Not all fans may know that Anthony Bourdain was a chef/moonlighting novelist before he hit bestsellerdom with his nonfiction restaurant exposé, Kitchen Confidential, in 2000.
Bourdain published his first crime novel, Bone in the Throat, in 1995, followed in 1997 by another one, Gone Bamboo.
Over the past few years, Bourdain’s career hit critical mass and now he’s on a roll, with one success after another. I knew he’d arrived when his birthday appeared last year in the “Born This Day” list of the Richmond Times-Dispatch.
Anyway, actor Ed Westwick plays Will Reeves (called Tommy Pagana in the book), an aspiring chef who works under this guy, whom I don’t believe ever gets named…
The chef, the tallest one, was pale and thin, with long brown hair that curled out from under his chef’s hat. He held a copy of Larousse Gastronomique and was turning the pages furiously. He wore the hat high on his forehead and pulled straight back like a skullcap. A cigarette dangled from his mouth.
In chapter 18, we get more description of this chef…
His face in the bathroom mirror was pale and bloodless. Tiny pupils floated around in watery, bloodshot eyes. His thick brown hair was too long, sticking up at odd angles, and his sideburns were uneven…. One tooth was missing on the right side, but you couldn’t see it; there was one crumbling molar on the left, also invisible to the casual observer, and a chipped eyetooth.
The chef moved his eyes down over his naked, bony chest: protruding ribs, the stomach that was showing the beginnings of a paunch. He examined his arms. There were no tracks to speak of, only a small, yellowish bruise in the crook of his left arm.
Remind you of anyone we know?
Well, I’m sure the paunch must be gone since he took up MMA and lost 30 lbs., and his arms are now covered with tattoos.
The story for the movie was transported from Manhattan to London’s East End for some reason, and premiered March 14 at a film festival at the Alamo Ritz in Austin, Texas. Here’s the trailer…
The Austin Chronicle gave it a positive review.
Variety, not so glowing.
The movie’s official website includes some recipes, although food isn’t a central character.
I doubt this flick will ever make it to a Richmond screen, but that gives me time to reread the book before I get my hands on it.
Having read both novels years ago, I remember little about the plots. But I do recall laughing out loud at Bourdain’s sharp dialogue and vivid, witty descriptions of the seedy gangster underworld his imagination dwelled in.
Diving back into his fiction is one task on my To-Do list that I eagerly look forward to doing.