A Bloody Valentine to the World of Food and the People Who Cook (P.S.)

I happen to like Bourdain's snarky, crude style. His restaurant tips have lead to some incredible meals.

The chapter on Alan Richman was worth the price of the purchase ( to me anyway, but I'm a fan)

I agree with others that this is mostly a collection of articles, blog posts, tv snippets rather than a cohesive story. That being said, I did really enjoy the last few chapters of the book - the one about the fish cleaner, Top Chef, and the one about David Chang stand out.

Some of the chapters I felt I had read before, and perhaps I had. You get the usual assortment of praise/savage ridicule that you expect from Bourdain, and he doesn't disappoint. You also get a more introspective and reflective Bourdain than you did with Kitchen Confidential, which I found a little suprising and welcome.

He may be an a**hole, but at least he explains why he thinks what he thinks and makes a case to back up his position.

Overall, it was a bit slow going at the beginning, and generally picked up steam as it rolls along. It's a must read if you've already picked up Kitchen Confidential. Also, glad to know I can eat fish on Monday's again. ;-)

It lacked cohesion but then again the chapter on the fish prepping man was one of his best pieces I have witnessed from him. Love him / hate him...you must admit that his approach is one best appreciated with a few good cocktails and palate that is adventurous.

Definitely a guy I could power drink 4 shot martinis with while eating great food.

Tony is coming full circle, and this offers a taste of what he has learned in his travels. I like his humanness, the way he writes, and the way his stories come together. I have read all of his works, and there is a little Tony in all of us.... or rather, we wish we had a little of what he has. Read it and pick out your bits.... nasty or not.

Clearly a gifted writer, anthropologist and observer of food culture, food politics and the business. His knife skills are well honed for cutting away at the narcissistic tendencies of some who want to dominate, rather than celebrate, this the most nurturing and social thing we humans do.

This is a collection of essays that shed light on Tony's opinions of the food industry and some of the people involved in it. Very well written by Tony, and as usual, made extra spicy with his brand of snark and angst. I recommend it highly to any of his fans, and to anyone that enjoys excellent writing.

Anthony never lets us down with his "call it as he sees it" calls on the culinary world. A great read that gave me more respect for his journey, as well as, hungry for foods from the rwstaurants he discusses.

Tony does not, for the most part, pull any punches. For the record, Sandra Lee terrifies me too. He doesn't divulge Bigfoot's identity, but for the most part, does name names. I especially liked the chapter on heros and villains. His takedown of Alan Richman is priceless.

The bottom line with Mr. Bourdain is that he really cares about food and the people who prepare it, whether it's the guy in the Czech Republic who stuffs sausages with his bare hands, or the man who cuts the fish at Le Bernardin.

Food is too important to leave to the Rachael Rays and Sandra Lees of the world. We need fewer people clamoring about EVOO and more people cooking and eating a well-executed omelet or a good simple tomato sauce.

Start reading this on a Friday. It will last most of the weekend, and when you're finished, you'll be eager for the next course. I don't know how many more of these Tony has in him, but I'm waiting for the next one.

I loved A.B's first book but this just fell flat for me. I feel like this was a half-assed "hey, here's what happened after my first book" kinda thing. I almost feel like someone else wrote the book, it didn't have the same punch that kept me glued to the first book. For me, this book is the grease 2 of books.

It is a very interesting book. Mr. Bourdain uses the food and restaurant industry as a vehicle to bare his soul and square away both real and perceived indignities and hurts he has endured. He does so with a vengeance and effectively. He write very well. It is a book well worth reading.

I can't put down any of Anthony Bourdain's books. Would someone who isn't a slave to the restaurant industry enjoy this book? Possibly, but probably not. A must read for anyone who works in kitchens/restaurants, though. Love Bourdain's sense of humor.

In Medium Raw, Bourdain touches on a lot of the same subjects as Kitchen Confidential: industry secrets, poor food practices, drugs, mistakes, sensual food experiences etc. etc. If you enjoy hearing sensual descriptions of gourmand food consumption like the horrifyingly delightful tale of him illegally devouring ortolan--you will be geniuinely satisfied with what Medium Raw has to offer. But if you like good journalism, smarmy remarks, AND those mouth watering descriptions of food I was talking to you about--Medium Raw is exactly what you can and should be spending your next Audible credit on.

Read the full review here:
http://www.austinraymiller.com/art-of-writing/2015/3/2/medium-raw-food-journalism-done-right

It's definitely Anthony Bourdain. A good read - you learn more about the way he thinks. I just wish he could do it with a little less over-the-top language. I know that's who he is, but it seems that Bourdain is not happy unless he's dropping an f-bomb. Still, I mostly liked the book

This is a good book but slightly dated. Several of Tony's rants fall short because the people he was ranting about are no longer relevant or their style has changed enough to make the rant off-point. It STILL has a ton of humorous stories and I love Tony's acerbic wit.

Anthony Bourdain can do no wrong in my book. He spews no BS, tells the truth, has maintained his integrity and sense of humor in this day of lameassed drivel. Also it's kind of fun to watch him mellow a bit as he ages. A good intellect with a good heart.

Absolutely love this book and Tony. This is the kind of guy who doesn't put on a front. This is how it is, and if you don't like it get the f@#
k out. I enjoy being around true and geninune people. You know where you stand. Tony from what I gather via show and books is this type of person. He keeps things real and doesn't put on any masks or lipstick on to hide the real truth. The book does just that. He tells it like it is. Bravo Tony bravo!

As a former kitchen monkey of 30 plus years Anthony keeps me smiling throughout his follow up to KC and I must say his skills keep improving ... I hope he continues to write books with a satirical slant about the business.. It is welcomed!!'

Based on the positive reviews and as a fan of Kitchen Confidential, I downloaded Anthony Bourdain's latest title onto my Kindle. P.S.: I hated this book. It started out promisingly with a diatribe against the Food Network and the dumbing down of the culinary scene. From there on out, the book seemed a loosely held together string of essays without any relevance to one another. Some made me think Bourdain was high when he wrote them, they were barely coherent. Bourdain's frequent use of the f*bomb becomes tiresome. It's a gratuitous nod to his bad boy image, completely misplaced, as cursing is merely a lazy way to communicate. The gross out factor used in his analogies, and his belittling of everyone and everything from hotel restaurant workers, personal chefs, to food stylists, comes across as petty and mean. Then again, maybe as a woman I'm not the right audience for this book, as his prose is pumped full of testosterone.

