Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook is a memoir by Anthony Bourdain and the follow-up to Bourdain's bestselling Kitchen Confidential. Medium Raw addresses Bourdain's rise to stardom following the success of Kitchen Confidential. No longer a cook and now finding himself a television personality, Bourdain gives his opinion on many of his fellow television chefs (most of whom, he argues, are not chefs at all due to never having worked in a restaurant) and how the restaurant industry has changed in the ten years since Kitchen Confidential was published.[1]
[Bourdain] writes like he talks, except the writing is peppered with the F-word and similar technical terms presumably used in commercial kitchens. The pages flow in a stream-of-consciousness way that gives one the impression that the author is almost forced to purge these thoughts from his head to the page so he can manically move on to more adventure, which is what he seems to make a living doing on the Travel Channel.[2]
His new book, "Medium Raw," is subtitled "A Bloody Valentine to the World of Food and the People Who Cook," and much of it reads more like a poison-pen letter than a love note ... But just in case you're wondering whether Bourdain can take it as well as he can dish it out, he turns his verbal knife skills on himself. "A loud, egotistical, one-note -hole who's been cruising on the reputation of one obnoxious, over-testosteroned book for way too long," "the angry, cynical, snarky guy who says mean things on 'Top Chef,' " "the very picture of the jaded, overprivileged 'foodie.' " Well, he makes some good points.[3]
Samantha Nelson of The A.V. Club gave the book a C−:
Ten years ago, Bourdain was a proud member of a strange, somewhat criminal outcast culture, and he produced a work that really didn't need a follow-up. In the interim, he's become a cultural icon, but his new book feels redundant, out of touch, and more than a little sad.[4]
There is no more honest man in the media than Tony Bourdain. And that makes all the difference between him and the food-media complex that he helped create ... In the present, he is angry at the abuse of food and cooking by TV food stars, those stars' frauds and follies and himself for being part of the circus. He's still mad; that's where his energy and eloquence come from. It's the best part of who he is. Happily, that anger is still white and pure after all these years; it burns away all the impurities of the food-media fog that is now his habitat.[5]
Referencesedit
^Staskiewicz, Keith (2010-06-10). "Anthony Bourdain talks about his new book, no longer being a chef, and the pain of watching the Food Network". Entertainment Weekly. Retrieved 2010-06-14.
^French, Doug (2011-02-02) Raw Capitalism in the Restaurant World, Mises Institute
^Geoff Nicholson, Special to The Chronicle (2010-06-15). "Memoir review: 'Medium Raw,' Anthony Bourdain". Sfgate.com. Retrieved 2012-04-05.
^Nelson, Samantha (2010-06-10). "Anthony Bourdain: Medium Raw | Books | Book Review". The A.V. Club. Retrieved 2012-04-05.
^Ozersky, Josh (2010-06-08). . TIME. Archived from the original on June 10, 2010. Retrieved 2012-04-05.
medium, book, medium, bloody, valentine, world, food, people, cook, memoir, anthony, bourdain, follow, bourdain, bestselling, kitchen, confidential, medium, addresses, bourdain, rise, stardom, following, success, kitchen, confidential, longer, cook, finding, h. Medium Raw A Bloody Valentine to the World of Food and the People Who Cook is a memoir by Anthony Bourdain and the follow up to Bourdain s bestselling Kitchen Confidential Medium Raw addresses Bourdain s rise to stardom following the success of Kitchen Confidential No longer a cook and now finding himself a television personality Bourdain gives his opinion on many of his fellow television chefs most of whom he argues are not chefs at all due to never having worked in a restaurant and how the restaurant industry has changed in the ten years since Kitchen Confidential was published 1 Medium RawAuthorAnthony BourdainCountryUnited StatesLanguageEnglishGenreMemoirPublisherEccoPublication dateJune 8 2010Media typePrint Hardback Pages304ISBN0 06 171894 7Preceded byNo Reservations Around the World on an Empty Stomach Critical reception editFrom Doug French Bourdain writes like he talks except the writing is peppered with the F word and similar technical terms presumably used in commercial kitchens The pages flow in a stream of consciousness way that gives one the impression that the author is almost forced to purge these thoughts from his head to the page so he can manically move on to more adventure which is what he seems to make a living doing on the Travel Channel 2 From Geoff Nicholson of San Francisco Chronicle His new book Medium Raw is subtitled A Bloody Valentine to the World of Food and the People Who Cook and much of it reads more like a poison pen letter than a love note But just in case you re wondering whether Bourdain can take it as well as he can dish it out he turns his verbal knife skills on himself A loud egotistical one note hole who s been cruising on the reputation of one obnoxious over testosteroned book for way too long the angry cynical snarky guy who says mean things on Top Chef the very picture of the jaded overprivileged foodie Well he makes some good points 3 Samantha Nelson of The A V Club gave the book a C Ten years ago Bourdain was a proud member of a strange somewhat criminal outcast culture and he produced a work that really didn t need a follow up In the interim he s become a cultural icon but his new book feels redundant out of touch and more than a little sad 4 Josh Ozersky of Time Magazine enjoyed the book There is no more honest man in the media than Tony Bourdain And that makes all the difference between him and the food media complex that he helped create In the present he is angry at the abuse of food and cooking by TV food stars those stars frauds and follies and himself for being part of the circus He s still mad that s where his energy and eloquence come from It s the best part of who he is Happily that anger is still white and pure after all these years it burns away all the impurities of the food media fog that is now his habitat 5 References edit Staskiewicz Keith 2010 06 10 Anthony Bourdain talks about his new book no longer being a chef and the pain of watching the Food Network Entertainment Weekly Retrieved 2010 06 14 French Doug 2011 02 02 Raw Capitalism in the Restaurant World Mises Institute Geoff Nicholson Special to The Chronicle 2010 06 15 Memoir review Medium Raw Anthony Bourdain Sfgate com Retrieved 2012 04 05 Nelson Samantha 2010 06 10 Anthony Bourdain Medium Raw Books Book Review The A V Club Retrieved 2012 04 05 Ozersky Josh 2010 06 08 Food Memoir Medium Raw Anthony Bourdain s New Anger TIME Archived from the original on June 10 2010 Retrieved 2012 04 05 External links editReview by Doug French of the Mises Institute nbsp This article about a biographical or autobiographical book published in the United States is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Medium Raw book amp oldid 1077207395, wikipedia, wiki, book, books, library,
