The long-awaited follow-up to the megabestseller Kitchen ConfidentialIn 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.
Medium Raw
A Bloody Valentine to the World of Food and the People Who Cook
Anthony Bourdain
On the whole I have received better treatment in life than the average man and more loving kindness than I perhaps deserved.
—FRANK HARRIS
I recognize the men at the bar. And the one woman. They’re some of the most respected chefs in America. Most of them are French but all of them made their bones here. They are, each and every one of them, heroes to me—as they are to up-and-coming line cooks, wannabe chefs, and culinary students everywhere. They’re clearly surprised to see each other here, to recognize their peers strung out along the limited number of barstools. Like me, they were summoned by a trusted friend to this late-night meeting at this celebrated New York restaurant for ambiguous reasons under conditions of utmost secrecy. They have been told, as I was, not to tell anyone of this gathering. It goes without saying that none of us will blab about it later.
Well…I guess that’s not exactly true.
It’s early in my new non-career as professional traveler, writer, and TV guy, and I still get the vapors being in the same room with these guys. I’m doing my best to conceal the fact that I’m, frankly, star-struck—atwitter with anticipation. My palms are sweaty as I order a drink, and I’m aware that my voice sounds oddly high and squeaky as the words “vodka on the rocks” come out. All I know for sure about this gathering is that a friend called me on Saturday night and, after asking me what I was doing on Monday, instructed me, in his noticeably French accent, that “Tuh-nee…you
Since leaving all day-to-day responsibilities at my old restaurant, Les Halles, and having had to learn (or relearn)—after a couple of book tours and many travels—how to deal, once again, with civilian society, I now own a couple of suits. I’m wearing one now, dressed appropriately, I think, for a restaurant of this one’s high reputation. The collar on my shirt is too tight and it’s digging into my neck. The knot on my tie, I am painfully aware, is less than perfect. When I arrived at the appointed hour of eleven p.m., the dining room was thinning of customers and I was discreetly ushered here, to the small, dimly lit bar and waiting area. I was relieved that upon laying eyes on me, the maître d’ did not wrinkle his nose in distaste.
I’m thrilled to see X, a usually unflappable figure whom I generally speak of in the same hushed, respectful tones as the Dalai Lama—a man who ordinarily seems to vibrate on a lower frequency than other, more earthbound chefs. I’m surprised to see that he’s nearly as excited as I am, an unmistakable look of apprehension on his face. Around him are some of the second and third waves of Old Guard French guys, some Young Turks—along with a few American chefs who came up in their kitchens. There’s the Godmother of the French-chef mafia…It’s a fucking
A few last, well-fed citizens wander past on their way from the dining room to the street. More than one couple does a double take at the lineup of familiar faces murmuring conspiratorially at the bar. The large double doors to a private banquet room swing open and we are summoned.
There’s a long table, set for thirteen people, in the middle of the room. Against the wall is a sideboard, absolutely groaning under the weight of charcuterie—the likes of which few of us (even in this group) have seen in decades: classic Careme-era terrines of wild game, gallantines of various birds, pâté, and rillettes. The centerpiece is a wild boar pâté en croute, the narrow area between forcemeat and crust filled with clear, amber-tinted aspic. Waiters are pouring wine. We help ourselves.
One by one, we take our seats. A door at the far end of the room opens and we are joined by our host.
It’s like that scene in
