What should I say about Anthony Bourdain's new book Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook? If you know me or have ever read this blog, you know I have an undying love for anything that comes out of his mouth or from his pen. Whether it's deserved or not, I can't help it. I love him. I love his snarky, cynical personality and biting wit; his books are wonderfully entertaining; and his show is intelligent and creative. And, he's not bad to look at either. Had I been the editor, there are some things I might have "suggested" he change, but nonetheless, I completely loved it. The book is a bit of a mish-mash of tales from his life and travels, thoughts on the current state of cooking and the restaurant biz, a bit of food porn, praises for those he admires and rants for those he doesn't (such as the chapter titled "Alan Richman is a Douchebag"). It's what you would expect from Bourdain: entertaining musings and bad language. I don't know if it's age, or fatherhood, or simply that he has finally "made it" but Bourdain has clearly mellowed. He's still got his edge, but that anger has softened a bit. He can still massacre someone when necessary (see chapter on Alan Richman), but he seems to have softened his attitude toward many of the chefs and cooks he has railed on in the past, like Rachael Ray and Alice Waters. If you like Bourdain, or are just into foodie books, this is a no-brainer: read it.
Although no one beats Bourdain in my book, Shelf Renewal has some suggestions for other good books by cooks. Marco Pierre White? Love him too.
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