(Anthony Bourdain photographed by Melanie Dunea for My Last Supper)
What would your final meal be? What, where, with whom and how?
The book asks 100 world renound chef’s this simple yet complex question, from Gordon Ramsay to Wylie Dufresne to Ferrán Adrià. Each photographed in Vanity Fair style portraits to accompany their answers, as does a recipe each one of their answers by the Chef’s themselves. A fascinating and often surprising read for any food (or philosophy) fan.
While one might assume these famous chefs would opt for pure decadence (and with many, there sure is), you’ll find many answers humbling, often tied to nostalgia.
Me? My gut answer would like to be something my mother makes. But in all honesty, if I had to really choose a last meal I don’t think there is a more perfect food than the burger.
My last supper would be in a diner like setting. My brothers, my childhood friend Troy and his wife, and my girlfriend.
(Photo via starnews)
The burger has to be a classic. The fanciest ingredient would probably be bacon.
Proper side? What else, french fries.
Preferably my famous duck fat french fries (recipe follows). Heinz Ketchup and mayo for dipping, because mayo and fries are an underrated combination in the States and more people need to eat this.
And of course Ice cold Dr. Peppers.
I would die happy.
What would your last meal be?
My Duck Fat French Fries
The two biggest mistakes of home french fry is temperature monitoring and single frying. Fried foods only get oily because the temperature is too low allowing the food to absorb oil before it is done cooking, too high of a temperature will burn the foods before it cooks. Double frying helps cook the inside on the first pass, and crisp up the outside to a nice golden brown on the second.
Here’s how to make the perfect batch of fries. (serves 2)