Free Medium Raw: A Bloody Valentine To The World Of Food And The People Who Cook (P.S.) Ebooks To Download
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.
File Size: 964 KB
Print Length: 308 pages
Publisher: HarperCollins e-books; Reprint edition (May 21, 2010)
Publication Date: June 8, 2010
Sold by: HarperCollins Publishers
Language: English
ASIN: B003JBI2WU
Text-to-Speech: Enabled
X-Ray: Enabled
Word Wise: Enabled
Lending: Not Enabled
Enhanced Typesetting: Enabled
Best Sellers Rank: #49,229 Paid in Kindle Store (See Top 100 Paid in Kindle Store) #86 in Books > Biographies & Memoirs > Professionals & Academics > Culinary #350 in Kindle Store > Kindle eBooks > Biographies & Memoirs > Professionals & Academics #353 in Books > Cookbooks, Food & Wine > Cooking Education & Reference
The year's may have passed and he's turned into a TV personality since Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.), which revealed the behind-the-scenes world of a chef in the NY city restaurant scene, but Tony despite his own self-analysis in this one hasn't changed all that much.He's still as potty mouthed, contrarian, anti-establishment and provocative as ever. He's also as much or more of a clever, creative good writer with an unquestionable passion for food and the restauraunt biz that entertains and fascinates even someone like me who only eats at restaurants.Like the first book, the chapters each act as more of an essay than as a story - covering the evolution of the restaurant/food industry and what's happened to him since his first book.There's a lot of angry diabtribes interlaced with his dry humor. The topics include the inability to find a good decent hamburger, overpretentious/priced restaurant habits, the evils of the James Beard foundation, Alice Waters and sustainability, vegetarianism, the CIA and the Food Network. Some of these are better executed than others. During the hamburger one, in particular - I was ready for him to get off his soapbox long before he actually did.Still, Tony doesn't shy away from naming names and dishing dirt that anyone who watches those "evil" food shows like Iron Chef, Top Chef, and Rachel Ray will recognize and find entertaining. In fact, a whole chapter is dedicated to who he believes are the heroes and villians of the restaurant biz today, and why.
"When I sat down at my desk every morning to write Kitchen Confidential and began clacking away at they keyboard, I was gloriously free of hope that it would be read outside a small subculture of restaurant people in New York City," writes Anthony Bourdain in his newest book, and third since Kitchen Confidential, called Medium Raw.When Kitchen Confidential was published, it became an almost overnight success. As it pushed higher and higher on the NY Times Bestseller List, so to did the stardom of Anthony Bourdain.Kitchen Confidential was perhaps so popular, because for the less initiated, it unveiled in a terribly entertaining way, the obscured and raw "culinary underbelly" of the restaurant industry. It was precisely because it was written for a "subculture" of insiders that Kitchen Confidential was adopted by the masses. Its authenticity proved irresistible.Fast forward ten years: Bourdain has become a celebrity. He is the writer and personality of an Emmy award-winning television show: No Reservations. He is employed by the very network he has so long railed against: The Food Network. He is a married family man, who resides with his young daughter and wife within the yuppy confines of the Upper East Side of Manhattan.The thing is- these contradictions are certainly not lost on the self-deprecating Bourdain. They do, however, rob Bourdain's newest effort, Medium Raw, of any hope at the authenticity and refreshing originality of Kitchen Confidential, and even of No Reservations.In Medium Raw, Bourdain does not fail to offer healthy servings of his unique, vitriolic, acerbic, laser-sharp, and hilarious wit, which his fans have come to expect of him.
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