Anthony Bourdain is such a star, he isn’t relegated to some basement bookstore for a reading. He recently got the main stage at Moore Theatre in Seattle.

The former New York City chef who made it big 10 years ago with his Hunter S. Thompson-esque prose in Kitchen Confidential returns with Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook. It debuted Sunday at No. 2 on The New York Times best-seller list .

Much has happened since his cult classic, which dished on the underbelly of the restaurant world. Bourdain, 53, now hosts the food-travel show No Reservations and has remarried.

Gone is the earring. He’s a dad now, after all, a calmer, more content Bourdain.

Still snarky, though. In his latest book, he dissed the slow-food icon Alice Waters and has some scores to settle with his nemeses in the food world.

We caught up with Bourdain by phone interview from West Hollywood.

Question: You’re not going to sing, dance or cook. What are you gonna do on stage?

Answer: I will be reading from the book and having a conversation with the audience. I love when people ask me questions I am not expecting. It keeps me awake and alive.

Q. Craziest thing that has happened?

A. It was a speaking gig, one-hour talk, with Q and A. A guy was shouting and begging to come up on stage to show me his tattoo. He gets up and drops his pants. He has (a tattoo of chef Eric) Ripert and (Iron Chef Masaharu) Morimoto and me. It was like Mount Rushmore on his hairy upper thigh. And he wanted me to sign it

A year later, he was in the Midwest, he jumped on stage. This time he was not wearing any underwear. Oh, and someone delivered a baby in one of my gigs. She started laughing and spit the baby out.

Q. You were a judge on Top Chef five times. You love that show. Why?

A. The level of competition. There is real suspense after they weed out the deadwood any of these guys could win the grand prize.

Q. You say Thomas Keller is the best American chef. Who’s No. 2?

A. Oh, wow, there’s a lot of great American chefs out there. I couldn’t say. Possibly Grant Achatz (in Chicago) as far as sheer talent, he has to be in the running.

Q. Why the sequel now, 10 years later?

A. Kitchen Confidential was written by a guy standing in a kitchen. I’ve lived a privileged life (since). It (the book) talks about how my life has changed in 10 years.

Q. The next big thing? The next pork belly?

A. As much as I like it to be pig’s tail, it’s the lamb neck.

Q. Other trends?

A. The trend toward more casual dining continues. (And) what’s happening in Paris is the prix-fixe menu four-course menu with the following dishes. No choice at a reasonable price. That is happening now in Paris and it is very exciting.