Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook ~ Paperback ~ Anthony Bourdain

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. 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. Reviews for Kitchen Confidential 'Fantastic: as lip-smackingly seductive as a bowl of fat chips and pungent aioli' --Daily Telegraph (on 'Kitchen Confidential') 'Extraordinary … written with a clarity and a clear-eyed wit to put the professional food-writing fraternity to shame' --Observer (on 'Kitchen Confidential') 'Elizabeth David written by Quentin Tarantino' --A.A. Gill (on 'Kitchen Confidential') `Real, fast and frantic, this book conveys the buzz of the kitchen in a way that only a real cook will be able to understand' --The Times (on 'Kitchen Confidential') Author Biography 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.