertaining best as he takes aim at some of the biggest names in the foodie world, including David Chang, Alice Waters, the Top Chef winners and losers, and many more. If Hunter S. Thompson had written a book about the restaurant business, it could have been Medium Raw.
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
From the Back Cover
An instant New York Times bestseller and the follow-up to the mega-hit Kitchen Confidential
In 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.
About the Author

Anthony Bourdain was the author of the novels Bone in the Throat and Gone Bamboo, the memoir A Cook’s Tour, and the New York Times bestsellers Kitchen Confidential, Medium Raw, and Appetites. His work appeared in the New Y