Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook - Softcover
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.
"synopsis" may belong to another edition of this title.
Review:
"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
"Compulsively readable."--New York Magazine's Grub Street
"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
"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
"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
"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
"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
"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
"This is Bourdain at his best. His food-porn vignettes are guaranteed to make your mouth water."--Miami Herald
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 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"
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"
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"
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"
Book Description:
"Compulsively readable."--New York Magazine's Grub Street
"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
"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
"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
"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
"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
"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
"This is Bourdain at his best. His food-porn vignettes are guaranteed to make your mouth water."--Miami Herald
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 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"
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"
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"
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"
Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide bestseller
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- PublisherHarper Collins USA
- Publication date2010
- ISBN 10 0062009036
- ISBN 13 9780062009036
- BindingPaperback
- Rating
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