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Anthony Bourdain on "Medium Raw"

A decade after “Kitchen Confidential” lifted the lid on the drug-fuelled kitchens of NYC, Anthony Bourdain is dishing again.

Anthony Bourdain in his show "No Reservations" cutting steak. (Credit: TravelChannel.com)

Ten years ago, professional chef and sharp-edged raconteur Anthony Bourdain took out his literary boning knife and went to work on the hidden world of the professional kitchen.

His bestselling “Kitchen Confidential” told wild stories – way out of school – of sex, drugs and scary hygiene in the realm of the tony restaurant and haute cuisine.

Then Bourdain went big. Book after book, and a big TV show – “Anthony Bourdain: No Reservations” — that took his wicked wit and eye all over the world.

Now he’s looking back. Still tough.

This Hour, On Point: Anthony Bourdain.

Guest:

Anthony Bourdain, chef, television host and best-selling author. He’s author of the megaseller “Kitchen Confidential” and host of the Travel Channel show Anthony Bourdain: No Reservations. His new book is “Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook.” You can read an excerpt.

More:

Here’s Bourdain in a New York restaurant (Credit: AP):

Here he is in Provence, France, trying the local cuisine (Credit: TravelChannel.com):

And here’s some video from Bourdain’s Travel Channel show “No Reservations”:

**Check out more of On Point’s food coverage:

Mark Bittman on Intelligent Eating; Michael Pollan’s ‘Food Rules’; Gourmet’s Ruth Reichl: “Not Becoming My Mother”; Food Critic Frank Bruni Talks “Born Round”; Sweet Lightning: Extreme Chocolate.

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ONPOINT
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Robot love, robot work, “killer robots” – we get the latest on robots moving deeper into life.

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