Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

by Anthony Bourdain

driving license. How to recognize a fish that’s fresh and how to clean and filet it would seem a no-brainer as a basic survival skill in an ever more uncertain world. Steaming a lobster or a crab—or a pot of mussels or clams—is something a fairly bright chimp could do without difficulty, so there’s no reason we all can’t. Every citizen should know how to throw a piece of meat in the oven with the expectation that they might roast it to somewhere in the neighborhood of desired doneness—and without a thermometer. One should be able to roast and mash potatoes. And make rice—both steamed and the only slightly more difficult pilaf method. The fundamentals of braising would serve all who learn them well—as simply learning how to make a beef bourguignon opens the door to countless other preparations. What to do with bones (namely, make stock) and how to make a few soups—as a means of making efficient use of leftovers—is a lesson in frugality many will very possibly have to learn at some point in their lives. It would seem wise to learn earlier rather than later. Everyone should be encouraged at every turn to develop their own modest yet unique repertoire—to find a few dishes they love and practice at preparing them until they are proud of the result. To either respect in this way their own past—or express through cooking their dreams for the future. Every citizen would thus have their own specialty. Why can we not do this? There is no reason in the world. Let us then go forward. ...