Book Review: Medium Raw

Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook by Anthony Bourdain (New York: Harper Collins Books, 2010. 281 pp) Anthony Bourdain, born in 1956, attended Vassar College and graduated from the Culinary Institute of America. He has worked as a cook and chef in many institutions strewn across the New York City map. Bourdain contributes articles to the Times, New York Times, Observer, the Face, Scotland on Sunday, and Food Arts Magazine. An addition to Kitchen Confidential, he has written two crime novels – Gone Bamboo and Bone in the Throat. Bourdain was the executive chef at Brassiere Les Halles and is currently the host of the Travel Channel program: Anthony Bourdain: No… Read More →

Book Review: Kitchen Confidential

Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain (New York: Harper Perennial, 2007. Updated Edition 312 pp) Anthony Bourdain, born in 1956, attended Vassar College and graduated from the Culinary Institute of America. He has worked as a cook and chef in many institutions strewn across the New York City map. Bourdain contributes articles to the Times, New York Times, Observer, the Face, Scotland on Sunday, and Food Arts Magazine. An addition to Kitchen Confidential, he has written two crime novels – Gone Bamboo and Bone in the Throat. Bourdain was the executive chef at Brassiere Les Halles and is currently the host of the Travel Channel program: Anthony Bourdain: No Reservations. Bourdain resides in New York City…. Read More →