Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $4.39 shipping
+ $3.99 shipping
+ $3.99 shipping
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook Hardcover – June 8, 2010
|New from||Used from|
See the Best Books of 2017 So Far
Looking for something great to read? Browse our editors' picks for the best books of the year so far in fiction, nonfiction, mysteries, children's books, and much more.
Frequently bought together
Customers who bought this item also bought
From Bookmarks Magazine
No one really expected Bourdain to top his wildly popular Kitchen Confidential, even Bourdain himself: several critics wrote that he seems alternately awed and appalled by his own celebrity. Those parts of Medium Raw--more of a collection of essays than a streamlined narrative--that seemed to grow out of that celebrity, such as Bourdain's feuds with food critics and celebrity chefs, impressed reviewers the least. But they still found much to savor, particularly Bourdain's biting personality, his own humorous self-deprecation, his ability to bring out the unknown elements of the restaurant industry, particularly the kitchen and service staff who might otherwise be ignored, and, not least of all, the well-written (if often vulgar) and compelling stories. In the end, though Medium Raw will best be appreciated by foodies, it is "generally an entertaining read, compelling more for [Bourdain's] passion than his mean streak" (Kansas City Star).
Bourdain, who broke into the collective food consciousness with Kitchen Confidential (2000) and has since cemented his place as one of our foremost food commentators, offers the kind of book you can write only if you’ve achieved the level of fame at which you can assume that people care about about whatever you have to say (which they do, and should): a loose, sometimes repetitive, always entertaining, and even at times enlightening collection of food-related ramblings and name-naming hit-pieces. The result is more or less the book equivalent of finding yourself sharing plates at a communal table with a chatty, witty, unapologetically profane, knowledgeable and well-connected member-observer of the restaurant big leagues. If, like him, you see the world’s greatest chefs as somewhere between rock and porn stars, there’s no way you wouldn’t spend hours listening to him chew your ear off with stories of that coke-fueled weekend (or was it a month?) trapped on an island with the world’s most insufferably wealthy food posers and with diatribes on how annoying Alice Waters is and how critic Alan Richman is a “douchebag” (the nicer of the two things Bourdain calls him) for trashing the New Orleans food scene with the city still reeling from Katrina—and then turn on a dime to deliver an impassioned ode to Vietnamese pho and an admiring portrait of perhaps the world’s finest fish-portioner at Le Bernardin. It might have been a narcissistic, condescending, and overly insiderish collection if it weren’t for Bourdain’s consistently disarming self-awareness that he’s “the very picture of the jaded, overprivileged ‘foodie’ (in the worst sense of that word) that he used to despise.” On seeing himself through the eyes of a hungry young chef who still has to actually cook just to barely survive, he says, “Look at me and my nice fucking jacket, standing there all famous and shit.” Sure, others may cook better than he does, but no one can dish like he can. --Ian Chipman
If you buy a new print edition of this book (or purchased one in the past), you can buy the Kindle edition for only $2.99 (Save 77%). Print edition purchase must be sold by Amazon. Learn more.
For thousands of qualifying books, your past, present, and future print-edition purchases now lets you buy the Kindle edition for $2.99 or less. (Textbooks available for $9.99 or less.)
If you are a seller for this product, would you like to suggest updates through seller support?
Top Customer Reviews
Bourdain speaks from his heart and speaks about what he knows, and he knows chefs. He knows what good food is and what good food isn't. He's a rogue, a "devil may care" romantic with a clear disdain for application of doing anything in life without passion.
He pulls no punches when expressing his opinion about any dining experience whether friend or foe and in doing so likely upset a lot of people in the industry. With a brute force he manages to shine an amiable light on his perceived villains in a manner that still displays a redeeming respect.
I could go on and on about the many virtues of this book and Anthony Bourdain himself but if you got this far into my review chances are you are already familiar. A great 5 hour read with many whimsical trappings.
This book had some very interesting parts, but it doesn't follow a storyline. Once you read the book you realize how accurate the title is. It really is just a series of chapters of Tony's opinions things/people he loves and hates in the food industry.
I'm glad I read the book and wouldn't necessarily discourage anyone from reading the book so long as you know what it is going in. His style of writing still shines.
My favorite chapters were the early ones ... especially his chapter about an ex-girlfriend who was rich, spoiled and sociopathic ... which I've experienced more times than I'd care to. I felt that some of the chapters rambled a bit, especially the two chapter long take on Momofuku and it's tempermental chef owner. I honestly had to skip the rest of the chapter several pages into it because it was just going nowhere and was pretty much a flowery tribute that Marc Anthony would have called 'over the top'.
I do love Tony's use of prose and cursing ... it makes the book entertaining and after a while the curmodgeon thing starts to get grating and it's almost like Tony reads your mind and switches to humble mode for a page or two. This is a guy who plays the whole 'I can't believe I am famous!' card and means it ... but at the same time, he knows how amazing his life turned out to be and how jealous most of the readers are about his many travels, riches and fame.
I see this book not as a literary work of art but more of a combination of a way to pad the bank account and get some free stream of conscious therapy by Tony. This book skips around like a .22 caliber bullet at close range. It seems like there is no real organization ... a few funny personal stories, followed by a list of Tony's most influential restaurantaurs, a rehash of Kitchen Confidentail and then a detailed self personality analysis. Seems like the type of book that someone bangs out in a week because the advance has already been spent and the deadline is getting closer. Not to say that each word isn't agonized over because it is clear that Tony is a wordsmith of the utmost magnitude. But don't expect more than it is, which is stream of consciousness Hunter S. Thompson style gonzo/rebel musings.