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

av Anthony Bourdain

Andra författare: Se under Andra författare.

MedlemmarRecensionerPopularitetGenomsnittligt betygOmnämnanden
1,574778,317 (3.6)40
Tracking his own strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood, Bourdain takes no prisoners as he dissects what he's seen, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food.… (mer)
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» Se även 40 omnämnanden

engelska (76)  norska (1)  Alla språk (77)
Visa 1-5 av 77 (nästa | visa alla)
A companion piece and in some ways an apology for the much snarkier Kitchen Confidential.

Bourdain re-evaluates the book that made him famous and changed his life. He also re-evaluates his life now that he has become successful. He softens toward some of the folks he trashed in the Kitchen Confidential and even hands out a few apologies. He is still Anthony Bourdain, however, and manages to throw a couple of other new targets under the bus and dispense that wit and wisdom that is equal parts jaded cynicism and unabashed foodie that only he pulls off so effectively.

I listened to the audio book, which is the best way to enjoy Bourdain because his voice adds so much to the experience, and felt like sitting across the table from a highly entertaining friend telling me what he has been up to since the last time we met.

I recommend both books in audio form. You do not have to be a foodie to love these books.
( )
  ChrisMcCaffrey | Apr 6, 2021 |
I always enjoy reading about and anything Anthony Bourdain has written. I love his honesty and witty remarks. ( )
  AlejandraIvanez | Mar 17, 2021 |
I found Bourdain's bad boy style kind of old; his in-your-face swearing was kind of boring, a distraction--not at all shocking anymore, just always there. And it all seems a little petty. Bourdain seems to think other people's passions, if not the same as his, are dogmatic. His passions, however, are tough and good and pure.

And he's pretty inconsistent. In his chapter about Alice Waters he questions her having paid her dues as a chef. In a later chapter he effuses about David Chang's importance, not as a chef, but as a 'zeitgeist' (to be fair, in the end of the Waters chapter he does, somewhat begrudgingly, credit 'Alice's Restaurant' with being a cradle of revolution).

( )
  giovannaz63 | Jan 18, 2021 |
This book won't change your life, but if you are a fan of Bourdain, then it's a fun way to spend some reading time. I happen to love Bourdain's voice, don't-give-a-f*ck attitude, and opinions on the culinary world, so I enjoyed this one. It wasn't perfect or even great, but some of the chapters are gems. It is pretty disjointed and there is no cohesion to the book; it feels like a random sampling of Bourdain's rants, anecdotes and some nostalgia thrown in. I could have lived without the superfluous chapter about his daughter and how much better life is as a parent, though in his case, it probably is; anything is a step up from addiction. I prefer watching Bourdain on tv, but his books are fun and this one is worth reading just for the chapter on why Alan Richman is a douchebag. ( )
  JustZelma | Dec 20, 2020 |
Muck like the first, I loved this book. The restaurant industry is so facinating and Anthony's views about it and the world it shapes resonate with me. I was excited, sad, envios, and interested whole reading this book. And throughout finding new places to try, things to look up, and people to research. If you love food and cooking, read his books ( )
  morgan.goose | Dec 14, 2020 |
Visa 1-5 av 77 (nästa | visa alla)
Anthony Bourdain was exceptionally well positioned to bang out “Kitchen Confidential” in 2000: he’d spent 28 years behind restaurant stoves and had a couple of noirish novels to his name. The memoir exposed the darkest corners of New York’s kitchens and dining rooms. Now, after 10 years as a food-world celebrity and BFF of top chefs, he’s even better positioned to dish it out to the industry and its four-star hype machine. Unfortunately, as the title of his new essay collection, “Medium Raw,” warns, he gives it to us half-cooked.
 
Look now, as Hamlet might say, on this other picture. Ten years have passed since "Kitchen Confidential," and the cover of Bourdain's latest book, "Medium Raw," no longer suggests some dashing musketeer of the gas range. Instead, it shows us a Mafia godfather at the height of his power. Bourdain wears a dark suit, dark blue shirt, dark tie. The face is still handsome but somewhat puffy, there are bags under the eyes and lines around the mouth, a bit of jowl. The once-black hair is now salt and pepper. Still, the look in the man's eyes is as piercing as ever -- and he delicately fingers a long chef's knife, a quiet reminder to anyone who might question his authority.
 
The black leather jacket and earring are gone. On the cover of Anthony Bourdain's "Medium Raw," he is dressed in dark suit and tie, the tie a little loose around the neck, as if he is not quite at ease in it. Seated at a beaten-up wooden table strewn with carving implements, the former chef is testing the sharpness of a kitchen knife against his middle finger. Who, you wonder, will he stick the knife in this time?
 

» Lägg till fler författare (11 möjliga)

Författarens namnRollTyp av författareVerk?Status
Anthony Bourdainprimär författarealla utgåvorberäknat
Chong, Suet YeeFormgivaremedförfattarevissa utgåvorbekräftat
Dunea, MelanieCover photographermedförfattarevissa utgåvorbekräftat
Saltzman, AllisonOmslagsformgivaremedförfattarevissa utgåvorbekräftat
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Tracking his own strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood, Bourdain takes no prisoners as he dissects what he's seen, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food.

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