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 enlarge | Author: Melanie Dunea
Publisher: Bloomsbury USA
Category: Book
List Price: $39.95
Buy New: $22.38
You Save: $17.57 (44%)
New (31) Used (14) Collectible (1) from $20.50
Avg. Customer Rating:  20 reviews
Sales Rank: 13976
Media: Hardcover
Edition: 1st
Number Of Items: 1
Pages: 224
Shipping Weight (lbs): 3.3
Dimensions (in): 12.4 x 9.4 x 0.9
ISBN: 1596912871
Dewey Decimal Number: 641.50922
EAN: 9781596912878
ASIN: 1596912871
Publication Date: October 16, 2007
Availability: Usually ships in 1-2 business days
Condition: Absolutely Brand New & In Stock. 100% 30-Day Money Back. Direct from our warehouse. Ships by USPS. 1+ million customers served-In business since 1986. Happy Customers is Our #1 Goal. Toll Free Support
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| Customer Reviews:
 A Perfect Gift for a Foodie January 2, 2008
I gave this book to my mother, who is a complete "foodie," for Christmas. She loved it. The photos are as entertaining as the descriptions of each last supper. It's a great book for anyone who loves to eat, entertain, or cook. The photo of Anthony Bourdain is worth the cover price alone...
cookbook December 25, 2007
Our chef friend loved this cookbook for Christmas. He was facing a tread mill test for his heart...and it was sort of funny to give that to him at that particular time...fortunately he got a great laugh out of it all!!
Super size it! December 19, 2007
My last meal would be the Happy one at McDonalds. Reason enough to be enthralled by this book. Those of us who are not accomplished cooks tend to think the best food is complicated or impossible to pronounce. These chefs prove otherwise. A great big book that is an ideal gift for anyone with a mouth and saliva glands.
Inside the chef's head December 18, 2007
0 out of 1 found this review helpful
This book has great pictures of the chefs that capture their personalities. The stories of their chioce for their "last supper" makes one hungry. A fun read.
 Interesting work, but I'd like to see all the goods December 17, 2007
8 out of 8 found this review helpful
What an interesting thesis! What would be the last supper of a series of fine chefs! Melanie Dunea, the author, notes (page 7): "Chefs have been playing the 'My Last Supper' game, in one version or another, since humans first gathered round the flames to cook. . . . "If you were to die tomorrow, what single dish, what one mouthful of food, would you choose as your last?"
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.
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