If you are looking to get into the food industry and want a good understanding of what its like, look no further than this book. Author Anthony Bourdain does not sugar coat anything. If you're already in the industry, you'll be laughing constantly at the hard truth, and the way you can relate. From personal stories, to the insight of others, this book is hilarious, honest, and great.

This book is a great read for anybody who like Kitchen Confidential. I'd really recommend reading Kitchen Confidential first, as Bourdain references it periodically in Medium Raw.

Either way, this book is pure Bourdain and if you like his wit and way with words, you'll love this book.

I love his show(s) but Anthony lost me on about Chapter 4. I found it hard to stay interested in one weird chef after another, with not as much incite as I expected, maybe it was all in Kitchen Confidential.

Wow my fiancee was so surprised and happy to see a New Anthony Bourdain book, he loves the way he writes and the fact he is so emersed in the chef/food world!!!!!

Would definitely say for anyone who loves Anthony Bourdain the chef and traveler, or has a passion for the food world this is a welcomed addition to any personal library*

If you read Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.) and didn't like it, it doesn't necessarily mean that you shouldn't pick up Medium Raw.

This is a much more refined, contemplative work by Bourdain. His age and cynicism shows in the writing, but for the better. He attacks the Food Network personalities that we all love to hate, or hate to love, while explaining to us who we should be following. His writing is much tighter and has a definite flow while still maintaining his "stream of consciousness" voice.

Love Bourdain's style. He gives it straight between the eyes with just the right dose of irreverance. Also like the way his arguments unfold as he plays devil's advocate with himself. Often the reader is watching the author arrive at a conclusion which even he does not fully appreciate until he gets there. Don't think anyone can describe food quite as well. Never mind Pavlov's dogs, I am often left salivating.

...and he's done it again. I'm laughing my ass off and can quite clearly hear Bordain's voice as I read each word. He makes me want to be a better cook, a methodical, loving and unapologetic parent and leaves me reveling in a vision of food- good food all around me. My last trip to Singapre was filled with food stalls. Little white girl walking the streets solo in search of a great stall. It was good. And now I remember why I was inclined to go. Bordain.

Chapter 5.....

I read this book to see if it could be as great a read as KITCHEN CONFIDENTIAL. It was. I really believe it takes a writer to grab a readers attention. And Bourdain is a great writer. I find his discriptions of food mouth watering and his narrrative colorful.

Another great read from the master wordsmith Tony Bourdain. While there isn't a smooth flow between the chapters, there are lots of interesting rants and tidbits about the culinary world and those who dwell in it. I didn't want to put this book down and tore through it in a matter of days. Bourdain has the ability to describe a simple subject, such as cleaning fish at Le Bernardin, with such passionate and intricate detail. Bourdain fans will not be disappointed in the least in his latest book.

Mr. Bourdain writes better than one might expect. Very few transitions from topic to topic. The story is not time- nor career sequential, but it is interesting because of the author's total engagement with life. His writing on his daughter is not tobe missed.

What a great read from an unpretentious guy who tells it like it is. Thought he couldn't top Kitchen Confidential but this is every bit as good. Gonna try his fiction stuff next. Love the way this guy thinks, writes and does his TV shows.

Trust me, I tried. I really, really tried to like this book. However, half way through the book I finally gave up because it was so negative and so disturbing. It made me want to jump off a bridge and get this, I'M A VERY POSITIVE PERSON! The book is such a downer and I wouldn't recommend it at all. The book just gives Anthony Bourdain another platform to report on his negative views on EVERYHING!

A kinder, gentler, softer Bourdain has emerged on the other side of parenthood. Gone is the earring, the smoking and the vicious "tell it like it is" attitude. He's always been someone to give everyone a chance in his writing, and he continues to do so here, but now he more clearly wishes most of the world well. Still witty, still a little raw, I suspect I'll always enjoy a good Bourdain book, but reading this, I did get a bit nostalgic for the old wickedly funny Bourdain.

I really like Tony Bourdain & his TV shows...I enjoyed his first book...there was a lot of anger in this book as well as beauty...
I think he may encounter a few law suits from a few folks he trashed!

Mostly ranting and thoughts about cooking. Anthony has a way with words that if you get the humor, you will laugh out loud. I do and love his style and ability as a writer. If you have watched any of his shows, he writes like he talks. If your interested in chefs and or food. Good read.

Anthony again writes scathing reviews of the food industry.His language is atrocious and hopefully it will improve as he raises his little daughter. Numerous humerus remarks about Food Network and some of the many chefs he has known and hated.

This is really a series of essays. That's both the good part and the bad part. When he's talking about food it's a great book. When he explains his philosophy of life it's a terrible book. We don't read his books to understand how the world (and his mind) works. We read Bourdain books to learn about food.

This book has a familiar feel. Like catching up with an old friend, the reader is presumed to know the story of Kitchen Confidential, the harrowing heroin years, and the subsequent ups and downs. In fact, it probably is not a good idea to read this book without some familiarity with the author's other writings and TV persona. Bourdain is a joy to read IMHO, particularly as in his earlier work he brought to life all the wonderful Portuguese cooking to be found in Provincetown (actually, Portuguese sweet bread is, in fact, manna, but don't let the word get around). So I am an admitted fan: I even liked the critically unacclaimed novels. I read this in one bite and don't regret a moment of it. However, if you are going to complain about "dumbing down", there should be no letting phrases like "rights of passage" slip by. Shocking!

Anthony Bourdain is a gifted, prolific writer. He captured me with "Kitchen Confidential" - never missed his TV travels. This book is informative, funny and replete with the expected "F" word in excess.

