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

By:

Bourdain, Anthony

Publication details: Bloomsbury Publishing PLC 2011 LondonDescription: 281pISBN:

9781408809747

Subject(s):

DDC classification:

641.5092 BOU

Summary: This book examines these alterations by bouncing back and forth between the author's awful old days and the present day. Bourdain compares and contrasts what he has seen and what he is seeing, halting along the way for confessions, rants, investigations, and interviews with some of the most contentious characters in gastronomy. And he continually returns to the question, "Why cook?" Or the more difficult question: "Why cook well?" Beginning with a secret and highly illegal after-hours gathering of powerful chefs that he compares to a Mafia summit, Bourdain, in his signature, no-holds-barred manner, gets to the marrow of every subject he addresses.

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode	Item holds
Book	Jammu General Stacks	Non-fiction	641.5092 BOU (Browse shelf(Opens below))	Available		IIMJ-6539

Total holds: 0

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Previous	641.3 MOV Moveable feast : life-changing food adventures around the world	641.3 PAR Food	641.31 UND How we eat : the brave new world of food and drink	641.5092 BOU Medium raw : a bloody valentine to the world of food and the people who cook	641.59 VED Whose samosa is it anyway?: the story of where 'Indian' food really came from	641.5954 ASH Masala lab : the science of Indian cooking	646.7 ALL Getting things done: the art of stress-free productivity	Next

Table of Contents: 1. Selling out 2. The Happy Ending 3. The Rich Eat Differently Than You and Me 4. I Drink Alone 5. So You Wanna Be a Chef 6. Virtue 7. The Fear 8. Lust 9. Meat 10. Lower Education 11. I'm Dancing 12. "Go Ask Alice" 13. Heroes and Villains 14. Alan Richman ls a Douchebag 15. "I Lost on Top Chef 16. It's Not You, It's Me" 17. The Fury 18. My Aim Is True 19.The Fish-on-Monday Thing

This book examines these alterations by bouncing back and forth between the author's awful old days and the present day. Bourdain compares and contrasts what he has seen and what he is seeing, halting along the way for confessions, rants, investigations, and interviews with some of the most contentious characters in gastronomy. And he continually returns to the question, "Why cook?" Or the more difficult question: "Why cook well?" Beginning with a secret and highly illegal after-hours gathering of powerful chefs that he compares to a Mafia summit, Bourdain, in his signature, no-holds-barred manner, gets to the marrow of every subject he addresses.

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