Anthony Bourdain's long-awaited sequel to Kitchen Confidential,the worldwide bestseller'As ferociously rude as anything Bourdain has done before'Guardian'Terrific...his love for his subjects - both the food and the cook - sings'Telegraph'Bourdain has insight,access and good taste,and he's a naturally engaging writer'New York TimesA lot has changed since Kitchen Confidential - for the subculture of chefs and cooks,for the restaurant business - and for Anthony Bourdain.Medium Raw explores these changes,moving back and forth from the author's bad old days to the present. Tracking his own strange and unexpected voyage from journeyman cook to globe-travelling professional eater and drinker,Bourdain compares and contrasts what he's seen and what he's seeing,pausing along the way for a series of confessions,rants,investigations,and interrogations of some of the most controversial figures in food.And always he returns to the question:'Why cook'Or the harder one to answer:'Why cook well'Beginning with a secret and highly illegal after-hours gathering of powerful chefs he compares to a Mafia summit,Bourdain,in his distinctive,no-holds-barred style,cuts to the bone on every subject he tackles.
MEDIA REVIEWS
Publisher: Bloomsbury Publishing PLCISBN: 9781408809747Number of pages: 304Weight: 210 gDimensions: 198 x 129 x 19 mm
MEDIA REVIEWS
'As ferociously rude as anything Bourdain has done before''Terrific...his love for his subjects - both the food and the cook - sings as it once did in Kitchen Confidential''Bourdain has insight,access and good taste,and he's a naturally engaging writer...(he) is a hopeless romantic when it comes to food and the people who cook''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'
Anthony Bourdain
A chef,television personality and one of the world's most influential food writers,Anthony Bourdain started his career as a professional chef in New York. After spending years behind the scenes in restaurants including the famous Manhattan bistro Brasserie Les Halles he sent an unsolicited article about his experiences to The New Yorker. The resulting article - entitled'Don't Eat Before Reading This'- made Bourdain a name and became the basis of his bestselling memoir,Kitchen Confidential. A no-holes-barred,irreverent and uncompromising account of real life in the underbelly of the restaurant scene,the book is widely regarded as a modern classic and changed the landscape of contemporary food writing for a generation. His other books include,Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook and A Cook's Tour.
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