As a fan I must say that in reading the books I get a bit more information on how Anthony is as a person. The stories about his family and what inspires him are very interesting. He seems content and while the book may come off opinionated I think its as realistic in print as what a lot of people carry around in their heads.. I am just reading A Cooks Tour now and might even consider reading one of his non-foodie titles...

I read Kitchen Confidential and could not put it down was very happy to see that there was a sequal. I have not finished the book yet but so far I would say it is not as good as the first. One of those books that you read a chapter and come back to.

If at all possible, Bourdain is even more hilariously foul than in Kitchen Confidential! He rags on Alice Waters but man does he tear Alan Richman a new one!!! I got very hungry listening to this audiobook, even though I wouldn't eat half the things he talks about. I liked how he talked about his daughter and being a father. It was weird when he started apologizing for things he said in Kitchen Confidential.

If you're a fan of Anthony Bourdain's No Reservations tv show but haven't read his books (which may be odd)you will enjoy this book. However, I would suggest you read his best seller, Kitchen Confidential, first. It's highly entertaining, and is referenced at times in Medium Raw. By doing so will give you a better sense of what he's talking about in Raw, but that being said, it's not necessary to read KC first. Either order will still be a satisfying read.

I liked Kitchen Confidential very much. I consider myself as a foodie want a be. All the talk about what goes on behind the scenes is very interesting. But in Medium Raw, Tony gets a little to weird. He goes off on some rants that really do not make any sense, there is not connection to the rest of the story. I will NEVER eat another fast food burger in my life.

I am a fan of Anthony Bourdain, have read his previous writing and watch his television. I broke my normally hard and fast rule and paid more than $9.99 for the Kindle edition, because I so enjoy his often crude but candid, thespian but tasty, all-'round rav writing. But I should have waited for the remaindered hard-bound. The book starts out and finishes in classic Bordain, but drags badly as he ravishes and keel-hauls his colleagues.

I loved Kitchen Confidential so I purchased Medium Raw immediately after finishing Kitchen Confidential. This is a good continuation but not as much of a fun read packed with storied. Bourdain follows up on some of his stances from Kitchen Confidential (Never eat fish on Mondays, his feeling for the food network). This book seems to be more essays on Bourdains personal opinions on different parts of the culinary world as opposed to stories about his journey. If you like Bourdain and enjoyed Kitchen Confidential, this is worth a read.

Anthony Bourdains writing is a shear delight to read. The good doctor Hunter S thompson would be proud.The food industry is open to the public with Bourdains no b.s. attitude. Some of those creepy little fiends at Food Network need to be locked up in padded room and forced to watch their pathetic programs 24/7 with only clown and royal burgers to eat with a side of run of the bowels tacos.

Anthony Bourdain - love him, or not, the man has a talent for "telling it like he sees it" and this book is no exception. I always, always enjoy his tv episodes and his books. Maybe because he sees the world as I do...

This book is a must read and should be on every service industry persons coffee table, book shelf, or toilet! Love this dude and love his self-reflection on his past. He's come a long way from the pilot episode for No Reservations, based off second book A Cook's Tour. great read.

Firstly, I have to say that getting the audio versions of these two books is much better then reading them in paper form because Anthony himself reads it and inserts his inflections, his grit, and overall snarky tone that many of us who enjoy him have come to appreciate.

This book was not meant to be a cook book so when I read a reviewer complaining about there not being any recipes in it, I had to wonder whether they read the description (or title) of the book at all before purchasing it. This is not a feel good romance novel either. It is Anthony, back in the underbelly, telling tales and stories that thoroughly entertained me and several times caused me to laugh out loud while listening to this on my ipod--much to the chagrin of passersby who couldn't understand why I was laughing to myself. This book is funny at parts, and downright horrifying in others--see the chapter about beef patties being treated with ammonia for more details. His opinion of the food industry in America is insightful and spot on. On a personal note, hearing how he has morphed but not completely changed from who he was once makes for a great story.

I don't think it is pretentious and I find his sarcasm and wit interesting and comical. Anthony's take on the world of food is something I think a lot of people ought to aspire to, not just for health reasons but because most American households don't cook. By cook of course I mean preparing a fresh meal with fresh ingredients---not canned, frozen or boxed everything or worse still--fast food. Anthony Bourdain is a breath of fresh air in a stale and mostly pungent industry full of egotistical megalomaniacs and for this, I am grateful.

A side note: if you do not enjoy sarcasm, snarky remarks, tangents, cursing or crude references you will probably not enjoy this book. For me, though, it was worth the purchase and then some.

I loved Kitchen Confidential, and I adore Anthony Bourdain's show on the Travel Channel, but I just couldn't get into this book. Parts of it were interesting, but other parts went on and on about people and things that those of us outside the restaurant industry don't know about. I loved his narrative about turning his daughter off to McDonalds. Hilarious. Sad to say, I gave up on this book about half-way through, which was disappointing. I wanted to love it as much as Kitchen Confidential, but I will always be a Tony fan. I would love to invite him over to dinner and cook my version of a home-cooked meal for him.

A smile creases my face when I crack open the first pages of another Anthony Bourdain offering. this was my fourth. His prose is unmistakable, and his voice is still fresh, his irreverence setting him apart from other gourmand writers. In the opening chapter, the talks about a group of celebrity chefs sharing a meal. As he eats a bird, and feels the brains oozing down his throat, he looks around at his fellow comrades, and noticed the just f@#&(ed smile spreading across their faces. It makes me laugh at the image, while jealousy at not being able to share the experience nags at me.

This is not the same Anthony Bourdain that wrote Kitchen Confidential. It is an older, wiser and more evolved Bourdain who writes here. Often equally funny and outrageous. He cops to the rage he felt while writing his earlier works. Rage that defined him, as he realized his aging body was failing him in the kitchens he loved, and in the lifestyle he had become accustomed to.

But his rage defined him in other areas, as well. He raged at the choices he had made up to that time, which led him to heroin addiction, and other careless life choices, and the luck that had followed him, despite these choices.

From the vantage point of worldly experience, he has seen first hand the ghastly ways in which mass wanton barbarism affects people living in third world countries, making his calling even more profound, and yet trifling at the same time.

And he rages against fellow chefs, food critics, and the sycophants of the food industry.

