Medium raw : a bloody valentine to the world of food and the people who cook
(Book)

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Average Rating
Status
General Shelving - 3rd Floor
TX649 .B58 A3 2010
1 available

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LocationCall NumberStatus
General Shelving - 3rd FloorTX649 .B58 A3 2010On Shelf

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Format
Book
Physical Desc
xviii, 281 pages ; 24 cm
Language
English
UPC
99940451063

Notes

Description
Overview: 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.
Local note
SACFinal081324

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Citations

APA Citation, 7th Edition (style guide)

Bourdain, A. (2010). Medium raw: a bloody valentine to the world of food and the people who cook . Ecco Press.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Bourdain, Anthony. 2010. Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook. New York, NY: Ecco Press.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Bourdain, Anthony. Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook New York, NY: Ecco Press, 2010.

Harvard Citation (style guide)

Bourdain, A. (2010). Medium raw: a bloody valentine to the world of food and the people who cook. New York, NY: Ecco Press.

MLA Citation, 9th Edition (style guide)

Bourdain, Anthony. Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook Ecco Press, 2010.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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