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Medium Raw

Cover of Medium Raw

Medium Raw

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

Medium Raw marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller Kitchen Confidential and three-time Emmy Award-nominated host of No Reservations on TV's Travel Channel. Bourdain calls his book, "A Bloody Valentine to the World of Food and the People Who Cook," and he is at his entertaining best as he takes aim at some of the biggest names in the foodie world, including David Chang, Alice Waters, the Top Chef winners and losers, and many more. If Hunter S. Thompson had written a book about the restaurant business, it could have been Medium Raw.

Medium Raw marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller Kitchen Confidential and three-time Emmy Award-nominated host of No Reservations on TV's Travel Channel. Bourdain calls his book, "A Bloody Valentine to the World of Food and the People Who Cook," and he is at his entertaining best as he takes aim at some of the biggest names in the foodie world, including David Chang, Alice Waters, the Top Chef winners and losers, and many more. If Hunter S. Thompson had written a book about the restaurant business, it could have been Medium Raw.

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About the Author-
  • Anthony Bourdain is the author of the novels Bone in the Throat, The Bobby Gold Stories, and Gone Bamboo, in addition to the mega-bestseller Kitchen Confidential and A Cook's Tour. His work has appeared in the New York Times, The New Yorker, and he is a contributing authority for Food Arts magazine. He is the host of the popular television show "Parts Unknown."

Reviews-
  • New York Times Book Review

    "Bourdain has insight, access and good taste, and he's a naturally engaging writer...Bourdain is a hopeless romantic when it comes to food and the people who cook. The subtitle's real valentines are two elegantly written profiles."

  • Austin American-Statesman

    "Like a stinky fish sauce from his beloved Vietnam, [Bourdain's] appeal among the food die-hards has only grown stronger and more pungent over time, and this book will only solidify that adoration."

  • Miami Herald

    "This is Bourdain at his best. His food-porn vignettes are guaranteed to make your mouth water."

  • New York Magazine's Grub Street

    "Compulsively readable."

  • Wall Street Journal

    "The food orbit is [Bourdain's] element, and chapters on today's leading figures--from chef David Chang to critic Alan Richman--display his access, outspokenness and comedic gifts."

  • Time Magazine

    "The KITCHEN CONFIDENTIAL author is a father now, but he hasn't cleaned up his language, lost his zesty appetite or his critical zing."

  • Denver Post

    "Full of things everybody in the food world thinks but nobody will say...If [Bourdain's] sharp eye and his wicked tongue have brought him acclaim, what's kept him in the spotlight is his heart. Like Oscar Wilde, he's a moralist in the guise of a libertine. Long may he prosper."

  • Wall Street Journal

    "Mr. Bourdain is a vivid, bawdy and often foul-mouthed writer. He thrills in the attack, but he is also an enthusiast who writes well about things he holds dear."

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    HarperCollins
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  • Copyright Protection (DRM) required by the Publisher may be applied to this title to limit or prohibit printing or copying. File sharing or redistribution is prohibited. Your rights to access this material expire at the end of the lending period. Please see Important Notice about Copyrighted Materials for terms applicable to this content.

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A Bloody Valentine to the World of Food and the People Who Cook
Anthony Bourdain
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