So, at the same time, Bourdain is still edgy as hell, and yet his thoughts have taken on a more Universal and humane tone.

Admittedly, not as entertaining or eye opening as Kitchen Confidential, but it is still Bourdain. For that, it highly worthwhile.

This book is not well written. The style is overwrought, what one might expect from a semi-literate, over-excited writer. Just one example from a description of baby eels:"Twirled on a fork and lifted to the mouth, they whisper secrets. This you tell yourself, is a flovor you shouldn't speak of."

I regularly watch and enjoy Anthony Bourdain on the Travel Channel. His show alternatively amuses, entices, and repulses me and I eagerly wait to see what he will do next. I suspect that is Bourdain's intention as he goes back and forth from what looks delicious to the "nasty parts" such as entrails, blood, and testicles that he insists are the "good stuff" while presenting unique views of the local people and cultures. No matter what, I know he will give me a view of a city or country I have never seen and will seldom be dull. While bright, funny, and curious, Bourdain can also be self-satisfied, snobby, and contemptuous of our culture and tastes (Pardon me for preferring prime Filet Mignon over Tripe and liking Tex-Mex). Although often justified, he is also full of himself, condescending, and eager to please the right people. Perhaps I am not too far off calling him the Howard Stern of the food media. I always want to see what he will do next. That being said, "Medium Raw," although interesting at times was largely a series of rants with unnecessary foul language. Some of the good stuff in the book was a profile of a day in the life of a Fish Cutter, tasting menus and foodies gone wild, and profiles of those Bourdain considers the good guys. I have not read Kitchen Confidential. Perhaps I would have appreciated Medium Raw more if I had. I certainly would have enjoyed the "Where Are They Now" chapter at the end. In fact, I have already bought Kitchen Confidential, thus confirming my fascination with Anthony Bourdain and his world even if I am not thrilled with Medium Raw.

Only TWO reviews? What's going on here? I guess they're all on FaceBook? There are moments in this book when Bourdain seems pressured to keep going though while the progression is forced at times other pages bring the reader to a genuine guffaw. Often his funniness is the typical Bourdain prose; that is to say, at someone elses' expense including his own. But what emerged paramount to me, was the bittersweetness he's discovered in being a father. The boundless love he has for his baby is palbable, and quite wonderful emanating as it does from this former snide, "I've seen it all', beloved dweller of culinary nether worlds.

TBs psychic 'makeover' came to him easily and without his consent when that parental 'love at first sight' hit him like an uppercut from Mike Tyson. And while all parents gush forth when seeing the the precious life they helped to create as the miracle emerges - Bourdain's membership in the club was a unlikely one. As a reader and a mother I love the transition and it seem to have changed him the in all the best possible ways. Gone are the endless tobacco products that would poison the baby's pure respiratory system. Good start. Present now are the few extra pounds which are a welcome replacement for what was, IMHO, TOO much sinew, almost painful to observe.

Yes, he delivers the now expected, pincerlike assessments of his 'heroes and villians', an interesting chapter of mini homages or character assasinations which are his opinion only, something he makes quite clear. They're honest and he admits his own ambivalence to his nemesis. Bourdain will vilify chefs de jour one day and then, with naught but a muffin basket offered in peace, admit that he can no longer be a douche about it and succumb to his own emotional fatigue.

While sharing his unvarnished opinions of the global culinary nether and ethereal worlds he's inhabited at both nadir and nirvana Bourdain begins to admit that he's is growing weary of 20 course, over the top Bacchanalian endeavors designed to please him that he might show post prandial benevolence as a wordsmith of the gustatory experience. THAT is a welcome change for me, a reader who will never and has no desire to eat fried ortolani.

Not all of us born circa 1955 have grown up in Bourdain's precise experiences, and I am always intimidated at his ferocity and hauteur aimed at those who didn't learn to do a solid beef burgundy at during our teens. Admonishing the reader simply because we might, on the odd night, make use of pre-chopped garlic creates guilt - the useless emotion. If his reader (me), cooks chicken and bread for my family in a boy scout dutch oven from time to time, does that REALLY make me a culinary retard? No.
Because I'm partnered into a time consuming but fiscally healthy medical practice and have been for the last 30 years often mandating my presence outside the food prep area does not mean that am beelzebub! And TB will be happy to happy to know that 'cooking' has returned to middle schools where my son and daughter learned the humble art of making a pizza, monkey bread and sauteeing brocolli with olive oil and sunflower seeds. They don't call it 'home ec' any more. The course is most properly slugged "Life Sciences and skills" and includes worksheets on 'reconciling a personal checking account'! Both my kids LOVED it!

The chapter which exhorts Ronald McDonald/McDonalds/Conagra and other food conglomerates follows the one which features the crucifixton of Alice Waters for diametrically opposed operational belief systems. But Bourdain is capable of dismissing 'old lady' Waters and Leslie Stahl while managing to deify the egg-venerating Wylie D. I guess in the foodie world, cool is liquid nitrogen. I DID note the quiet restraint with which Bourdain treated Grant A. That was wise. I am no stranger to head and neck cancers and there is simply too much on THAT plate for his type of book. Oropharyngeal carcinoma/squamous cell type IS a virulent and ferocious life stealing monster affecting many more young people than it should of late. Let's pay attention to WHY this is occuring.

I also wonder how long he and the wife will mount their offensive against R.McD, Bourdain's new antichrist. Let us NOT negate the good work done with those profits in the form of Ronald McD homes who house the families of kids being treated for horrific pediatric cancers and other devastating diseases of the pediatric population.

I wish I could tell Bourdain NOT to worry about this, to pick his battles with commercial shredded flesh of hooved mammals (with or without ammonia derivatives) with his little girl's innate palate in mind. My son vomited his first happy meal (birthday party menu) at age four. He was not sick but the food was/is vile. His body knew. Happy meals will seek their own level in his child's life. A note to Bourdain's editors: they are not as careful as they ought to be and he occasionally makes up words (popil). Each book allows the entry of one or two typos and this angers me a bit. This should not be happening in his books. Yet it matters little in the final analysis because he makes up for that in honest self-deprication.

