Book 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.
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.
