Hardcover, 288 pages
Published June 8, 2010 by Ecco.
The long-awaited follow-up to the megabestseller Kitchen ConfidentialIn the ten years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, from Monday fish to the breadbasket conspiracy, much has changed 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-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.Beginning with a secret and highly illegal after-hours gathering of powerful chefs that he compares to a mafia summit, Bourdain pulls back the curtain—but never pulls his punches—on the modern …
The long-awaited follow-up to the megabestseller Kitchen ConfidentialIn the ten years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, from Monday fish to the breadbasket conspiracy, much has changed 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-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.Beginning with a secret and highly illegal after-hours gathering of powerful chefs that he compares to a mafia summit, Bourdain pulls back the curtain—but never pulls his punches—on the modern gastronomical revolution, as only he can. Cutting right to the bone, Bourdain sets his sights on some of the biggest names in the foodie world, including David Chang, the young superstar chef who has radicalized the fine-dining landscape; the revered Alice Waters, whom he treats with unapologetic frankness; the Top Chef winners and losers; and many more.And always he returns to the question "Why cook?" Or the more difficult "Why cook well?" Medium Raw is the deliciously funny and shockingly delectable journey to those answers, sure to delight philistines and gourmands alike.
As a follow up to Kitchen Confidential this felt like a collection of essays lacking the focus of the breakthrough. Not a criticism but I felt some of the chapters less engaging. He devotes entire chapters to specific people, and follow up on the whereabouts of certain characters from confidential. Was ok but I preferred the doco roadrunner as a follow up rather than this book.
This was one I enjoyed. It is not a perfect book. There are a couple of chapters that I just found slow or just not interesting enough (the one on Chef Chang and the chapter before that one come to mind). However, Bourdain is strongest when writing about more common experiences. I found the chapter about Justo, the fish cutter, to be an interesting look at how food is prepared by people who rarely get the recognition. Sure, the chefs get all the glory, but they look good only because people like Justo prep their food behind the scenes, and those folk can't even eat at the restaurants they work for (whether because they can't afford it or just forbidden). Bourdain did twist that when he arranges for Justo to have a meal where he works, and that is a nice narrative as well.
There are other good essays as …
This was one I enjoyed. It is not a perfect book. There are a couple of chapters that I just found slow or just not interesting enough (the one on Chef Chang and the chapter before that one come to mind). However, Bourdain is strongest when writing about more common experiences. I found the chapter about Justo, the fish cutter, to be an interesting look at how food is prepared by people who rarely get the recognition. Sure, the chefs get all the glory, but they look good only because people like Justo prep their food behind the scenes, and those folk can't even eat at the restaurants they work for (whether because they can't afford it or just forbidden). Bourdain did twist that when he arranges for Justo to have a meal where he works, and that is a nice narrative as well.
There are other good essays as well. Yes, Alan Richman is more than just a douchebag. Just Google his name and New Orleans to see why. And if you look up Richman's reply to this book, you only get confirmation Richman is indeed a douchebag.
Bourdain does quite a bit of self-reflection in this book. Sure, he still is the snarky, cranky, guy who gets to travel around the world eating stuff only you and I dream about. But he also tells it like it is, and he always has a healthy respect for the food and the people who prepare it. I think the best point he makes, which he has made before, is about eating what is offered to you. In other words, if you go to some foreign nation, and the locals have taken the time and effort to prepare their best for you, eat it and say thank you. It's the least you can do. Bourdain travels and eats, but you have to give him his due as a writer. He is a strong writer with a good, engaging style. His fans will definitely enjoy this book.
Oh, and if you have read Kitchen Confidential, there is a follow-up to tell you what has happened to a lot of the cast in that other book.
Admittedly, I just skimmed this. His ranting and raving can only take me so far - but I did approve of his complimenting Jamie Oliver. :)
