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Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook Hardcover – 7 Jun 2010
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'A compelling book with its intriguing mix of clever writing and kitchen patois ... more horrifically gripping than a Stephen King novel' --Sunday Times (on 'Kitchen Confidential')
'Fantastic: as lip-smackingly seductive as a bowl of fat chips and pungent aioli' --Daily Telegraph (on 'Kitchen Confidential')
'Extraordinary ... written with a clarity and a clear-eyed wit to put the professional food-writing fraternity to shame' --Observer (on 'Kitchen Confidential')
'Elizabeth David written by Quentin Tarantino' --A.A. Gill (on 'Kitchen Confidential')
`Real, fast and frantic, this book conveys the buzz of the kitchen in a way that only a real cook will be able to understand' --The Times (on 'Kitchen Confidential')
Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide bestseller --This text refers to an out of print or unavailable edition of this title.See all Product Description
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Top Customer Reviews
The chapter on `Virtue' is a stand out because it acts as neat summation of the sensibility of an intelligent sensualist. Writing about food and the pleasure associated with eating and cooking is, as Anthony Bourdain points out, extremely difficult without resorting to the banalities of `food porn' so ubiquitous in the culture. In 'Medium Raw' he avoids cliché or cheap observations to produce a fresh, honest and thoughtful take on subjects that ought to be of interest to everyone. Buy copies for yourself and people you like.
"Medium Raw" somehow can be seen as sequel to "Kitchen Confidential" although ten years had passed and lot of things had changed in the food industry.
And due to that it should be honest and say that this book is of a bit lower quality compared to his previous work, although it has lots of qualities for which it should be read.
Its best parts are those when Anthony is telling the stories from the cook line, when he's describing fantastic dishes and when he is telling stories about his private life, how he feels being father for the first time, and being husband the second.
What was totally unnecessary and actually spoiled the experience of the whole book is a part where he talks about Food Network and other cooks that are probably completely unknown to wider audience and therefore uninteresting.
Although I didn't previously heard about the guy, the particularly touching part of the book is when Anthony is telling story about Justo Thomas, a man who works at the New York restaurant Le Bernardin.
Thomas became famous due to his skills of quick fish filleting, allegedly he can shift 1000 pounds of fish a day, a job that takes three men when Thomas is away.
I hope that Thomas would be still there when I'll come to that restaurant, just to try his fish fillets.
Overall, this whole book was like speaking to Anthony Bourdain or listening to him while in same time eating some good meal.
And if there weren't those unnecessary parts, and the previous book which showed that the author can do even better, such conversation would deserve the highest grade.
Which, I have to say, I thought Anthony was. I now realise he's just as 'normal' as the rest of us - pretty much nuts then, but coping with it from day to day. He's written the book about his past, and this is the book about his present. He's not doing the Class A drugs any more, and there's a more calm and collected sense of perspective about things - he's in a place that he himself admits he could ever have imagined possible a few years ago.
AB has a really great way of writing about things - I *hated* his attempts at writing fiction; they were in the style of Raymond Chandler, but they came across more like 'soft boiled' rather than 'hard boiled' - he's far more comfortable telling things the way they are. So, in this book you get stories about insane girlfriends with too much cash, his opinion of 'Food Network', all these sort of things. There's a great section called 'Food Porn' which just describes (in quite fantastic detail) his favourite meals. I've been lucky enough to have had one of them, and believe me - he's right on the money when he's writing about food.Read more ›
Most Recent Customer Reviews
Bourdain is not always to everyone's tastes, but he and his shows were an almost constant companion on my own time overseas, and I enjoy his outlook on food. Read morePublished 14 months ago by Our Man In Peking
Before reading this, I thought Anthony Bourdain was a celebrity French chef.
Then one day he popped up on a cable TV channel and, lo and behold, turned out to be a good... Read more
If you enjoyed Kitchen Confidential you'll enjoy this. A slightly more nature Bourdain reflects on a foodie world of fine dining, food TV and life as a minor celeb. Read morePublished on 12 Jun. 2014 by Diyqueen
You are only going to read this if you have read the original kitchen confidential, therefore reader will know what to expect. Read morePublished on 10 Jan. 2014 by DC