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    Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
    Unavailable
    Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
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    Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
    Ebook338 pages5 hours

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

    By Anthony Bourdain

    3.5/5

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    About this ebook

    Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide bestseller

    'As ferociously rude as anything Bourdain has done before' Guardian
    'Terrific ... his love for his subjects - both the food and the cook - sings' Telegraph
    'Bourdain has insight, access and good taste, and he's a naturally engaging writer' New York Times

    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.
    LanguageEnglish
    PublisherBloomsbury Publishing
    Release dateJun 7, 2010
    ISBN9781408809174
    Author

    Anthony Bourdain

    Anthony Bourdain was the author of the novels Bone in the Throat and Gone Bamboo, the memoir A Cook’s Tour, and the New York Times bestsellers Kitchen Confidential, Medium Raw, and Appetites. His work appeared in the New York Times and The New Yorker. He was the host of the popular television shows No Reservations and Parts Unknown. Bourdain died in June 2018.

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    Reviews for Medium Raw

    3.5/5

    523 ratings57 reviews

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    • 3/5
      Anthony Bourdain's latest book is more of what you would expect from him-brash, opinionated pieces about the current state of food and the world of restaurants. The book reads like a collection of magazine pieces, I was surprised that these had not been printed previously. As such, the chapters are wildly uneven. Some, like "I'm Dancing" are self-important twaddle. Others, like "It's Not You, it's Me", are intelligent ruminations about fine dining. The best of them, "My Aim Is True", the story of the fish cutter at Le Bernadin, is a marvel. It is a piece of non-fiction that rivals anything written in the New Yorker. I was left wanting more of this kind of writing. Bourdain needs to turn his attention outward to the world of food and away from his own character of Anthony Bourdain, bad-ass chef. That is where his true talent lies.
    • 4/5
      Technically a follow-up to Kitchen Confidential but it's been so long since I read that I don't think it's necessarily a prerequisite. The last chapter contains a bit of "where are they now"-type information but otherwise it all stands on its own. Like Kitchen Confidential, however, this is a collection of anecdotes from Bourdain's life, both in the kitchen and out. I could see some folks getting irritated by the constant name-dropping but as I've never heard of a single chef who didn't have their own show on the Food Network, the references went right over my head. And a lot of the food he describes don't sound especially appealing to my boring tastes. I did, however, really enjoy his descriptions of the locations he visited and the people he met there, and the explanations of how a lot of things work in the restaurant business. And, of course, his snarky commentary. That's always fun. As always, Bourdain is not everyone's cup of tea (and I would advise vegetarians in particular to skip this one) but if you like No Reservations and don't mind some extra cursing, you'll probably enjoy this book too.
    • 3/5
      Anyone who read Bourdain's first book, Kitchen Confidential, and is looking for a sequel needs to look elsewhere. Anthony Bourdain has come a long way from the bitter, cynical, darkly humorous, coke-addicted chef in the first book. Now he's a bitter, cynical, darkly humorous food writer/tv star. The main difference between the two books is that Medium Raw, much like The Guinea Pig Diaries, seems to be as much a compilation of separate essays as one coherent book. That said, the essays are still entertaining. The main exception occurs when Bourdain hovers too long on personalities in the food business without sufficiently making the reader care. For the most part, though, he hits his mark. He's witty and often (for me at least) laugh out loud funny. For someone who enjoys Top Chef and felt horrified by Fast Food Nation, this is a great choice.
    • 3/5
