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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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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 his perspective on the restaurant world and the world in general.Published 8 days ago by Dyerimage
Anthony Bourdain is a very honest and strait forward guy. He may not be Mark Twain, with his ability to entertain as a writer, but he will not feed you any bulls***.Published 12 days ago by Jonas Batson
First, I am HUGE Anthony Bourdain fan. I love watching all of his shows and I read Kitchen Confidential many years ago. Read morePublished 18 days ago by Ashley Incarnato
I really enjoyed this book. It was funny and very honest. I learned a lot about the industry, in a way only Anthony Bourdain can tell. I would highly recommend it!Published 1 month ago by Todd Murphy
Enlightening, hilarious and moving. I could not put it down or resist reading excerpts to anyone around me. Read morePublished 1 month ago by soosh
I happen to like Bourdain's snarky, crude style. His restaurant tips have lead to some incredible meals. Read morePublished 1 month ago by Tommy Mac
He tells of what is happening in high end restaurants now as well as the television end of it. It was interesting when I knew who he was talking about when he talks of Food Network... Read morePublished 1 month ago by Sheila Gallagher