Ein bisschen blutig: Neue Geständnisse eines Küchenchefs pdf download
Ein bisschen blutig: Neue Geständnisse eines Küchenchefs
|Pages:|| I like Anthony Bourdain in part because he admits the mini-empire he’s created is a good paying gig and he feels fortunate to have landed it. Bourdain’s a paradox in that his street-level authenticity is one of his strengths but, at the same time, he admits he’s loaded and gets all the privileges associated with his celebrity. While he self-depreciates with the best of them he’s also not nearly off the cuff, I think, as he’d like his fans to believe. He’s like a less-frantic Klosterman except with more talent and knowledge of his field. And he recognizes authenticity, however staged, makes good writing and television. If you were to put him, say, on Rachel Ray’s show, even after he’s slammed her in print, he could both talk with her courteously and impart the idea that he’s not buying into the Food Network entertainer concept while he’s on her very show on that very network. That’s a rare skill.
Now that Bourdain’s done the food memoir (Kitchen Confidential), the travel book (A Cook’s Tour), and the articles/outtakes collection (The Nasty Bits), I was skeptical of Medium Raw because I’m not sure about what else he could write without re-treading easy literary marks. Medium Raw, however, is successful for fans (I think I’ve seen every No Reservation episode and have admitted to a Bourdain man-crush) but probably less effective as an introduction to Bourdain’s work unless you’re a food culture person, in which case you’ve already heard of Bourdain.
The book reads as a collection of nineteen essays mostly about cooking, restaurants, the media, etc. The only essays that don’t work at all are the obligatory “I have a daughter and I have to be a grown up now” essay and an unnecessary “where are they now?” summary of Kitchen Confidential characters. Bourdain’s background knowledge is his secret weapon. He’ll toss around culinary terms I’ve never heard and name-check chefs, restaurant critics, etc. like a fantasy football junkie trading wide receiver stats. He’ll remind you he’s done his time in the kitchen trenches. He rips Alice Waters (some famous hippy chef from California, I guess) a new asshole for offensive comments about people who say they can’t afford organic food but also admit he’s glad she exists. He’ll eviscerate another food critic for taking shots at his friends instead of aiming the crosshairs directly at him then follow with a mash-note describing a guy especially talented at cutting fish. And he’ll admit that bad cooking and lame food shows make him unreasonably angry. Some of the targets (e.g. vegetarians) are old Bourdain news, and he writes more for people who follow restaurant culture than ever before but I, who doubt I’ve ever been to a fine dining restaurant in my life, could follow along pretty well. Fans will recognize names and places (Ruhlman, Les Halles) from the Bourdain factsheet. Medium Raw may be a “fans only” book, really, but the essays embody enough of the Bourdain spirit to make reading fun and worthwhile, like a strong album from a band you really like, rather than an easy-money revisiting of slam-dunk themes. I think Bourdain has finally figured out he’s not going to crash and burn anytime soon. He’s here to stay and with that knowledge can write from an “I’m here and there’s nothing my detractors can do about it so I’m going to write about what I want” rather than a “I’m probably going to fail so fuck it, I’m writing about what I want” perspective. That subtle difference is important to Medium Raw. Anthony Bourdain is dead. Long live Anthony Bourdain.
|ISBN:|| A lot has changed since Kitchen Confidential. For the subculture of chefs and cooks, for the restaurant business as a whole—and for Anthony Bourdain. Medium Raw explores those changes, taking the reader 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 travelling professional eater and drinker, Bourdain compares and contrasts what he’s seen and what he’s seeing, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the more controversial figures in food. Always returning to the question: “Why cook? “ Or the harder to answer: “Why cook well?”
Beginning with a secret and highly illegal after-hours gathering of powerful chefs he compares to a Mafia summit, the story follows the twists and eddies through subjects ranging from:
• “The Friends of David Chang” an incredibly undiplomatic discussion with (and peek into the mind of) the hottest, most influential chef in America.
• “Don’t Ask Alice”: Alice Waters. Good . . . or Evil?
• The Big Shake Out: The restaurant business in post economic meltdown America. How it’s changing. How it might change even more.
• And, Heroes and Villains. (With a few returning favorites.)
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I love this man. Saw him in May in Baltimore with Eric Ripert. Funny, sexy, well-traveled, of course, and a food authority, as well as immensely entertaining, I think I'd read anything he produces.