A sequel to Kitchen Confidential? First it was the underbelly of the cooking world and now a bloody valentine to the world of food and people who cook it. Last time you were in a book , your goods were being censored by a cow's femur talking about your last supper on earth. Well thank the heavens that meal hasn't come yet, and you're still writing witty clever bullshit about food. Medium raw sounds gory, cold, and as delicious as a well cooked poterhouse steak. Maybe I should write a book about how much my feet and lower back aches after a 16-hour shift or about my unpassionate managers. But wait I don't have a hit television show and food network isn't knocking on my door to do cooking demos at their food festivals. That's why I will be attending Anthony Bourdain's book signing next week Tuesday, June 8, 2010 at 7:00 p.m at B&N Union Square, 33 E 17th St. Reserve your copy now.
