Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
Autor Anthony Bourdainen Limba Engleză Paperback – 2 mai 2011
| Toate formatele și edițiile | Preț | Express |
|---|---|---|
| Paperback (2) | 61.33 lei 3-5 săpt. | +29.03 lei 7-13 zile |
| Bloomsbury Publishing – 5 iun 2011 | 61.33 lei 3-5 săpt. | +29.03 lei 7-13 zile |
| HarperCollins Publishers – 2 mai 2011 | 94.03 lei 3-5 săpt. | |
| Hardback (1) | 159.98 lei 3-5 săpt. | |
| HarperCollins Publishers – 7 iun 2010 | 159.98 lei 3-5 săpt. |
Preț: 94.03 lei
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Specificații
ISBN-13: 9780061718953
ISBN-10: 0061718955
Pagini: 320
Dimensiuni: 135 x 203 x 18 mm
Greutate: 0.23 kg
Editura: HarperCollins Publishers
Colecția Ecco
ISBN-10: 0061718955
Pagini: 320
Dimensiuni: 135 x 203 x 18 mm
Greutate: 0.23 kg
Editura: HarperCollins Publishers
Colecția Ecco
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Textul de pe ultima copertă
An instant New York Times bestseller and the follow-up to the mega-hit Kitchen Confidential
In the ten years since Anthony Bourdain's classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business–and for Anthony Bourdain.
Medium Raw tracks Bourdain's unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood, in a series of takes-no-prisoners confessions, rants, investigations, and interrogations of some of the most controversial figures in food.
Beginning with a secret, highly illegal after-hours gathering of powerful chefs that he compares to a mafia summit, Bourdain pulls back the curtain–but never pulls his punches–on the modern gastronomical revolution. Cutting right to the bone, Bourdain sets his sights on some of the biggest names in the foodie world, including David Chang, the young superstar chef; the revered Alice Waters; the Top Chef contestants; and many more. Medium Raw is the deliciously funny, shockingly delectable result, sure to delight philistines and gourmands alike.
In the ten years since Anthony Bourdain's classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business–and for Anthony Bourdain.
Medium Raw tracks Bourdain's unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood, in a series of takes-no-prisoners confessions, rants, investigations, and interrogations of some of the most controversial figures in food.
Beginning with a secret, highly illegal after-hours gathering of powerful chefs that he compares to a mafia summit, Bourdain pulls back the curtain–but never pulls his punches–on the modern gastronomical revolution. Cutting right to the bone, Bourdain sets his sights on some of the biggest names in the foodie world, including David Chang, the young superstar chef; the revered Alice Waters; the Top Chef contestants; and many more. Medium Raw is the deliciously funny, shockingly delectable result, sure to delight philistines and gourmands alike.
Recenzii
“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.” — New York Times Book Review
“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.” — Austin American-Statesman
“This is Bourdain at his best. His food-porn vignettes are guaranteed to make your mouth water.” — Miami Herald
“Compulsively readable.” — New York Magazine's Grub Street
“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.” — Wall Street Journal
“The KITCHEN CONFIDENTIAL author is a father now, but he hasn’t cleaned up his language, lost his zesty appetite or his critical zing.” — Time Magazine
“Bourdain is back with more intriguing food fights, moving further from the kitchen into the eating industry. [Bourdain’s] dissections...are still as hilarious, as scatological and as spot-on as ever....his fare—and his prose—is still quite spicy.” — BookPage
“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.” — Denver Post
“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.” — Wall Street Journal
“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.” — Austin American-Statesman
“This is Bourdain at his best. His food-porn vignettes are guaranteed to make your mouth water.” — Miami Herald
“Compulsively readable.” — New York Magazine's Grub Street
“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.” — Wall Street Journal
“The KITCHEN CONFIDENTIAL author is a father now, but he hasn’t cleaned up his language, lost his zesty appetite or his critical zing.” — Time Magazine
“Bourdain is back with more intriguing food fights, moving further from the kitchen into the eating industry. [Bourdain’s] dissections...are still as hilarious, as scatological and as spot-on as ever....his fare—and his prose—is still quite spicy.” — BookPage
“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.” — Denver Post
“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.” — Wall Street Journal
Notă biografică
Anthony Bourdain was the author of the novels Bone in the Throat and Gone Bamboo, the memoir A Cook's Tour, and the New York Times bestsellers Kitchen Confidential, Medium Raw, and Appetites. His work appeared in the New York Times and The New Yorker. He was the host of the popular television shows No Reservations and Parts Unknown. Bourdain died in June 2018.
Caracteristici
Major publicity tour to coincide with publication, including high-profile festival appearances, feature articles and widespread review coverage
Descriere
Descriere de la o altă ediție sau format:
A lot has changed since Kitchen Confidential - for the subculture of chefs and cooks, for the restaurant business-and for Anthony Bourdain. Medium Raw explores these changes, moving 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, Bourdain compares and contrasts what he's seen and what he's 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-holds-barred style, cuts to the bone on every subject he tackles.