具体描述
The long-awaited follow-up to the megabestseller Kitchen Confidential In the ten years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, from Monday fish to the breadbasket conspiracy, much has changed 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-traveling professional eater and drinker, and even to fatherhood, Bourdain takes no prisoners as he dissects what he's seen, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food. Beginning with a secret and 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, as only he can. 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 who has radicalized the fine-dining landscape; the revered Alice Waters, whom he treats with unapologetic frankness; the Top Chef winners and losers; and many more. And always he returns to the question "Why cook?" Or the more difficult "Why cook well?" Medium Raw is the deliciously funny and shockingly delectable journey to those answers, sure to delight philistines and gourmands alike.
作者简介
[美] 安东尼·波登（1956—2018）
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主厨、作家、《厨师之旅》《波登不设限》《未知之旅》等旅游节目主持人，曾任纽约知名法式餐厅Les Halles主厨。
波登以《半生不熟》的前传、揭发厨艺界内幕的超级畅销书《厨室机密》闻名于世，随后又出版了《厨师之旅》等非虚构作品 。波登的文章经常见于《纽约时报》和《纽约客》，同時也是《食艺》杂志的特约作家。
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译者：
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蔡宸亦
毕业于伦敦大学设计人类学系，前媒体人，从事中西方生活方式文化研究，民族志研究员。
目录信息
读后感
“我幸存着，这就够了。” 安东尼·波登在《半生不熟》的后记里写道。当然，他骗了大家。 安东尼是了不起的厨子，是艺术家。这本书却不如《厨室机密》那般好看了，就是字里行间你看到他依旧那样自信满满，器宇轩昂，似乎在征讨一大片人，从肉制品工业、美式快餐到慢食主义，但...
评分如波登所说，“写吃的，难免色情。”看他写食物，有时会让我觉得食欲有一丝不堪。 《半生不熟》是美国名厨安东尼·波登畅销书《厨房机密》的后续，此时他已经因为《厨房机密》成名，以名厨身份涉足媒体，拍摄了一系列美食节目，不再需要在厨房里工作。这本书让你了解包括美国餐...
评分安东尼波顿是我在吃界的偶像，我深深赞同他的理念——掌握一定的烹饪技巧应该被定为一种基本美德。 他痛痛快快地道出餐饮机密和厨房真理，让我们此后走进高级餐厅享用复杂美味的时候都多了一份心领神会。 “Cipriani商业模式”简单地说就是“只要拥有过人的勇气和决心，你可...
评分用户评价
Audible版本，效果可能比书更好。四分，剩下的一分是很开朗（？）地说出给自己跟‘Kitchen Confidential’对比，以及改变，还有‘其实星期一点鱼还是ok的’。虽然这可以看作一种卖点，但是我更想把它看作是一种勇气跟open minded。想过到底这种改变是因为妥协还是人本身改变了，听起来像是后者。加上，连自己女儿都敢这么玩（话说那些点子真的很赞！笑死），这人跟上一本书的人应该没差多少笑。
评分More than a decade after Kitchen Confidential's published, you'd think he would bring up the book less, let alone making it a reference in almost every chapter of this book. It's still a pretty good read but getting a bit annoying, as I though this will be more A Cook's Tour than Kitchen Confidential. But gotta say the last chapter's a nice touch.
评分有意思，关于厨师厨房的书，full of passion, full of porn ( food porn, that is)
评分痞痞的有血性
评分曾经很喜欢他的电视节目，这是我读的他的第一本书，很有共鸣。把虚伪浮华剥去，剩下的好的才是真好。
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