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[美] 安東尼·波登（1956—2018）
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主廚、作傢、《廚師之旅》《波登不設限》《未知之旅》等旅遊節目主持人，曾任紐約知名法式餐廳Les Halles主廚。
波登以《半生不熟》的前傳、揭發廚藝界內幕的超級暢銷書《廚室機密》聞名於世，隨後又齣版瞭《廚師之旅》等非虛構作品 。波登的文章經常見於《紐約時報》和《紐約客》，同時也是《食藝》雜誌的特約作傢。
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譯者：
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蔡宸亦
畢業於倫敦大學設計人類學係，前媒體人，從事中西方生活方式文化研究，民族誌研究員。
- 美食
- Bourdain
- 飲食
- 安東尼・伯爾頓
- 英文原版
- 美國
- Food
- English
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.
具體描述
讀後感
我以为会是一本《风味人间》似的美食导读书，不过只是在美食中穿插了作者的经历。嗯，起码第一章是这样。 但是，我被骗了。第一章那专业且形象的美食描写，就好像拿着刀叉切开了你的头颅，撬开了你的嘴巴，将你从没享受过的美食从嘴贯穿你的脑颅，让你享受一下从眼睛获取的美味...
評分“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...
評分如波登所说，“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...
評分高端人生，附庸风雅……正是很多人所追求的上流社会的美好生活。每当你有此想法，坏小子都会给你当头一棒，略带嘲讽的语气让你都不好意思高端。 半生不熟，虽然写了很多关于吃饭、饭店或者高级餐厅的事，但重点似乎与吃无关，更像是一个坚持原则的坏小子的胡逼往事。 之所以这...
評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。” ...
用戶評價
痞痞的有血性
评分這哥們兒大概是文筆最好的廚子，做飯最好的作傢。
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，關於廚師廚房的書，full of passion, full of porn ( food porn, that is)
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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