Toronto Cooks: 100 Signature Recipes from the City's Best Restaurants

Editor Amy Rosen

Figure 1 Publishing | September 30, 2014 | Hardcover

Toronto Cooks: 100 Signature Recipes from the City's Best Restaurants is rated 5 out of 5 by 2.
There has never been a more exciting time to eat in Toronto. While always known for its vibrant and varied food scene, over the past few years the city has been experiencing a culinary explosion. Innovative, globally minded, locally focused restaurants have been cropping up all over town as Toronto evolves into one of the world's greatest places to eat. Toronto Cooks: 100 Signature Recipes from the City's Best Restaurants captures this evolution specifically with the home cook in mind. Dozens of our greatest chefs, from veteran to rising star, have generously shared their fan-favourite, personally tested recipes, ranging from the decadent (The Grove's foie gras, hibiscus, beet and lingonberry) to the sublime (Momofuku Milk Bar's Crack Pie®). This collection covers the entire menu, with starters (prawns from Amaya, Richmond Station's country terrine), soups (Tabule's lemony lentil), salads (roasted mushroom from Splendido), entrées (Bymark's fennel-crusted black cod), desserts (Edulis's baba au rhum), and even a cocktail or two (Geraldine's Charlemagne). An amazing compilation that is as diverse as the city itself. Some creations are elevated comfort food (Ruby Watchco?s braised short ribs or Pizza Libretto's spicy meatballs), while others are definitely designed to impress (Café Boulud's crispy duck egg à la bourguignonne and Bosk's potato gnocchi with forest mushroom and tomato emulsion). But all are spectacular, and ultimately doable for the home chef. Beautifully illustrated throughout by acclaimed photographer Ryan Szulc, Toronto Cooks is the perfect book for those who want to recreate their favourite dining experiences in their very

Format: Hardcover

Dimensions: 240 pages, 10.22 × 8.32 × 1.21 in

Published: September 30, 2014

Publisher: Figure 1 Publishing

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1927958164

ISBN - 13: 9781927958162

Found in: Food and Drink

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Reviews

Rated 5 out of 5 by from Perfect For My Fancy Mother-In-Law Bought this online as a gift for my very cool mother-in-law who cooks and entertains way more than I do. She seems to genuinely like it.
Date published: 2015-01-03
Rated 5 out of 5 by from Must Have for Food Lovers This book is gorgeous. Beautifully produced and thoughtfully organized. Can't wait to get in the kitchen and try some restaurant-worthy recipes.
Date published: 2014-11-10

– More About This Product –

Toronto Cooks: 100 Signature Recipes from the City's Best Restaurants

Toronto Cooks: 100 Signature Recipes from the City's Best Restaurants

Editor Amy Rosen

Format: Hardcover

Dimensions: 240 pages, 10.22 × 8.32 × 1.21 in

Published: September 30, 2014

Publisher: Figure 1 Publishing

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1927958164

ISBN - 13: 9781927958162

From the Publisher

There has never been a more exciting time to eat in Toronto. While always known for its vibrant and varied food scene, over the past few years the city has been experiencing a culinary explosion. Innovative, globally minded, locally focused restaurants have been cropping up all over town as Toronto evolves into one of the world's greatest places to eat. Toronto Cooks: 100 Signature Recipes from the City's Best Restaurants captures this evolution specifically with the home cook in mind. Dozens of our greatest chefs, from veteran to rising star, have generously shared their fan-favourite, personally tested recipes, ranging from the decadent (The Grove's foie gras, hibiscus, beet and lingonberry) to the sublime (Momofuku Milk Bar's Crack Pie®). This collection covers the entire menu, with starters (prawns from Amaya, Richmond Station's country terrine), soups (Tabule's lemony lentil), salads (roasted mushroom from Splendido), entrées (Bymark's fennel-crusted black cod), desserts (Edulis's baba au rhum), and even a cocktail or two (Geraldine's Charlemagne). An amazing compilation that is as diverse as the city itself. Some creations are elevated comfort food (Ruby Watchco?s braised short ribs or Pizza Libretto's spicy meatballs), while others are definitely designed to impress (Café Boulud's crispy duck egg à la bourguignonne and Bosk's potato gnocchi with forest mushroom and tomato emulsion). But all are spectacular, and ultimately doable for the home chef. Beautifully illustrated throughout by acclaimed photographer Ryan Szulc, Toronto Cooks is the perfect book for those who want to recreate their favourite dining experiences in their very

About the Author

Amy Rosen is an award-winning journalist and cookbook author who writes regularly for publications including Food & Wine, Food Arts, Cooking Light and enRoute. She is the former food editor at Chatelaine and House & Home magazines, and has been a columnist for The Globe and Mail and National Post newspapers. Amy has won dozens of writing awards and has been nominated for a James Beard. When not off exploring the world or judging culinary competitions, she enjoys eating chocolate with her family and friends. www.amyrosen.com