Annie Leibovitz meets Heat in this award-winning photographer's stunning celebration of world-famous chefs and their final meals.
Chefs have been playing the "My Last Supper" game among themselves for decades, if not centuries, but it had always been kept within the profession until now. Melanie Dunea came up with the ingenious idea to ask fifty of the world's famous chefs to let her in on this insider's game and tell her what their final meals would be. Their responses are surprising, refreshing, and as distinct from each other as the chefs themselves. The portraits--gorgeous, intimate, and playful--are informed by their answers and reveal the passions and personalities of the most respected names in the business. Lastly, one recipe from each landmark meal is included.
With My Last Supper, Dunea found a way into the typically harried, hidden minds of the people who have turned preparing food into an art. Who wouldn't want to know where Alain Ducasse would like his supper to be? And who would prepare Daniel Boulud's final meal? What would Anthony Bourdain's guest list look like? As the clock ticked, what album would Gordon Ramsay be listening to? And just what would Mario Batali eat for the last time?
Featuring: Ferrn Adri, Jos Andrs, Dan Barber, Lidia Bastianich, Mario Batali, Rick Bayless, Michelle Bernstein, Daniel Boulud, Anthony Bourdain, Scott Conant, Gary Danko, Hlne Darroze, Alain Ducasse, Wylie Dufresne, Suzanne Goin, Gabrielle Hamilton, Fergus Henderson, Thomas Keller, Giorgio Locatelli, Masa Kobayashi, Nobu, Jamie Oliver, Jacques Pepin, Gordon Ramsay, Michel Richard, Eric Ripert, Marcus Samuelsson, Charlie Trotter, Jean-Georges Vongerichten and more…
©2011 Melanie Dunea (P)2013 Audible, Inc.
This book describes the input from a variety of chefs on what would be their last meal. However, it doesn't include any information about who the chefs are. There are a few that I'm familiar with, and a few others whose names I know (but not anything else about them.) So, without any context, this was extremely boring. At first it was interesting to hear about the foods, but soon it just became repetitive. How hard would it have been to include one sentence about who the chef is, what they're famous for, where they came from, ANYTHING? Also, the list of recipes at the end was boring. Since the recipes have no connection with the part of the book where the chefs discussed them, it becomes just a list of ingredients. I put the book on double time and sped through it, in case anything interesting would come up, but no. It was really a waste of a credit. On a somewhat positive note, the narrator wasn't terrible, but she did mispronounce some foods/ingredients.
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