      Anthony Bourdain is unapologetically who he is and people tend to love him or hate him for that. To be honest, I’ve never watched any of his TV shows. A few years ago I read and loved Kitchen Confidential and that’s what made me want to pick this one up. I wasn’t a big fan of the first half of the book. He seemed to be justifying what he’s done since he became famous and I didn’t really care. In the second half he finds his balance and sinks into a bit of reflection and advice. It had a much better flow and tone. I loved the section where he discusses how the recession affected restaurants, both in good ways and bad ways. He gives the average customer a little insight into the behind-the-scenes work that goes into running successful operations. There are pitfalls or challenges that I never would have thought about. Regardless of the BS that inevitably surrounds his persona, Bourdain wins people over with his honest observations and his unfettered passion for food. He loves it equally in its most elaborate and simplistic forms. He conveys that with every word that he writes. He’s not a fan of the political shuffling that the public eye forces him to navigate, but his love of great food has never faltered. His writing style works for me because he is sardonic and testy. Honestly he’s a cranky asshole and he never tries to deny it. His observations are steeped in sarcasm or disdain. He’s honest to a fault and that makes him a lot of enemies, but that doesn’t seem to bother him and I respect that. He’s just as loyal to his friends and he is vocal against his foes. BOTTOM LINE: Read it if you loved Kitchen Confidential and you also like Bourdain’s “in-your-face” cantankerous style. Side note: I would HIGHLY recommend listening to this one which is read by the author himself. “I am not a fan of people who abuse service staff. In fact, I find it intolerable. It’s an unpardonable sin as far as I’m concerned, taking out personal business or some other kind of dissatisfaction on a waiter or busboy.”“There’s something wonderful about drinking in the afternoon. A not-too-cold pint, absolutely alone at the bar – even in this fake-ass Irish pub.”“If you’re twenty-two, physically fit, hungry to learn and be better, I urge you to travel – as far and as widely as possible. Sleep on floors if you have to. Find out how other people live and eat and cook. Learn from them – wherever you go.”
    • 5/5
      With this long awaited true follow-up to Kitchen Confidential Anthony Bourdain has shown himself to be older, wiser, snarkier and unafraid to call out by name those he considers villains or heros. He is obviously confidently secure in his place in popular culture, yet humble and genuinely in awe of the skills of those he considers far beyond his own talents- of whom there are many. His heros are not just recognizable names in the foodie world but the unsung, such as the amazing fish butcher at Le Bernardin, Justo Thomas to which there is an entire chapter dedicated. Tony gets a little raunchy in some chapters , but if you are a fan, you expect this and would be disappointed by anything less. I love that even though he has a newly found tenderness since becoming a father, he hasn't lost his sharp hard edge. Like the food that he loves, he is a perfect combination of luscious decadence and shocking guilty pleasure.
    • 4/5
      No longer cooking, Bourdain discusses with much humor the world of celebrity chefdom. The best part about the book is listening to the author read it.
    • 4/5
      I really loved the first half of this book, when Bourdain was talking more about his personal experiences in his career and offering career advice of sorts to anyone inclined to follow his footsteps. His style is informative, blunt, vulgar, and irreverent. But Anthony Bourdain is a really smart guy, so at no time do you doubt he knows what he's talking about.The second half of the book started to drag. He ventured into the world of "food porn" in his descriptions of lavish meals at memorable restaurants. But mostly it was about name-dropping; saying good or ill about the movers and shakers in today's culinary world. It's really hard to pin down his criteria for what's good in today's food scene...not success, that's for sure. Loveable personalities? Hardly. Share the same enemies list? Well, maybe, but his favorite is friends with his enemies. Does things to ingratiate themselves to Anthony Bourdain? Without apology. Boudain tells us flat out that he can't be trustiest to write a food review, so does he really expect us to trust us in his "reviews" of the illustrious chefs today?Bourdain splits his time talking about the up-and-coming or just arrived chefs of today and media darlings such as Gordon Ramsay and Mario Batali. Bourdain reminds us his career had taken a fortuitous turn after Kitchen Confidential, but he might be a wee bit envious of the $250,000 per episode salary Ramsay reportedly gets for dealing with the goofs on Hell's Kitchen.If you've enjoyed Anthony Bourdain's other books, this is more of the same and somewhat repetitive. I get a kick out of him, though and always find his books worth the time.
