Schmaltz (Yid­dish): 1. Melted chicken fat 2. Ex­ces­sive sen­ti­men­tal­ity; overly emo­tional and sen­ti­men­tal be­hav­iour

When chef An­thony Rose part­nered with food writer Chris Johns to cre­ate The Last Schmaltz: A Very Se­ri­ous Cook­book, we just couldn’t re­sist dis­play­ing our own bit of sen­ti­men­tal be­hav­iour. Rose is the much­lauded “king of com­fort food,” the Toronto-based chef be­hind such lo­cal favourites as Fat Pasha and Rose and Sons. He has taken his love of fam­ily and food and shared his stor- ies and recipes from his restau­rants, his trav­els and his fam­ily fetes with the award-win­ning Johns, and the re­sult is de­li­cious, hu­mor­ous and, yes, true to def­i­ni­tion, some­times ex­ces­sively sen­ti­men­tal but al­ways ac­ces­si­ble recipes for cel­e­bra­tion.

And why not? Here, just in time for the hol­i­days – whether you’re cel­e­brat­ing Hanukkah, Christ­mas, Kwan­zaa or just getting the gang to­gether – we asked Johns to give us his favourites as well as a few be­hindthe-scenes sch­maltzy back­sto­ries to whet your ap­petite. The book, too, would make a per­fect host­ess gift. You’re wel­come. —Vi­vian Vas­sos

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