For his sake I hope he has another baby soon. The little girl not be an only child and it seems his wife is a good mom. The BEST part of the book is the image of him dancing with the baby in her ballet lessons and the righteous hubris he feels when engaged in this purest fun with his child. Being present in your child's life as much as possible is treasure which, once forfeited, cannot be recaptured. TB KNOWS this and very much feeling and sharing his mortality now - stepped down from his snarkyness of the 'Kitchen Confidential" Days and speaks to us as one who has known darkness and has emerged victorious, a far wiser seeker of knowledge. It's just food, after all and we eat too much of that as it is.

I don't agree with eating on the street, standing up as a matter of course. Asian and East Indian culture are different and travel IS education. However, reflux and proton pump inhibitors notwithstanding - let's relax, sit down, talk to our fellow diners and ENJOY our meal so that fewer heimlichs become necessary.

I HAVE always wondered where TB stands on the Public TV cooking shows. I have always enjoyed those Saturday mornings with my little girl sitting in what she calls 'the nest', between her father and I as I watch Lidia B cook up some great but simple peasant fare. She'll often say, "Mommie, lets have THAT tonight!" I have tried to measure up on many an occasion. Those are great food shows, but TB seems only to rant about the food network in his tomes and has the vehicle of his books to ooze forth with bilious mockery and hatred of those on the 'scene'. Most of us eat much more simple fare than he does - and do not feel less than as a result. So fret not Bourdain and do not mourn the loss of your former focus on hedonistic 'tasting menus' at per se. Does TB live to eat - or eat to live? I daresay he cannot be a complete heretic with this ideal given that he helped created the very cachet which provides his bread and butter. But he should have NO GUILT for falling out of love with the world of celeb chefs, cheftestants and heavily inked poseurs who think that being misfits in life can lead them to the notoriety TB has created for himself.

I enjoy reading TB in his daddy persona. It's something parents (older parents of younger children in particular) can relate to. Like Bourdain, our life ticket has been punched many times, and we see the paper starting to give way. And while his love of the planet earth's 'nutrients' is praiseworthy for it's bravery and survivalist tack, we know that surely HE will never starve in the popular environs of post apocolyptic civilizations. BUT, his love of and enthusiastic endorsements of offal for all will NOT catch on nationwide. The EWWWWWWW factor is only one reason.

I'd like to read his NEXT book NOT about the vile skullduggery of FN , celeb chefs or food foam anymore. No. I want Bourdain's NEXT book to be about feeding his child and about a cherished little voice who smells sizzling al' oglio and yelps from her pink mondo di principessa '...............ewww[...] stinks???????????"

Life with his baby, her food likes and dislikes and what she likes to drink or snack on and how he and Ottavia do it. Are biter buscuits the DEVIL incarnate? If they have a second child - What's wrong with a pizza crust for a teething baby? I want to know what BOURDAIN's kid she will eat for her school lunches, will he personally pack her lunch according to her wishes, will he place a love note in her backpack and what he will feel like when he takes her to the dentist (or, possibly, the orthodontist)?!?!? Will he rail now about the rigors maintaining pediatric dentition knowing that it's largely about genetics and NOT as much about the occasional sweetart (unlike the ones WE ate as kids born in 1955 that were the size of those old SALVO laundry tablets)! A book about his fatherhood vis a vis the world of food would be WELCOME. That one chapter was NOT sufficient.

How do TB and the Mrs. feed their child(ren) her on the road? It's not as easy as it seems. As she grows and learns would be a real treat to upend that suet which passed for a book that Jessica Seinfeld pirated from somewhere else.. How will she recieve her papa's ideas about about ingesting julienned alveoli of peregrine falcon as the main course at the Sunday family meal served on a bed book of blanched feathers which only moments ago held the magnificent creature aloft? Next morning - an albatross egg omlette ? That little girl is going to (has already done so) reorient Bourdain to REALITY of little girl-dom and since we've all been there, I want to know how he's faring in the world of princesses and their nourishment we'd gladly take a bullet for! I await this book. AND a little prince to follow up!

TB has moved on. He's 'grown up' along with many of us who stood stoned in the general seating area at long ago Humble Pie concerts in 1974. His vignettes and vendettas vis a vis foodies and their acolytes are all too familiar now. His focus should turn away from the logistics, maladies, personae non grati and dank factoids of retail food. We fully accept that it's a racket only for the fierce and the young.

I am happy to say that I can do a better job cooking basic food for my own husband, son and daughter and would rather cook at home for them whenever I can. I am not beyond picking up a rotisserie chicken on the way home when it's 8pm and I just want to see them and share dinner with them. Most of what we are eating in regular restaurants is not as tasty or wholesome as what I put on the table and for that I will credit TB and some of his colleagues. I think I learned more from PBS Saturday AM cooking shows where Jaques Pepin does 'fast food his way' and Chris Kimball with his minions doing roasted tomato soup and singing the praises of the basic dutch oven.

Bourdain HAS improved inside and out and it's evidenced that despite his incredulous repast at Keller's places, he just overate on the high end).

In Medium Raw, Bourdain touches on a lot of the same subjects as Kitchen Confidential: industry secrets, poor food practices, drugs, mistakes, sensual food experiences etc. etc. If you enjoy hearing sensual descriptions of gourmand food consumption like the horrifyingly delightful tale of him illegally devouring ortolan--you will be geniuinely satisfied with what Medium Raw has to offer. But if you like good journalism, smarmy remarks, AND those mouth watering descriptions of food I was talking to you about--Medium Raw is exactly what you can and should be spending your next Audible credit on.

Read the full review here:
http://www.austinraymiller.com/art-of-writing/2015/3/2/medium-raw-food-journalism-done-right

Tony Bourdain returns to the realm of memoir with his signature writing style and tough-guy attitude that his readers would, predictably, expect from the veteran chef. Medium Raw continues his entertaining blend of memoir scattered amidst his views on everything cooking; however, while this structure worked for Kitchen Confidential, it causes this piece to falter a bit. (If you haven't read the forerunner, do not pick this up until you do. You'll probably find it falters significantly if you do not know the backdrop.)