    • 3/5
      I read inside this book's dust jacket, and asked, "Okay, so what is this book about?". When I finished reading "Medium Raw", I was left with the same question. Bourdain bounces happily from scaring his two-year-old away from eating McDonald's, to telling the reader why Alice Waters is so darn likable, to disconnected paragraphs of international food porn, to follow-up stories about his "characters" from "Kitchen Confidential", with nary a link to tie all of his random chapters together. To put it in Bourdain terms, what the fuck was that? This book has no over-arching theme, no structure to speak of, and left me feeling like I've heard Bourdain say all of this before, and, quite frankly, better. Primed as I was for this missive, having just finished "The Nasty Bits", (a collection of Bourdain's writing that also has no "collective tissue"), I was still left with a... disappointed taste in my mouth. While Bourdain is always funny and informative, I was left feeling like I had listened to my addled grandfather try to tell a story about WWII, only to wind up talking about the groceries purchased biweekly by Mort, his next door neighbor, instead.Bourdain often wonders out loud, (or in print), how he has gotten so lucky as to have his second career as a "celebrity chef/traveler/food critic". He asks, often, when everything will end, and people will stop finding him interesting, relevant, and even amusing. As much as I love Bourdain and will continue to read every murky thing the man writes, his book made me seriously think that the end is nigh...
    • 4/5
      Book DescriptionFocusing primarily on food and restaurant related topics—ranging from tasting menus to chef David Chang to Bourdain’s list of culinary heroes and villains—Medium Raw is a collection of essays that meanders far and wide. Although primarily focused on the restaurant/chef business, Bourdain also includes personal essays dealing with the break-up of his first marriage, a psychotic weekend with a crazed heiress, and fatherhood.My ThoughtsI very much enjoyed listening to this book. Bourdain lives up to his reputation as a no-nonsense straight-talker. Most importantly, his criticism of others is balanced by self-depreciation. I actually found him to be relatively reasonable and likable. Despite mellowing since Kitchen Confidential (by his own admission), Bourdain still isn’t afraid to call out people for being pretentious, fake or unskilled. He owns his opinions (the essay dealing with his dislike of vegans bristles with anger and passion) and has an eloquent way of cursing that is amusing and almost artistic.My favorite essay dealt with his efforts to keep his young daughter from liking McDonalds—with Bourdain waging a war of misinformation and outright lies (“I heard Ronald has cooties!”). This essay was very humanizing; there is nothing quite like parenthood to soften even the most debauched and self-centered person. (And, by his own accounts, Bourdain was this kind of person for years.)Despite his feuds with various celebrity chefs and disdain for the Food Network, Bourdain genuinely loves and enjoys food. This passion is apparent throughout the book. Whether describing an illegal dinner or various meals he’s eaten in almost pornographic terms, Bourdain made me think differently about food and cooking. One essay outlined the cooking skills that Bourdain believes should be required for all citizens—including simple knife skills and knowing such basics as making an omelet, roasting a chicken, cooking vegetables, selecting produce, steaming a lobster or crab, preparing potatoes, and cooking. After listening to this essay, I was inspired to roast a chicken—a process that turned out to be rather easy!I plan on reading/listening to more of Bourdain’s books. Although I’m not a foodie, Bourdain’s writing held my attention and inspired me to care more about what I put into my mouth and how I prepare it.About the Narration: Bourdain narrated his own book, which is very fitting for a collection of personal essays. He has a pleasant voice and knows his way around a curse word. The book was a fun and easy listen, and the short essay format made it perfect for listening to in short bursts.Recommended for: Bourdain fans, foodies, and readers who enjoy essays with a strong point of view
