MEDIUM RAW de Anthony Bourdain (tapa dura, 2010) CHEF AUTOBIOGRAPHY, RARO-

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MEDIUM RAW by Anthony Bourdain (Hardcover, 2010) CHEF AUTOBIOGRAPHY, RARE
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Características del artículo

Estado
Como nuevo: Libro en perfecto estado y poco leído. La tapa no tiene desperfectos y si procede, con ...
Subject
Biography & Autobiography
ISBN
9780061718946

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Product Identifiers

Publisher
HarperCollins
ISBN-10
0061718947
ISBN-13
9780061718946
eBay Product ID (ePID)
102929833

Product Key Features

Book Title
Medium Raw : a Bloody Valentine to the World of Food and the People Who Cook
Number of Pages
304 Pages
Language
English
Publication Year
2010
Topic
Reference, Culinary, Study & Teaching, General, Historical, Essays & Narratives
Genre
Cooking, Biography & Autobiography, History
Author
Anthony Bourdain
Format
Hardcover

Dimensions

Item Height
1 in
Item Weight
0.5 Oz
Item Length
9 in
Item Width
6 in

Additional Product Features

Intended Audience
Trade
Dewey Edition
22
Reviews
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., The KITCHEN CONFIDENTIAL author is a father now, but he hasn't cleaned up his language, lost his zesty appetite or his critical zing., 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., 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., 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., '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), "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, 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., 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., 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., PRAISE FOR KITCHEN CONFIDENTIAL: "The kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages.", 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., 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., "Compulsively readable." - New York Magazine's Grub Street "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 "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 "MEDIUM RAW, [Bourdain's] latest collection of essays, does have a fair amount of shtick, but it's good, necessary shtick; sometimes, donning the garish costume of the court jester is the only way to get away with saying the unsayable. MEDIUM RAW is full of things everybody in the food world thinks but nobody will say, at least in print....If "Medium Raw" has some of the same enjoyable features as Bourdain's debut collection - skillfully done travelogues, painfully funny memoirs, the A Day in the Kitchen With a Great Chef Essay - its furious heart is his attack on Richman and its accompanying essay, "Heroes and Villains."...Bourdain has used his newly acquired superpowers - his unlimited access and now-global audience - for good; he is a true populist, as interested in celebrating the most humble wok-slinger as he is in extolling the superchef. If his sharp eye and his wicked tongue have brought him acclaim, what has kept him in the spotlight is his heart. Like Oscar Wilde, he is a moralist in the guise of a libertine. Long may he prosper." - 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." - 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. His detailed reporting on the backroom lives of restaurant employees is terrific. One of the most moving parts of the book is a chapter on a Dominican, Justo Thomas, who has spent the past six years in a tiny room below the kitchen of Le Bernardin in New York, cleaning 700 pounds of fish a day and cutting it into perfectly uniform portions." - 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." - 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 "Bourdain's strong voice carries from the camera directly to the page--he's sarcastic, profane, bombastic, unapologetic." - Los Angeles Times "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., 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., The KITCHEN CONFIDENTIAL author is a father now, but he hasn t cleaned up his language, lost his zesty appetite or his critical zing., 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., '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), 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.
Dewey Decimal
641.5092
Synopsis
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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