Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook - Brossura

“Bourdain has insight, access and good taste, and he’s a naturally engaging writer...Bourdain is a hopeless romantic when it comes to food and the people who cook. The subtitle’s real valentines are two elegantly written profiles.” (New York Times Book Review)

“Like a stinky fish sauce from his beloved Vietnam, [Bourdain’s] appeal among the food die-hards has only grown stronger and more pungent over time, and this book will only solidify that adoration.” (Austin American-Statesman)

“This is Bourdain at his best. His food-porn vignettes are guaranteed to make your mouth water.” (Miami Herald)

“Compulsively readable.” (New York Magazine's Grub Street)

“The food orbit is [Bourdain’s] element, and chapters on today’s leading figures―from chef David Chang to critic Alan Richman―display his access, outspokenness and comedic gifts.” (Wall Street Journal)

“The KITCHEN CONFIDENTIAL author is a father now, but he hasn’t cleaned up his language, lost his zesty appetite or his critical zing.” (Time Magazine)

“Bourdain is back with more intriguing food fights, moving further from the kitchen into the eating industry. [Bourdain’s] dissections...are still as hilarious, as scatological and as spot-on as ever....his fare―and his prose―is still quite spicy.” (BookPage)

“Full of things everybody in the food world thinks but nobody will say...If [Bourdain’s] sharp eye and his wicked tongue have brought him acclaim, what’s kept him in the spotlight is his heart. Like Oscar Wilde, he’s a moralist in the guise of a libertine. Long may he prosper.” (Denver Post)

“Mr. Bourdain is a vivid, bawdy and often foul-mouthed writer. He thrills in the attack, but he is also an enthusiast who writes well about things he holds dear.” (Wall Street Journal)