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Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (P.S.) Paperback – May 3, 2011

4.6 out of 5 stars 2,172 ratings

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From the Publisher

Editorial Reviews

Review

“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 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

“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

“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

“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

From the Back Cover

An instant New York Times bestseller and the follow-up to the mega-hit Kitchen Confidential

In the ten years since Anthony Bourdain's classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business–and for Anthony Bourdain.

Medium Raw tracks Bourdain's unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood, in a series of takes-no-prisoners confessions, rants, investigations, and interrogations of some of the most controversial figures in food.

Beginning with a secret, highly illegal after-hours gathering of powerful chefs that he compares to a mafia summit, Bourdain pulls back the curtain–but never pulls his punches–on the modern gastronomical revolution. Cutting right to the bone, Bourdain sets his sights on some of the biggest names in the foodie world, including David Chang, the young superstar chef; the revered Alice Waters; the Top Chef contestants; and many more. Medium Raw is the deliciously funny, shockingly delectable result, sure to delight philistines and gourmands alike.

Product details

  • Publisher ‏ : ‎ Ecco; Reprint edition (May 3, 2011)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 320 pages
  • ISBN-10 ‏ : ‎ 0061718955
  • ISBN-13 ‏ : ‎ 978-0061718953
  • Item Weight ‏ : ‎ 8 ounces
  • Dimensions ‏ : ‎ 5.31 x 0.72 x 8 inches
  • Customer Reviews:
    4.6 out of 5 stars 2,172 ratings

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About the author

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Chef, author, and raconteur Anthony Bourdain is best known for traveling the globe on his TV show Anthony Bourdain: Parts Unknown. Somewhat notoriously, he has established himself as a professional gadfly, b&ecirc;te noir, advocate, social critic, and pork enthusiast, recognized for his caustic sense of humor worldwide. He is as unsparing of those things he hates, as he is evangelical about his passions.

Bourdain is the author of the New York Times bestselling Kitchen Confidential and Medium Raw; A Cook’s Tour; the collection The Nasty Bits; the novels Bone in the Throat and Gone Bamboo; the biography Typhoid Mary: An Urban Historical; two graphic novels, Get Jiro! and Get Jiro!: Blood and Sushi and his latest New York Times bestselling cookbook Appetites. He has written for The New Yorker, The New York Times, The Times of London, Bon Appetit, Gourmet, Vanity Fair, Lucky Peach and many other publications. In 2013, Bourdain launched his own publishing line with Ecco, Anthony Bourdain Books, an imprint of HarperCollins. He is the host of the Emmy and Peabody Award-winning docuseries Anthony Bourdain: Parts Unknown on CNN, and before that hosted Emmy award-winning No Reservations and The Layover on Travel Channel, and The Taste on ABC.

Customer reviews

4.6 out of 5 stars
4.6 out of 5
2,172 global ratings

Top reviews from the United States

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Top reviews from other countries

Paul Reeder
5.0 out of 5 stars Rocker of the Cooking World
Reviewed in the United Kingdom on December 25, 2018
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Kirsty gibson
5.0 out of 5 stars Always interesting, always amusing
Reviewed in the United Kingdom on August 25, 2019
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Our Man In Peking
4.0 out of 5 stars Nose to tail reading.
Reviewed in the United Kingdom on November 3, 2015
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David Burke
5.0 out of 5 stars sadly gone but not forgotten
Reviewed in the United Kingdom on August 4, 2018
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Kindle Customer
5.0 out of 5 stars Cutting prose, Many laughs
Reviewed in the United Kingdom on July 14, 2018
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