Don't get me wrong, Medium Raw is a highly entertaining book and if you enjoyed Kitchen Confidential, by all means, seek out this book and read it (preferably just after reading his first book). That being said, while I found myself ripping through two-thirds of the book, barely taking the time to catch my breath, I hit a wall when I approached the last leg of it, and trudged my way to its conclusion

This was bound to happen. Ten years ago, Bourdain presented us with just about everything there was about his life as a chef. In Medium Raw, he wraps up what happened between then and now fairly quickly, and seems to be left with half a book to go, so he stuffed it with randomness (views on cooking, views on celebrity chefs, views on various culinary dishes, views on vegetarians and vegans, etc.), which worked at times, but bored me to tears at other times.

One of the things that worked was the bridge between Kitchen Confidential and present day. While Kitchen Confidential ended on a somewhat positive note, it left me thinking, "How the hell can Tony keep this (a chef's life) up?" Bourdain's descriptions of working for his restaurant on a literal 24/7 basis were exhausting enough to read, I couldn't imagine what it would actually be like to "live the life."

Medium Raw explains all of this. After a failed marriage, Bourdain moves to an island to live by himself in a depressive haze that is furthered by alcoholism and suicidal thoughts. Bourdain is honest, ashamed, and eventually inspiring in his transformation. We see him at rock bottom, clawing his way back to the top, after he finds a ticket out in the world of television.

These random scraps of memoir were, for me, the greatest thing this book offers. After we're caught up to present day, we are told of something that might have been hard to foresee 10 years ago: Bourdain has become a father. His views on parenting are moving, as well as hysterical. While humor is shot throughout all of his writing, his strategies on how to demonize (literally) Ronald McDonald in the eyes of his 2-year-old had me rolling. If this seems cruel, Bourdain redeems himself by explaining the reasons why he came to parenthood in the first place, and what type of daughter he plans to raise. His writing takes on a completely new style for Bourdain: beauty.

One of the other entertaining aspects of Medium Raw is a remarkable piece on "food porn" that seems to have been included just to cover more pages, but is nevertheless entertaining. In this particular chapter, Bourdain tries his best to sexualize some of his more remarkable eating experiences (sort of a "director's cut" of some segments of No Reservations). He takes some "fringe" dishes that ordinarily would disgust most casual readers and creates such a vivid description that I wanted to eat every one of them.

In terms of what doesn't work in Medium Raw, Bourdain's journalistic studies of top chefs shifts from being entertaining, to being a complete snooze-fest. He is entertaining when he quickly reviews the best and the worst personalities in the cooking world; however, he is monotonous when he interviews current big-wigs in the industry and digs into their past inspirations. While entertaining to an extent, this is what takes up nearly a third of the book.

Don't get me wrong, even though this bored me, anyone who is works in the industry would most likely find this to be a good read. Give it a shot, but know that you might be skimming a bit by the end of it.

Again, this book is a hodge-podge of journalism, memoir, and essay which probably stems from a lack of solid material. While it certainly suffers from this, it is still entertaining and certainly worth a look. That being said, 10 years down the road I might re-read Kitchen Confidential. I probably can't say the same for Medium Raw.

I've always been uncomfortable with foodies who have no interest in the broader context of the food they swoon over. Their personal dining experience justifies any other consideration. Swordfish stocks depleted? Who cares. Tuna almost gone? Don't want to know. Bushmeat trade endangering species? LALALALA I can't hear you. But Bourdain takes it over the top in the first paragraphs of this book, where he describes gleefully participating in the illegal, permanent destruction of a species, the ortolan, to satisfy his ever-greater need for culinary experiences. I checked this out as an audiobook from my library. I couldn't rip the earbuds out of my ears fast enough.

Dude: you are less important than you think you are. Way less.

Most people who purchased or will purchase this book are either familiar with his Travel Channel show or his Kitchen Confidential book published ten years ago.

What made Kitchen Confidential so wonderful is his blissful ignorance of how that will change his life. It offers a candid view of the kitchen from someone who moved up, fell down, and picked himself back up again. In Medium Raw, Bourdain comes across almost apologetic that his success as a writer has granted him a lifestyle and access that his struggles as a chef never did. Gone is the desperate voice who worked the kitchen of Les Halles at night and wrote in the spare time between shifts. In its place is a writer who knows his place in the food and travel world.

The Bourdain of Medium Raw is closer to the host of No Reservations than the author of Kitchen Confidential. In doling out advice, observation, and his dry wit on a range of topics, he seems to be too aware that he's no longer a 28 year veteran of the kitchen but rather a celebrated author and TV personality who rose to fame in the culinary world not for his knifing skills but rather through his wit, writing, and observations.

If Kitchen Confidential is considered the Bulli of memoirs and insights into the culinary world, Medium Raw is certainly Le Bernardin.

I laughed out loud regularly while listening to this book. I enjoy Tony's approach to writing, television and life. It's a rare person who can write like he does, whether it's about food or anything else.

I enjoy people who can use words properly. Tony can, plus which he's about as genuine a person as I've ever encountered in a position as visible as his.

The piece on the fish cutter was the best for me, but there are many others. Excellence is to be admired. One of his television shows highlighted an Asian gentleman who made noodles the "old way." Both almost brought me to tears. Yeah, I know, I have a problem. We've just learned that excellence of this sort is of no value in today's America, but it still exists -- go figure.

I will listen to this again and again.

Anthony Bourdain needs an editor. Anyone who likes the rants and rages of Bourdain will surely like this book for its pure entertainment value, but his overworked sentences on steroids are tiresome. I was so distracted by the incessant rambling of descriptive adjectives and overused "ly" words that I often missed the point. For the most part, his off-handed undermining of the profession and industry that keeps him on the Upper East Side or traveling the world, is... boring.
One could get at the raw meat of this book by trimming about 100 pages of fat.

But Bourdain is funny and tempestuous. He makes plenty of righteous, good points, especially about the fast food nation. His chapter on heroes and villans is poignant and he once again establishes himself as the King Heckler of the industry. If you think he has mellowed with fatherhood and age, he hasn't. He's still carrying around some serious self-loathing and proving to us all that he can take as much as he can dish out.

