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Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook Hardcover – June 8, 2010
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"100 Million Years of Food" by Stephen Le
A fascinating tour through the evolution of the human diet, and how we can improve our health by understanding our complicated history with food. Learn more
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More About the Author
The "chef-at-large" at New York's famed Brasserie Les Halles, Bourdain is the author of the bestselling Kitchen Confidential: Adventures in the Culinary Underbelly, a candid, hysterical, and sometimes shocking portrait of life in restaurant kitchens that has been translated into more than 28 languages - as well as the travel journal, A Cook's Tour, 3 crime novels, a cookbook, a biography of Typhoid Mary, the bestselling graphic novel Get JIRO!, and others.
His work has appeared in The New Yorker, The New York Times, The Times of London, Bon Appetit, Gourmet and many other publications. He has shared his insights about team building and crisis management with the Harvard Business Review. He has been profiled by CBS Sunday Morning and Nightline, and has been a guest on The Late Show with David Letterman, Morning Joe, Late Night with Jimmy Fallon, The Daily Show, Charlie Rose, The Colbert Report, and Real Time with Bill Maher.
Bourdain joined the writing staff of HBO's Treme in 2011, contributing to the popular drama's restaurant storylines. He recently launched his own publishing line with Ecco, Anthony Bourdain Books, an imprint of HarperCollins. His first titles will be released in early 2013.
No Reservations, widely popular all over the world, has won two Emmy Awards, with several other nominations. 2013 will see the premiere of two new television shows hosted by Bourdain: The Taste, a cooking competition series for ABC with Nigella Lawson, and a travel docu-series for CNN.
Top Customer Reviews
He's still as potty mouthed, contrarian, anti-establishment and provocative as ever. He's also as much or more of a clever, creative good writer with an unquestionable passion for food and the restauraunt biz that entertains and fascinates even someone like me who only eats at restaurants.
Like the first book, the chapters each act as more of an essay than as a story - covering the evolution of the restaurant/food industry and what's happened to him since his first book.
There's a lot of angry diabtribes interlaced with his dry humor. The topics include the inability to find a good decent hamburger, overpretentious/priced restaurant habits, the evils of the James Beard foundation, Alice Waters and sustainability, vegetarianism, the CIA and the Food Network. Some of these are better executed than others. During the hamburger one, in particular - I was ready for him to get off his soapbox long before he actually did.
Still, Tony doesn't shy away from naming names and dishing dirt that anyone who watches those "evil" food shows like Iron Chef, Top Chef, and Rachel Ray will recognize and find entertaining. In fact, a whole chapter is dedicated to who he believes are the heroes and villians of the restaurant biz today, and why.Read more ›
The bottom line with Mr. Bourdain is that he really cares about food and the people who prepare it, whether it's the guy in the Czech Republic who stuffs sausages with his bare hands, or the man who cuts the fish at Le Bernardin.
Food is too important to leave to the Rachael Rays and Sandra Lees of the world. We need fewer people clamoring about EVOO and more people cooking and eating a well-executed omelet or a good simple tomato sauce.
Start reading this on a Friday. It will last most of the weekend, and when you're finished, you'll be eager for the next course. I don't know how many more of these Tony has in him, but I'm waiting for the next one.
When Kitchen Confidential was published, it became an almost overnight success. As it pushed higher and higher on the NY Times Bestseller List, so to did the stardom of Anthony Bourdain.
Kitchen Confidential was perhaps so popular, because for the less initiated, it unveiled in a terribly entertaining way, the obscured and raw "culinary underbelly" of the restaurant industry. It was precisely because it was written for a "subculture" of insiders that Kitchen Confidential was adopted by the masses. Its authenticity proved irresistible.
Fast forward ten years: Bourdain has become a celebrity. He is the writer and personality of an Emmy award-winning television show: No Reservations. He is employed by the very network he has so long railed against: The Food Network. He is a married family man, who resides with his young daughter and wife within the yuppy confines of the Upper East Side of Manhattan.
The thing is- these contradictions are certainly not lost on the self-deprecating Bourdain. They do, however, rob Bourdain's newest effort, Medium Raw, of any hope at the authenticity and refreshing originality of Kitchen Confidential, and even of No Reservations.
In Medium Raw, Bourdain does not fail to offer healthy servings of his unique, vitriolic, acerbic, laser-sharp, and hilarious wit, which his fans have come to expect of him.Read more ›
Most Recent Customer Reviews
I love Anthony Bourdain's raw evocative narrative and his brutal honest opinions of the restaurant industry.Published 26 days ago by Amazon Customer
Not as tight a narrative as Kitchen Confidential, but still a fantastic tour through the mind and mouth of Anthony Bourdain. Read morePublished 1 month ago by Stewart Bushman
I've been a fan of No Reservations and Parts Unknown for some time. I often wish I could go where Anthony's been and eat what he's been eating. Read morePublished 1 month ago by kathynruss