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Back in the kitchen with Tony

June 29, 2010 - Amy Phelps

Anthony Bourdain, traveler to exotic locales and eater and drinker of vile things on the television show, "No Reservations" and bestselling author of "Kitchen Confidential" returns with "Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook" to tackle such topics are reality television cooking shows, the scary stories behind beef and whether or not he's still a chef.

In his writing, Bourdain talks frankly about his feelings for Food Network and the chefs who appear on there, how he is trying to scare his daughter away from fast food all together, who the heroes and villains in the world of food are and so much more in a book that is alternately funny, dark, thought-provoking and frightening. For example, I could have gone the rest of my life without reading the "Meat" chapter, discussing how hamburger meat is treated. I'm aware that we just don't want to know what goes on behind the scenes at the slaughterhouse before our meat shows up in grocery stores or in fast-food wrappers. I really didn't need the details. Bourdain also discusses how fine dining is starting to take staples such as burgers, and dressing them up, becoming "Kobe" burgers which are probably not from the meat that comes from Japan.

He also addresses "Top Chef" the show on which he was a special judge, and who some of the up-and-coming chefs in the business are and the drive that pushes them forward. Also mentioned is my own favorite chef, Gordon Ramsay. There's also a hysterical meeting between Bourdain and Sandra Lee.

All in all, this is another great look into the world of Bourdain and the food that surrounds him.

"Medium Raw" is published by Ecco, an imprint of HarperCollins. It is $26.99 and 281 pages long.


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