I loved Kitchen Confidential, and even the Nasty Bits. I work in the same industry including a stint at the "Harvard" of cooking schools. I know this world and the world of Chefs. But this book disappoints. Reading page after page of Bourdain going at it with both barrels grows weary. It's old.
Doesn't he have anything nice to say? Moreover, doesn't he have anything ELSE to say?

Mostly ranting and thoughts about cooking. Anthony has a way with words that if you get the humor, you will laugh out loud. I do and love his style and ability as a writer. If you have watched any of his shows, he writes like he talks. If your interested in chefs and or food. Good read.

Not as tight a narrative as Kitchen Confidential, but still a fantastic tour through the mind and mouth of Anthony Bourdain. He lost a star for a fairly dull second act, but overall worth a read if you enjoyed his other books.

Anthony Bourdain is a fabulous writer. His style is playful, delightfully foul-mouthed, and wonderfully descriptive. His writing voice is one of the strongest around today in terms of bringing across his personality. So that carried the book through for me even when I wasn't particularly interested what he was talking about in the later chapters.

I loved the first half of this book. The intro was amazing and had me laughing out loud. The first few chapters kept me rapt and up too late. Near the middle it started running out of steam, and by the time he started in on the dissections and discussions of various food personalities, I was just waiting for the end of the book or for something different.

I'd way rather read about his personal experiences doing stuff, traveling, talking about food, writing where his personality comes into play.... not character discussion of people whose restaurants I'll never go to, who I've never heard of. I'm not a foodie. I don't have the kind of income that allows me to visit expensive restaurants. I'd rather cook at home, honestly. I just think he's a cool guy and like his style.

I'm not the target market, then, and perhaps the later chapters are more enthralling for folks who are interested in learning about/visiting these chefs/restaurants...or people actually in the industry. After all, the subtitle is "a bloody valentine to the world of food and the people who cook". He's said before that "Kitchen Confidential" was just meant originally for industry folk. Either way, even as just a random chick who had never heard of Anthony Bourdain and happened across "Kitchen Confidential" recently...a great read!

I have been a long time fan of his TV shows, but this is the first book of his that I have read. I think I will stick with the TV! It was entertaining enough, but very often I was confused about references to his "other" books which I have not read, nor am I going to! He often writes and refers to people who I don't know. I am not really privy to the "inside" information about who is cooking where. Most people cannot afford the type of restaurants he is talking about. He is profane and apparently does not like very many people. So be it, that's "Tony". I am a fan of his shows and will continue to be so. But as a writer, I don't think so.

The subtitle for this book is A Bloody Valentine to the World of Food and the People Who Cook. The subtitle fits what this book is all about

Bourdain, whose previous book KITCHEN CONFIDENTIAL is a classic book among foodies and people who like the truth at a full tilt with no BS on the side.

Raw is a set of hard boiled essays about the food and restaurant industry. Everything from Food Network to a cooking school education anda career in restaurants, His honest insights are amazing. He pulls no punches and keeps it interesting. His essays makes for intriging listening.

As Narrator, his style is straight forward. There are no character voice nor vocal shading. There is no need, Bourdain is the star of this element. To fain amazing as a book so true would be a lie. If you seen him on this travel channel show, you know you are getting the straight dope.

When he pokes his fingers in the eyes of the executives at Food Network, he knows what he is talking about. He is fair, honests and does not play favorites. If he disagrees with you, he will tell you. His sharp eye and his wicked tongue are tools and we the listeners should take note.

The audio production is a take notice book. Those is the food community should know this, but also the listeners should heed some of his warning

Bennet Pomerantz
Audioworld

The book is being avidly devoured by my wife. The little I've been able to peruse it shows the writing to be as fascinating as Bourdain's own life. He writes like he talks. When my wife finishes it I'll finally be able to do it justice. My youngest son has his other book "Kitchen Confidential". I'm waiting to read that as well.

I loved Kitchen Confidential, and I adore Anthony Bourdain's show on the Travel Channel, but I just couldn't get into this book. Parts of it were interesting, but other parts went on and on about people and things that those of us outside the restaurant industry don't know about. I loved his narrative about turning his daughter off to McDonalds. Hilarious. Sad to say, I gave up on this book about half-way through, which was disappointing. I wanted to love it as much as Kitchen Confidential, but I will always be a Tony fan. I would love to invite him over to dinner and cook my version of a home-cooked meal for him.

If you're a fan of Anthony Bourdain, his show, No Reservations, or his book, Kitchen Confidential, this is a MUST read. Medium Raw is a continuation of Tony's adventures told from the perspective of and adult, clean, responsible, and parent Tony. New stories and revisiting of old ones from Kitchen Confidential made this one I couldn't put down!

I really enjoy Bourdain's careless writing, and the enthusiasm he puts on describing food, or food porn as he may call it. Overall a light and hilarious reading, that includes tales from Chefs personalities, and Bourdains personal point of view on wether they should be adressed as heroes or villains.

I love the booked. I found it to be riveting. I love it when an author is able to open up a world to everyone. Bourdain opened my eyes to things in the food world have never even known of. This book may have been written for people in the industry but I found it fascinating!

Medium Raw is Bourdain's second volume of, I guess you'd call it, memoirs after the much better Kitchen Confidential. This book isn't so much an account of his life as it is a sort of "stream of consciousness" narrative about his likes and dislikes. Among the topics covered are; some time he spent in the Caribbean getting wasted, restaurant industry personalities he likes and dislikes, advice to people considering a cooking school and a career in food and the "slow/local food movement. All of these topics are covered with little to no narrative flow. It was ok, but no better. I'm glad it came from the library.

I've never really watched No Reservations, but I decided to pick this book up to "expand" upon my reading list. I was delighted to find the book very entertaining, comical, and informative as well. It exposes the world of kitchens and restaurants to the general audience. A fine read!

Not as tight a narrative as Kitchen Confidential, but still a fantastic tour through the mind and mouth of Anthony Bourdain. He lost a star for a fairly dull second act, but overall worth a read if you enjoyed his other books.

