Video: No Reservations Tampa Bay?

No one quite sees the world of food like ANTHONY BOURDAIN.  The lauded bad boy of the culinary world, he is the anti-celebrity chef--crass, offensive, and doesn't wear starched, white jackets or fancy hats.

A decade ago, Anthony Bourdain laid bare the underbelly of the rarified culinary world in his wickedly candid memoir, Kitchen Confidential.  Now, one very publicized scuffle with Alice Waters and a veritable sampler of badinage hurled at the entire Food Network roster later, his follow-up to that Best-seller is out:  Medium Raw:  A Bloody Valentine to the World of Food and the People Who Cook.

With his singular status as both insider and outsider, Bourdain is far from circumspect when talking with or about some of today's culinary rock stars.  Always outspoken and unapologetic, he never shies away from an honest appraisal of his own career missteps or fails to give credit where it is due.  In MEDIUM RAW he lends his trademark skill for the sharply honed observation to a no-holds-barred look at the current state of the food world and the often eccentric personalities that inhabit it. In vintage Bourdain fashion he pulls back the curtain on all the big-time personalities of the modern gastronomical revolution.

An opinionated Food Hottie, ANTHONY BOURDAIN is the Chef-at-large at Brasserie Les Halles and the host of the Emmy Award-winning television show No Reservations.  The author of the novels "Bone in the Throat" and "Gone Bamboo," in addition to the mega-bestseller "Kitchen Confidential: Adventures in the Culinary Underbelly," "A Cook's Tour: Global Adventures in Extreme Cuisines," "Anthony Bourdain's Les Halles Cookbook," and "The Nasty Bits: Collected Varietal Cuts, Useable Trim, Scraps and Bones." His work has appeared in the New York Times and The New Yorker, and he is a contributing authority for Food Arts Magazine.