(Anthony Bourdain photographed by Melanie Dunea for My Last Supper)

Melanie Dunea’s “My Last Supper” (and her recently released follow up “My Last Supper: The Next Course) catalogs a popular chef’s game that I’m sure many non-chef’s have played too.

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.

• Sesame seed bun. Toasted on the bottom
• Single, medium thickness patty. You should be able to pick it up and not have to open your mouth like Pac Man
• 80/20 meat/fat ratio, ground combination of 50% sirloin, 25% chuck and 25% Brisket. This is Shake Shack’s supposed meat mix, and I think it’s the best. 
• Medium Rare, cooked Sous Vide and torched for a crust
• Bacon
• American Cheese
• Heinz Ketchup (Because hippies homemade ketchup still tastes like chunky spaghetti sauce)
• Mayo (Because fat is a flavor transporter, and it keeps your bun from getting soggy)
• Lettuce
• Tomatoes
• Raw White Onions
• Crinkle Cut Pickles

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?

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My Duck Fat French Fries

• 6 quart heavy bottom dutch oven
• Frying/Candy Thermometer
• Mandoline slicer
• Neutral frying oil such as peanut or canola (I prefer peanut)
• Animal fat (bacon, beef or duck) for added flavor (I prefer duck)
• Double Frying
• Kosher salt

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)

• Slice fries (2 large russet potatoes. skin on or off, I like on) into the desired thickness using a mandolin slicer to keep the pieces even, thus ensuring that all the pieces cook at the same time.
• Pour 2” of oil into the pot (with a few tablespoons of animal fat if desired, I like bacon or duck) and heat over medium-high heat until the thermometer registers 375 degrees.
• Add all the potatoes, turn occasionally and maintain an oil temperature of 325 degrees.
• Cook until pale and tender (about 7-9 minutes)
• Remove with a slotted spoon and transfer to a cooling rack over a baking sheet and chill for about 1 hour.
• Increase oil temperature to 385 degrees
• Add rested potatoes in small batches, cooking for about 2 minutes each until golden brown.
• Season with kosher salt.
• Drizzle with white truffle oil if desired.