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My Last Supper: The World's Greatest Chefs and Their Final Feasts Hardcover – 5 Nov 2007
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'Chefs have been playing the "Last Meal Game" amongst themselves for decades - if not centuries. Like "The Aristocrats" joke, it's - until now - been largely kept within the profession. Melanie Dunea has come up with a damn good idea. And she has the reach, the means, and the talent to execute it' Anthoy Bourdain
About the Author
Melanie Dunea is an experienced photographer whose work regularly appears in Vanity Fair, Newsweek, Entertainment Weekly, People and Time, among others. She has won the American Photography Award and the Society of Publication Design Annual Award. She lives in New York.
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Oddly enough I'd just read a kindle book on death row inmates last meal requests obviously not as sumptuous and grandiose as some of these here.
Quite a hefty coffee table book here that asks 50 of the world's top chefs...
-What would be your last meal on earth?
-What would be the setting for the meal?
-What would you drink?
-What music if any?
-Who would be your dining companions?
-Who would prepare the meal?
Accompanied with each chef's choices is a portrait photograph taken by top photographer Melanie Dunea whom also interviewed the chefs.
If you've ever discussed this over a few drinks and eats with friends and family you may find this fascinating. What I found odd is some of the very simple meal choices by a lot of the chefs. Of course there's some complicated and extravagant dishes to be feasted upon too! A lot of people will also always love their mothers cooking. Do you relate good food to happy memories?
This is a large glossy book and at the back is a recipie submitted from each of the chefs. Some difficult and some simple. Being a home made burger lover my fave here is Wylie Dufresne's The Burger recipie, dead easy yet mouth watering in a man v food way!
For me right now my last meal would be a blow out affair and why not? In my kitchen/dining room with family and friends. Mowtown and beer would be the order of the day. Healthy eating would go out the window!
To start I would have a selection of Nachos covered in a tangy cheese sauce with spicy salsa and plenty of jalapenos, chunky chips with loads of salt and apple cider vinegar, buffalo style hot chicken wings, pork ribs cooked in a sticky BBQ/Jack Daniels sauce, deep fried mozzarella sticks, salt+pepper siu mai and a selection of sushi.
Main meal would have to be my mums Christmas roast dinner. If I'm going down I'm going full and happy! Roast potatoes, succulent turkey with sage+onion stuffing, juicy piece of beef with English mustard and lamb with apricot stuffing, sprouts, carrot+turnip mash, mushy peas, yourkshire pud and topped off with her thick, made from the meat juices gravy.
Next a bowl of scouse (its gotta be done!) with pickled beetroot and buttered crusty bread.
And now the end is near its time to face the final deee-ssert! For me there can be only one. . .
Deep, very deep lemon cheesecake with a ginger biscuit base. Drizzled with fresh cream.
I'd cook it for everybody too.
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And then, we see the answer to that existential question by 50 chefs.
Anthony Bourdain says that his final dish would be: "Roast bone marrow with parsley and caper salad, with a few toasted slices of baguette and some good sea salt." So far, so good. We see his recipe for the marrow at the end of the book, and it's a bit different!
What about Mario Batali? He'd like his last meal on the Amalfi Coast, with his family and friends such as Emeril Lagasse. The meal itself? Eight to ten courses! Beginning with marinated anchovies, to a Neapolitan version of a grilled cheese sandwich, to . . . And on it goes. He gives us a recipe for one item, Shrimp in Crazy Water--but not the rest. Would have been fun to get the whole picture.
Then, Alain Ducasse. He would begin with a coponata (a Sicilian specialty), then roasted quail in Madiran wine sauce, then smooth celeriac puree with nutmeg, and a finish with apple slices. Again, boy, I'd like to see all of the recipes, although his Melt-in-Your-Mouth Apple Slices, which is included in the volume, looks pretty good.
And on it goes. It's kind of fun to see what these fine chefs would have as their last meal, whom they would like to done with, whom they would like to cook the meal, where they would like the meal to take place. I find this work enchanting. But, again, I'd sure like to see all of the recipes for those final meals, rather than the small selection. Without that, this seems just a bit incomplete. Still and all, this is a neat volume.
And the recipes...oh yeah...I don't cook very well, but the recipes made me want to learn a little.