Chef Bourdain lifts lid on gastronomical revolution
NEW YORK, June 15 (Reuters Life!) - Author, chef and traveler Anthony Bourdain may no longer work in the kitchen but in his latest book he lifts the lid on the modern gastronomical revolution.
In his first book "Kitchen Confidential," which was released 10 years ago, he gave readers a back door into the culinary world. In "Medium Raw: A Bloody Valentine to the World of Food" Bourdain explores the changes in the industry and his own life in the past decade.
"I'm the worst person to look to for a message. I'm a bad role model, a bad advocate. if anything the book is about mixed emotions," he said in an interview.
"(It is) a continuing argument with myself on a lot of issues ... coming to terms with how I've changed and how the restaurant industry that I wrote about in "Kitchen Confidential."
Since his first book became a hit, Bourdain quit the restaurant business, got divorced and remarried, worked on several TV shows and became a father.
But through it all, the now famous TV host of "No Reservations," a travel show that explores global culinary traditions, hasn't lost his edge.
In "Medium Raw," Bourdain's signature style and no-holds-barred attitude are as present as ever. He writes with frankness about some of the culinary world's top personalities, including Michelin star chef Alain Ducasse, Chez Panisse owner Alice Waters and critics Gayle Greene and Alan Richman.
He also has high praise for Jamie Oliver for convincing overweight people to eat better and chef David Chang, the owner of New York's Momofuku, who might be the most influential name in cooking today.
During a recent trip to Paris, he said Chang was a name that came up often. Continued...