Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

Paperback

By (author) Anthony Bourdain

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  • Publisher: Bloomsbury Publishing PLC
  • Format: Paperback | 304 pages
  • Dimensions: 152mm x 232mm x 28mm | 399g
  • Publication date: 7 June 2010
  • Publication City/Country: London
  • ISBN 10: 1408809346
  • ISBN 13: 9781408809341
  • Edition statement: Export ed
  • Sales rank: 32,024

Product description

A 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.

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Author information

Anthony Bourdain's books include the mega-bestseller Kitchen Confidential, A Cook's Tour and Anthony Bourdain's Les Halles Cookbook. His work has appeared in the New York Times and The New Yorker, and he is a contributing authority for Food Arts magazine. He is also the host of the Emmy Award-winning television show No Reservations.

Review quote

Praise for 'Kitchen Confidential' 'Elizabeth David written by Quentin Tarantino' A.A. Gill 'A compelling book with its intriguing mix of clever writing and kitchen patois ... more horrifically gripping than a Stephen King novel' Sunday Times 'Fantastic: as lip-smackingly seductive as a bowl of fat chips and pungent aioli' Daily Telegraph