Many of you will know Anthony Bourdain as the host of the Travel Channel’s Emmy-winning show No Reservations, but before he became a TV star Bourdain was a critically-acclaimed writer first. Next Tuesday, June 22, he will be reading and discussing his latest book, Medium Raw, at Seattle’s Moore Theatre. If his TV shows are anything to go by this will be an event to set your taste buds tingling.
Anthony Bourdain first shot to public attention with his 2000 memoir Kitchen Confidential: Adventures in the Culinary Underbelly, which blew the closed world of New York’s finest restaurants wide open with its frank, and often disgusting, revelations of what goes on behind closed kitchen doors. Medium Raw (subtitled A Bloody Valentine to the World of Food and the People Who Cook) aims to pick up where Kitchen Confidential left off, exploring the changes that have taken place over the last ten years, both in the culinary industry and in Bourdain’s own life.
Those of you who want to delve deeper into the bloody – and bloody tasty – world of Anthony Bourdain may also want to check out his early novels, Bone In The Throat and Gone Bamboo. They’re written in Bourdain’s unmistakable acerbic voice, but they come at the restaurant trade from a different angle – that of the crime writer. Like a cross between The Sopranos and Cake Boss, they deserve recognition for their quirky, Elmore Leonard-influenced take on the classic New York crime novel.
His collection of newspaper articles, The Nasty Bits, is notable too, if only for its insight into the life of a traveling food writer. With all the time he spends in hotels and airports it’s remarkable that Bourdain finds the time to eat anything more than a packet of cookies.
Tickets for the Moore Theatre event are still available from the STG website, priced $35 plus fees. All tickets include a presigned copy of Anthony Bourdain’s new book, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook – as well as an evening of entertainment with the cursing, chain-smoking enemy of culinary mediocrity himself.