Anthony Bourdain's first book, Kitchen Confidential, was a surprise when it hit national best seller lists; even the author was taken aback. He thought it would appeal to food-service workers in the New York city area, as it was a "look behind the curtain" of local restaurants. The secret to Bourdain's success in this and later books is his passion for food and his ability to write well why he finds food exciting. We get two Tonys in his books: bad Tony and good Tony. Good Tony is articulate and writes well about food or preparation of food. Bad Tony is foul-mouthed and angry. We get both Tonys in Medium Raw.