    • 3/5
      Tony Bourdain returns to the realm of memoir with his signature writing style and tough-guy attitude that his readers would, predictably, expect from the veteran chef. Medium Raw continues his entertaining blend of memoir scattered amidst his views on everything cooking; however, while this structure worked for Kitchen Confidential, it causes this piece to falter a bit. (If you haven’t read the forerunner, do not pick this up until you do. You’ll probably find it falters significantly if you do not know the backdrop.)Don’t get me wrong, Medium Raw is a highly entertaining book and if you enjoyed Kitchen Confidential, by all means, seek out this book and read it (preferably just after reading his first book). That being said, while I found myself ripping through two-thirds of the book, barely taking the time to catch my breath, I hit a wall when I approached the last leg of it, and trudged my way to its conclusionThis was bound to happen. Ten years ago, Bourdain presented us with just about everything there was about his life as a chef. In Medium Raw, he wraps up what happened between then and now fairly quickly, and seems to be left with half a book to go, so he stuffed it with randomness (views on cooking, views on celebrity chefs, views on various culinary dishes, views on vegetarians and vegans, etc.), which worked at times, but bored me to tears at other times. One of the things that worked was the bridge between Kitchen Confidential and present day. While Kitchen Confidential ended on a somewhat positive note, it left me thinking, “How the hell can Tony keep this (a chef’s life) up?” Bourdain’s descriptions of working for his restaurant on a literal 24/7 basis were exhausting enough to read, I couldn’t imagine what it would actually be like to “live the life.”Medium Raw explains all of this. After a failed marriage, Bourdain moves to an island to live by himself in a depressive haze that is furthered by alcoholism and suicidal thoughts. Bourdain is honest, ashamed, and eventually inspiring in his transformation. We see him at rock bottom, clawing his way back to the top, after he finds a ticket out in the world of television.These random scraps of memoir were, for me, the greatest thing this book offers. After we’re caught up to present day, we are told of something that might have been hard to foresee 10 years ago: Bourdain has become a father. His views on parenting are moving, as well as hysterical. While humor is shot throughout all of his writing, his strategies on how to demonize (literally) Ronald McDonald in the eyes of his 2-year-old had me rolling. If this seems cruel, Bourdain redeems himself by explaining the reasons why he came to parenthood in the first place, and what type of daughter he plans to raise. His writing takes on a completely new style for Bourdain: beauty.One of the other entertaining aspects of Medium Raw is a remarkable piece on “food porn” that seems to have been included just to cover more pages, but is nevertheless entertaining. In this particular chapter, Bourdain tries his best to sexualize some of his more remarkable eating experiences (sort of a “director’s cut” of some segments of No Reservations). He takes some “fringe” dishes that ordinarily would disgust most casual readers and creates such a vivid description that I wanted to eat every one of them.In terms of what doesn’t work in Medium Raw, Bourdain’s journalistic studies of top chefs shifts from being entertaining, to being a complete snooze-fest. He is entertaining when he quickly reviews the best and the worst personalities in the cooking world; however, he is monotonous when he interviews current big-wigs in the industry and digs into their past inspirations. While entertaining to an extent, this is what takes up nearly a third of the book.Don’t get me wrong, even though this bored me, anyone who is works in the industry would most likely find this to be a good read. Give it a shot, but know that you might be skimming a bit by the end of it.Again, this book is a hodge-podge of journalism, memoir, and essay which probably stems from a lack of solid material. While it certainly suffers from this, it is still entertaining and certainly worth a look. That being said, 10 years down the road I might re-read Kitchen Confidential. I probably can’t say the same for Medium Raw.
    • 3/5
