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
一个厨师还会写书？并且是畅销书，这是怎样的一个人？这是怎样的一本书？带着这个疑问，我打开了《半生不熟》这本书。 别的朋友看到的是脏话连篇，看到的是抱怨和毒舌，但是我看到的，是一个中产阶级家的叛逆孩子。虽然从小有父母的爱，有良好的家庭教育，受到艺术的熏陶，但是...
评分也许是习惯了精致料理过的美食书籍，初读《半生不熟》确实有种吞咽大块生肉的不适感。言辞直白，甚至算得上刻薄、粗鄙。相较于美食，更乐于吐槽餐饮业界，话题偏向上流人士和热衷附庸风雅的社会精英时，更是极尽讽刺之能（让我等屌丝拍手称快）。 读完前两篇文章，习惯了波登大...
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 评分在通读整本书的时候，也许是已经知道这本书背后的故事，会给人一种直观的错觉：作者尽可能从自己那些离奇又破碎的人生中，汲取出一些有用的东西，或者说烹饪出一道大杂烩般口味奇特的“菜肴”，告诉你，这是他那人生中能够分享给你的唯一人生参考。 “有人的地方就有江湖。” ...
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。
评分这哥们儿大概是文笔最好的厨子，做饭最好的作家。
评分业内碎碎念居多 最后一页的获奖征文Late Nights倒是比较精确地提炼了Bourdain的义痞风格
评分这哥们儿大概是文笔最好的厨子，做饭最好的作家。
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.
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