Medium raw: a bloody valentine to the world of food and the people who cook
(Book)
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Status:
Cary Regional - Adult Non-Fiction
641.5 BOURD
Eva H. Perry Regional - Adult Non-Fiction
641.5 BOURD
Green Road Community - Adult Non-Fiction
641.5 BOURD
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Cary Regional - Adult Non-Fiction
641.5 BOURD
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Cary Regional - Adult Non-Fiction
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Eva H. Perry Regional - Adult Non-Fiction
641.5 BOURD
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Eva H. Perry Regional - Adult Non-Fiction
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Green Road Community - Adult Non-Fiction
641.5 BOURD
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Leesville Community - Adult Non-Fiction
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Morrisville Community - Adult Non-Fiction
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North Regional - Adult Non-Fiction
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North Regional - Adult Non-Fiction
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North Regional - Adult Non-Fiction
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Northeast Regional - Adult Non-Fiction
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Oberlin Regional - Adult Non-Fiction
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Oberlin Regional - Adult Non-Fiction
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Richard B Harrison - Adult Non-Fiction
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Southeast Regional - Adult Non-Fiction
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Wendell Community - Adult Non-Fiction
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More Details
Published:
New York : Ecco Press, [2010].
Format:
Book
Edition:
First edition.
Physical Desc:
xviii, 281 pages ; 24 cm
Language:
English
ISBN:
9780061718953, 0061718947, 9780061718946
Notes
Description
Tracking his own strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood, Bourdain takes no prisoners as he dissects what he's seen, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food.
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Citations
APA Citation (style guide)
Bourdain, A. (2010). Medium raw: a bloody valentine to the world of food and the people who cook. First edition. New York, Ecco Press.
Chicago / Turabian - Author Date Citation (style guide)Bourdain, Anthony. 2010. Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook. New York, Ecco Press.
Chicago / Turabian - Humanities Citation (style guide)Bourdain, Anthony, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook. New York, Ecco Press, 2010.
MLA Citation (style guide)Bourdain, Anthony. Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook. First edition. New York, Ecco Press, 2010.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
31ae95eb-527c-cd2a-b17c-e48e074908fb
Record Information
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| Last File Modification Time | Apr 15, 2024 03:10:48 AM |
| Last Grouped Work Modification Time | Apr 18, 2024 09:35:30 AM |
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