Melanie Dunea’s new book – My Last Supper: 50 Great Chefs and Their Final Meals- combines Americans’ ever-growing obsession with food and celebrity chefs, with our voyeuristic desire to glimpse into the lives of famous people.

The book features goregous, coffee table-quality portraits of renowned chefs, along with interviews and – of course – their own description of their ideal “last meal.” It is truly remarkable to notice the number of chefs who chose shellfish and pork products (particularly suckling pig) as their deathbed delicacy.

New York-based chef and organic foods enthusiast, Jonathan Waxman’s final meal comes slightly closer to The Jew & The Carrot’s style:

“a bountiful and varied selection: handmade tortilla chips with guacamole made from organic tree-ripened avocados, spit-roasted lamb from the Sonoma Valley, served with potatoes cooked in ashes, followed by ice cream sandwiches made from shortbread, served with wild strawberries.”

So nu, what would your (God, forbid!)  last meal include?

Purchase My Last Supper: 50 Great Chefs and Their Final Meals here