Dani de la Orden recommends a book with "a lot of irony and rawness"

BarcelonaTo experience what it's like inside a professional kitchen, chef Anthony Bourdain (1956-2018) wrote in 2000 Confessions of a Chef, about the obscure world behind the profession and the myths of haute cuisine. The book became a bestseller and was translated into more than thirty languages. For its 25th anniversary, Salamandra publishing house released a new version with a prologue by the Scottish writer Irvine Welsh, the author of Trainspotting. Director Dani de la Orden recently read it and recommends it. “Until now, I hadn't been interested in the world of cooking, but I don't know if it was through series likeThe bear, or even Joc de cartes, this universe began to fascinate me,” explains De la Orden.

In the book, Bourdain portrays the hidden side of New York and describes his experience from when he started washing dishes in a small-town fish restaurant to working behind the stoves at the highest part of Rockefeller Center. “I really liked it because it's told with a lot of irony and a lot of rawness, and that adds an important element,” says De la Orden, who will premiere the series this November El director,, based on the novel of the same name by journalist David Jiménez.

Following the success of Confessions of a Chef, Bourdain left cooking and created the television program Anthony Bourdain: No Reservations, in which the chef traveled the world discovering different cuisines. Bourdain's life will come to the cinema with the biopicTony, by Matt Johnson, which will also feature Antonio Banderas. The chef dedicated a report to El Bulli titled Decoding Ferran Adrià, which was screened at Berlinale in 2008. Adrià himself described Bourdain's memoirs, which De la Orden recommends, in this way: “No one has ever explained the inside of restaurant kitchens with such freshness and truthfulness.”