      In this collection of essays, Bourdain gives his point of view on current culinary events. His style and "potty mouth" vocabulary are definitely not for everyone, but I enjoy his frankness, his over-the-top emotions and his willingness to tell it like he sees it. Each chapter looks at something different; my favourites: his memories of cuisines from around the world; his homage to Justo Thomas, the fish guy; his defense of foie gras. I less enjoyed the rehashes of his past, his list of heroes and duds and his concluding sappy chapter about his friends.Not all passages are created equal, but there are some that are worth reading.
    • 5/5
      For me, there is no more entertaining & thought-provoking writer than Bourdain. Certainly, this is biased, I agree with him on so many topics. I especially enjoy the way he describes his own life, his attitude about it speaks to me in a way I just don't see in 'celebrities'. Impossible to put it down!
    • 1/5
      This book was terrible! I nearly did not finish it. I should have read his other one (Kitchen Confidential) first. Don't bother reading this book. It is just a ramble by a bitter man.
    • 3/5
      Dear Anthony Bourdain,I get that you have been lucky. I get that you like your new life a whole lot better than your old one, even though you miss cooking. I get that you have a lot of opinions. What I would like *you* to get is that your writing is great to read when you talk about cooking, food, traveling to taste delicious food, the act of eating delicious food, the act of making delicious food... what I don't like is when you tell us all the things you hate, liberally sprinkled with name dropping and swear words. It totally ruins the flow of your work.Sincerely,Stephanie
    • 2/5
      Reading this immediately after Kitchen Confidential was pretty eye-opening. The angry, say-anything no matter the cost Bourdain is gone, replaced by a mild-mannered, doesn't want to really offend anyone Bourdain. Sure, he throws punches but every single one of them is pulled. You hate Alan Richman - say it, man. You hate Alice Waters - shout it. Thinks Brooke what's her name at the Food Channel is the devil, go for it. Don't state that they are say The Douchebag of the Year in one breath and then slip one in about how wildly talented, articulate or insightful they are. Makes you look weak. Cowardly even. Yes, Anthony you'll still get invited to those panel discussion, tastings, restaurant openings and guest judgeships even if you do send back Rachael's fruit basket. Yawn.His attempts at written food porn were flops. Tiny, endangered birds eaten whole and other agonizingly written descriptions did nothing for me. I fast-forwarded over a couple. Ditto for the oh how I love being a daddy bit. Great. Yay. Good for you in fulfilling the most basic biological function on earth for any living creature. Oh and was all that name dropping supposed to impress me?And can we say false humility? Every 10 words it seems he has to say that he's not a good cook or that he's 1/2 the cook that XYZ person is. Or that he couldn't compare on his best day ever to what Joe Blow comes up with so easily. Or that his success is the lowest rung on the ladder compared to Ms. Perfection. Who does he think he's fooling, anyway? I know that Mr. Bourdain is excruciatingly happy to be Mr. Bourdain. He always has. Borrowing a well-know phrase; it's self-evident. Please stow the false modesty, ok, it's not working.You may think that the angry young man shtick in an old man is unattractive, and that may be so, but if you say can't cook what else have you got going for you?
    • 3/5
      Bourdain pontificates on food and the food industry, sparing no one. It works because Bourdain applies the same caustic honesty to his own foibles as well. He's a tremendously funny writer, and like the best food writers can describe a dish so well you find yourself craving it, even though you know it contains not a single food you actually like.
    • 4/5
      I read Kitchen Confidential a couple of years ago, and enjoyed it even though Anthony Bourdain came across as a bit of a jerk. He's still a jerk in Medium Raw, but one who has mellowed and has a little more self-awareness. With a more likeable narrator, Medium Raw was a much more likable book. The book is best if you know and follow celebrity chefs and other personalities as many of the essays are commentaries about people in the restaurant industry, but Bourdain's smooth writing style and sense of humor make this a good read regardless. Definitely recommended - especially paired with Kitchen Confidential, as it is interesting to compare the two works.
    • 2/5
      "How long that sort of douche-oriented economy survives is questionable."

