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MEDIUM RAW: A BLOODY VALENTINE TO THE WORLD OF FOOD AND THE PEOPLE WHO COOKAnthony Bourdain It's been ten years since Anthony Bourdain's Kitchen Confidential first hit shelves and a lot has changed. But he's still 'got good heat on his fastball and a mean-spirited junk ball', and Medium Raw takes full advantage of that as the long-awaited sequel to his global bestseller!It could be said that the success of 'Kitchen Confidential' (having sold over 400K copies in the UK and Commonwealth alone) created a whole new subculture of chefs and cooks. People are so much more aware and interested in the food industry and the inside workings of restaurants - a fascination that has spawned numerous chef memoirs and endless high-rating TV shows to give the average punter an inside look into this subculture.'Medium Raw' explores the changes that have occurred in the restaurant business - and to Bourdain himself - since. It moves 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. He compares and contrasts what he's seen and what he is now 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-holdsbarred style, cuts to the bone on every subject he tackles. ABOUT THE AUTHORAnthony Bourdain's books include the mega-bestselling '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'.'Medium Raw' is available now.
MEDIUM RAW: A BLOODY VALENTINE TO THE WORLD OF FOOD AND THE PEOPLE WHO COOKAnthony Bourdain
It's been ten years since Anthony Bourdain's Kitchen Confidential first hit shelves and a lot has changed. But he's still 'got good heat on his fastball and a mean-spirited junk ball', and Medium Raw takes full advantage of that as the long-awaited sequel to his global bestseller!
It could be said that the success of 'Kitchen Confidential' (having sold over 400K copies in the UK and Commonwealth alone) created a whole new subculture of chefs and cooks. People are so much more aware and interested in the food industry and the inside workings of restaurants - a fascination that has spawned numerous chef memoirs and endless high-rating TV shows to give the average punter an inside look into this subculture.
'Medium Raw' explores the changes that have occurred in the restaurant business - and to Bourdain himself - since. It moves 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. He compares and contrasts what he's seen and what he is now 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-holdsbarred style, cuts to the bone on every subject he tackles.
ABOUT THE AUTHOR
Anthony Bourdain's books include the mega-bestselling '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'.
'Medium Raw' is available now.
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