My Last Supper (Hardcover)

About this book

Some of the chefs contained in this book are the ones insisting their diet aesthetics till the death, such as adding ice blocks of river water to whiskt, choosing the truffle with dark marble grain, adding truffle oil when boiling eggs, using spoon made of oyster shell to scoop caviar, etc; some are chefs choosing to return to the originality and simplicity, such as the lasagna made by mother, American southern fried chicken, traditional baguette with cream or sausage, etc. The cooiking essence and the whole life of all these chefs, no matter where their restaurants are, no matter how many Michelin stars they have, or no matter European, American, Chinese, Japanese or African they are, are all reflected in this book.