No more readable for being an artsier affair is chef Gabrielle Hamilton’s memoir, Blood, Bones and Butter.
Then there’s Kim Severson’s Spoon Fed: How Eight Cooks Saved My Life, which is the kind of thing that passes for spiritual uplift in this set.
dined with him in restaurants: the host who insists on calling his special friend out of the kitchen for some awkward small talk.
The publishing industry also wants us to meet a few chefs, only these are in no hurry to get back to work.
And when foodies talk of flying to Paris to buy cheese, to Vietnam to sample pho? Needless to say, no one shows much interest in literature or the arts—the real arts.
“What blessed entity invented sugar and cacao pods and vanilla beans or figured out that salt can preserve and brighten anything?
” And I thought I knew where that sentence was going.
Anthony Bourdain’s new book, his 10th, is Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook.In it he announces, in his trademark thuggish style, that “it is now time to make the idea of not cooking ‘un-cool’—and, in the harshest possible way short of physical brutality, drive that message home.” Having finished the book, I think I’d rather have absorbed a few punches and had the rest of the evening to myself.But only when writing such things for their own kind do so-called foodies truly let down their guard, which makes for some engrossing passages here and there. The deeper an outsider ventures into this stuff, the clearer a unique community comes into view.In values, sense of humor, even childhood experience, its members are as similar to each other as they are different from everyone else. Vogue’s restaurant critic, Jeffrey Steingarten, says he “spends the afternoon—or a week of afternoons—planning the perfect dinner of barbecued ribs or braised foie gras.” Michael Pollan boasts in The New York Times of his latest “36-Hour Dinner Party.” Similar schedules and priorities can be inferred from the work of other writers.The flyleaf calls Spoon Fed “a testament to the wisdom that can be found in the kitchen.” Agreed.To put aside these books after a few chapters is to feel a sense of liberation; it’s like stepping from a crowded, fetid restaurant into silence and fresh air.