Bourdain

[lsanderson]

Cook’s Tour
By CHRISTINE MUHLKE

Anthony Bourdain was exceptionally well positioned to bang out “Kitchen Confidential” in 2000: he’d spent 28 years behind restaurant stoves and had a couple of noirish novels to his name. The memoir exposed the darkest corners of New York’s kitchens and dining rooms. Now, after 10 years as a food-world celebrity and BFF of top chefs, he’s even better positioned to dish it out to the industry and its four-star hype machine. Unfortunately, as the title of his new essay collection, “Medium Raw,” warns, he gives it to us half-cooked. More