Sump­tu­ous stock­ing stuffers

Four Cana­dian cook­books sure to please all the food­ies in your life this sea­son by Karen Stevens

Bayview Post - - Food -

The Last Schmaltz: A Very Se­ri­ous Cook­book by An­thony Rose and Chris Johns

The king of com­fort food him­self teams up with writer Chris Johns to share his recipes and dish out sto­ries of his ca­reer in the Toronto restau­rant biz. The scrap­book-style lay­out adds to the con­ver­sa­tional, play­ful tone of this nos­tal­gia-filled love let­ter to Rose’s restau­rants and some of T.O.’s beloved faves.

Toronto Eats: 100 Sig­na­ture Recipes from the City’s Best Restau­rants by Amy Rosen

An es­sen­tial for Toronto’s food­ies, this clas­sic from award-win­ning jour­nal­ist and cook­book au­thor Amy Rosen show­cases 100 recipes from 50 of your favourite chefs in the 6ix.

Matty Mathe­son: A Cook­book by Matty Mathe­son

Matty Mathe­son’s big per­son­al­ity shines through ev­ery­thing he touches, from restau­rants to TV shows: there’s no deny­ing that this guy loves food. In his new cook­book, the Vice­land star shares me­mories and recipes from his ca­reer. With new takes on clas­sics like seafood chow­der and restau­rant dishes like Mathe­son’s fa­mous P&L burger, both fans and staunch food­ies will find dishes to love.

Joe Beef: Sur­viv­ing the Apoca­lypse by Fred­eric Morin, David McMil­lan and Mered­ith Erick­son

From the team be­hind Joe Beef in Mon­treal comes this com­pen­dium of 150 recipes to help read­ers eat deca­dently in end times (and even beyond). Catch the au­thors at a book sign­ing at Bar Raval on Dec. 4.

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