Great follow up to "Confidential". Just as much laugh out loud antics as the first book. Bourdain still maintains his sarcastic, yet classy approach at explaining to us the beauty of the food world and why we all are chefs deep down inside.

Not a bad read I guess. A bit of general rant by Bourdain about mostly food and chefs generally. Nothing too ground breaking really, a bit of pontificating about the state of food and the food business with a few gems of what makes some cooks, chefs.

Great choice (if you like Bourdain). He comes clean & has greater insight on his life in this one. Great to see him show how to clean up & still be the same arrogant person he always was. This book paints a clearer picture than Kitchen Confidential.

This book was excellent. Very entertaining. Bourdain's best writing since Kitchen Confidential. He takes positions that are somewhat unorthodox and then convinces you that he is right. His guerilla war on McDonalds is especially entertaining. All the writings about his daughter are... just sweet. Please read this book.

I haven't read the book yet, but the title is incredibly appropriate. Mr. Bourdain's restaurant serves up raw meat. That's not undercooked meat, it's uncooked meat. 4 stars for the book, zero stars for his horrible restaurant.

I've always loved Anthony Bourdain. Love his show, his style, his no holds barred attitude and his witty, although sarcastic and catty sense of humor. I think the guy is just a brilliant commentator when it comes to food. Great book and you'll be happy you picked it up. Of course Bourdain can be somewhat of an acquired taste.

How can you NOT love this guy? He is in one sentence hilarious, and in the next heart-stoppingly serious. And honest. Guy speaks the truth, he does. (And his take on Alice Waters is worth the price of admission.)

I loved his first book and his show. So I was looking forward to this follow up book. I was very disappointed with this book. Except for one good chapter describing wonderful dining experiences at various locales, this is just one big whine fest. I live in San Francisco and could've listened to the rants in this book on any street corner. Never mind paying for the pleasure.

Medium Raw is Bourdain's apology for his runaway hit book Kitchen Confidential.
If it has been years since you read Kitchen Confidential, then you should read that again right before you read Medium Raw -- then it will all seep in.
Bourdain apologizes for being so very angry in Kitchen Confidential, and tries to backtrack or show how he has softened in his harsh opinions.
In Medium Raw, he toes the line between really plunging the knife into his targets and withdrawing the knife before the final fatal cut.
He says he's not angry, but he is, oh wait, he is not. He does not like Alice Waters -- oh, no, wait, he does like her but he does not like what she stands for. Nope, um, wait a minute, he likes what she stands for, just not how she pontificates.... and on and on and on.
Overall, the book is not as tasty as one would like, but there are moments of spice -- namely a Sandra Lee scene worthy of a horror flick and an interesting description of a meal of nearly endangered bird species. Good stuff.
We did not need any apologies about Kitchen Confidential, Tony, that was what was so great about it -- we took it all in with a grain of salt and knew you were only half-serious.
Still love him but hope his next book is not an apology for Medium Raw...

There are many good points in MEDIUM RAW. I whole heartedly agree with Anthony Bourdain's assertion:"It is better to cook at home whenever, and as often as possible." It is indeed cheaper, healthier and cleaner than eating at a restaurant or ordering as takeout. Bourdain's wisdom in expounding, with brutal honesty, upon today's culinary scene is very poignant." Good is a busy restaurant from which the customers go home happy...Evil is a slow restaurant which the cooks go home feeling depressed and ashamed" I would add where the hygienic and sanitary conditions are in violation of the municipal Health Department's ordinances.

Bourdain expresses his opinions, in no specific order, on various topics. He does not hesitate to recount his own flaws. His frankness about past mistakes is commendable. He relates how he had recovered from substance abuse. Youngsters might be impacted by reading this book and reconsider their drug or alcoholic addictions. MEDIUM RAW could have been tastier without foul language. Some offensive words are just superfluous and meaningless. I am an immigrant; I taught myself the English language. Not being familiar with certain words or idioms mentioned in MEDIUM RAW I had to refer to a dictionary. I could not find those words in the dictionary. Ergo, the book does not merit five stars, from me.

I enjoyed this book - although it does showcase a gentler, dare I say more mature Anthony Bourdain?
All foodies will enjoy more restaurant war stories - if disappointed that Anthony has made up with Rachael Ray.

Been a huge fan of Tony's since Kitchen Confidential. I recently went to see him when he came to town and was a little turned off when his show was basically the same thing as his p.r. interview from the local newspaper interviewing him for the show. Now that I've read Medium Raw I've found out that this is exactly the same as the interview and the stand-up show. Wish I wouldn't have wasted the $100 plus seats and $30 book for what I could of read in a newspaper article.

Tony is all grown up now? Maybe, maybe not, but true Tony fans still love him. This book is well-written - he has a "way" with words that is fun to read. I especially liked the section of the book where he writes about other chefs. Lots of great insight there. Thanks again Tony.

I am not sure that readers who are not already fans of Anthony Bourdain's other works would enjoy this book, but I found it entertaining and as good if not better than his other books. He is not afraid to share how his opinions have changed over the years and gives his honest opinion regardless of how it will be perceived.

IF you like his show, you'll enjoy this book. If you don't find it amusing when he complains, verbally castrates TV chefs and compares food to kind of graphic sex, then you should pass on this book. He's got a parental warning on the Travel Channel show for a reason.

Well written and sobering. Funny, of course, but Mr. Bourdain does give some sharp critique of other chefs/writers in the restaurant world, which is why it is so awesome. Ballsy, considering he will no doubt be running into them at some function in his near future. The Sandra Lee part was hysterical and yes, I agree that the James Beard house is the devil. Well worth the time even if you don't know the people or places he's speaking of.

It's like watching a train wreck - for some reason you can't pull yourself away from it, but at the same time you know you are not going to get anything out of it. Every other page I had to wonder why I'm continuing to read it, but continue I did. Perhaps that says more about me than the book, but a nutshell summary is: a collection of diatribes, some personal, some directed at the food industry at large. I guess you could call it entertaining, but I'm not sure that I am any smarter for reading it.