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- 256 Seiten
- 9 Lesestunden
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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.)
Buchkauf
Al sangue, Anthony Bourdain
- Sprache
- Erscheinungsdatum
- 2013
- product-detail.submit-box.info.binding
- (Paperback)
Keiner hat bisher bewertet.
- Titel
- Al sangue
- Sprache
- Italienisch
- Autor*innen
- Anthony Bourdain
- Verlag
- Feltrinelli
- Erscheinungsdatum
- 2013
- Einband
- Paperback
- Seitenzahl
- 256
- ISBN10
- 8807880148
- ISBN13
- 9788807880148
- Reihe
- Schlagwörter
- Sachbücher, Biografien, Kochbücher, Humor, Gegenwartsliteratur, Autobiografien & Memoiren, Biographien, Essen, Meinungsjournalismus, Reisen, Fernsehen
- Beschreibung
- 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.)