      Not my favorite of Bourdain's books. He's really mastered this weird little game he plays where he starts off by savaging one celebrity chef or another and then backtracks utterly, excusing all the things he just hated on and concluding that they're not so bad after all.

      What fun is that?

      Bourdain at his best has something worthwhile to say about the importance of food and the value of embracing different cultures through eating with them. But maybe just watch a few episodes of No Reservations instead of this.
    • 4/5
      Anthony Bourdain is entertaining. This book was as interesting as his television show, No Reservations. At times, however, it presumed a knowledge of food lore and New York restaurants. Eveb when I was unfamiliar with the persons deemed heroes or villains, the author's descriptions of the food and personas were engaging.
    • 3/5
      Fans of Bourdain's TV series will easily recognize the voice as he rants and raves about those topics he feels passionate about. He easily dismisses his years of wild living and drug addiction as he does his getting out of that life.
    • 4/5
      My knowledge of Anthony Bourdain extends to his travel and cooking shows on TV. I was unfamiliar with his past as a chef and a substance abuser. He is a native New Yorker and has a very high regard for many of his contemporaries who have managed to survive in a cut throat world. I enjoyed the book and his writing style which is very fluid. The book is interesting but I found it a bit of an unbalanced buffet of stories about chefs, restaurants and TV personalities. It seems that many of the chapters were leftovers with some nasty snipes at those involved in the food industry.
    • 4/5
      I got this from a review program on Goodreads and I have to admit I would have bought the book even without being given the book to review. This is a great companion book to read after Kitchen Confidential since there is a chapter that deals with people that get mentioned in the book and the some of the fallout from the book. One of my favorite chapters in the book deals with very short descriptions of food that he has come across during his travels with his TV show. Every paragraph just makes you want to go and try the dish he is describing in such loving detail. Bourdain shows himself warts and all and certainly hasn't glossed over his mistakes in his life in this book. A great read for fans of his show or fans of food books.
    • 3/5
      I like Bourdain, but this lacked some of the charm (admittedly perverse charm) of his previous books. A little preachy, in fact. If you liked his previous books and like food, it won't be a waste of time, but it's still a bit of a disappointment.
    • 4/5
      More a collection of essays than his previous biographical works, still highly entertaining.
    • 4/5
      Basically a collection of more-or-less-unrelated essays. The bits where Bourdain talks about actual restaurants and industry folks was a little too Inside Baseball for me, but the chapters about his past or describing food were fantastic. And his writing—at turns raw, funny, and poetic—carries you through the whole way.
    • 5/5
      Because Mr. Bourdain loves food, and I love food, and he is a decent writer who looks at life from a less precious angle, I have rated this Bo as five stars. It is exactly what i want from a book in this non-fiction category, the authors's feelings on what he likes and dislikes. I may not always agree with his views and politics, but it is healthy for all of us to read and listen to others from all walks and viewpoints from life.
    • 4/5
      I liked the book, but I understand why others didn't. It's part a follow-up to Kitchen Confidential (with apologies and explanations as needed), and part a commentary on every famous chef today, both good and evil. It did make me want to travel and eat, which may have been part of the point.
    • 3/5
      This is...I'm not really sure what this is. Part memoir, part essays on food, chefs and styles of cooking. There didn't seem to be a unifying theme, unless it was "Bourdain's opinions on everything." I had a difficult time rating this, because I actively loathed the first five chapters. Then, somehow the tone changed and I became interested and even amused at some points. When Mr. Bourdain is actually writing, and not just penning obscenities and "shock" value comments, he is an excellent writer. I cannot recommend this book without major warnings though. The humor is black, the language and often the subject matters are foul, and it is full of ridicule. For the most part, it talks about restaurants and experiences which are way out of my realm.That being said, he has some great things to say about food and the way food is perceived and served in restaurants. His chapter on hamburger and the travesty of the modern meat industry which has to "clean" the beef with ammonia before serving it to our children, had me standing and cheering. I like his snark. He may just be the best insulter since Shakespeare. I like his blunt, no-nonsense thoughts on pretension. So, the book intrigued me enough that I went and started "Kitchen Confidential."
    • 5/5
      Bourdain has a real literary style and voice that is uniquely his. There are few writers out there that are identifiable in a random sentence or paragraph. I just love Bourdain's writing and rhythms and riffs. He is funny, witty, learned, and insightful. More importantly he isn't scared of examining the contradictions inherent in people, food, and life. But most importantly, what shines through most is Bourdain's passion, heart and honesty; not only about the food he eats and the restaurants and chefs he writes about, but about himself. As Bourdain might put it himself, he really gives a shit about what he writes. And I still want him to write a new novel -- maybe "The Further Adventures of the Sauté Bitch"?
    • 4/5
      If you love Anthony Bourdain's show and you can appreciate his snarky sense of humor then you are going to love the book. He writes in the exact same tone he speaks in. The book switches back and forth between rediculously funny and extremely serious.

      Bourdain talks about how his life has changed since his first book and maybe changes his mind about some of his earlier points. (I am not 100% sure on this, but I am reading his first book now to verify my theory.) I love it when he talks about raising his kid and how that's changed his life; it just makes for really interesting reading. It also explains how exactly he got into television.

      There was one chapter regarding his time in the Carribbean that just confused the heck out of me. I just couldn't figure out contextually where it fit into the book. This is another one of those things I am hoping I will understand by reading the first book.