Truffles are a frequently requested palliative: thirteen respondents wouldn’t go without a fix, whether white, black, shaved, coarsely grated, wrapped in thin slices of salt pork, served with grilled-shirako risotto, or minced on toast. Caviar (ten mentions) and foie gras (seven) are also popular, as are the humbler condiments cracked pepper (three) and sea salt (six), often accompanying bread, which, in its various forms―baguette, rye, Pullman loaf―seems to be the most beloved foodstuff of all. Duck fat is big. So is sea urchin, an aphrodisiac. Whiskey comes up a few times. Blowfish is mentioned just once, by Masa Takayama. He craves clear blowfish soup with temomi-somen noodles, wild-blowfish sashimi with liver, fried blowfish cheeks, and a pudding made with blowfish testicles. Oh, and it would be great if Mozart could perform live.
Times has a photo gallery about this book
Gary Danko's final feast, to be eaten by hand like at a Roman or Greek banquet, would comprise the finest foods from around the world, including caviar, spit-roasted suckling pigs, black truffles wrapped in salt pork and a roasted Bleu Bresse chicken.
My lastest crush Marcus Samuelsson (on the right) would opt for a simple meal of gravlax (salt-cured salmon) with crisp bread and dill mustard sauce, and nigiri-style sushi.
Mario Batali would prepare a meal of eight to 10 courses which would include marinated anchovies served with a little bruschetta; mozzarella en carozza (a Neapolitan-style grilled cheese sandwich); and fresh Amalfitana pasta with shrimp and zucchini.