Toronto Cooks: 100 Signature Recipes from the City's Best Restaurants by Amy RosenToronto Cooks: 100 Signature Recipes from the City's Best Restaurants by Amy Rosen

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

EditorAmy Rosen

Hardcover | September 30, 2014

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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
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 writi...
Title:Toronto Cooks: 100 Signature Recipes from the City's Best RestaurantsFormat:HardcoverProduct dimensions:240 pages, 10.22 × 8.32 × 1.21 inShipping dimensions:10.22 × 8.32 × 1.21 inPublished:September 30, 2014Publisher:Figure 1 PublishingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1927958164

ISBN - 13:9781927958162


Rated 4 out of 5 by from Come for the food, stay for the photos Toronto Cooks features 103 recipes from “the city’s best restaurants”, of which there are 48 in the book. The recipes run the usual gamut of appetizers, sides, entrees, and desserts, but the book isn’t divided that way. Rather, the book dedicates a few pages to each restaurant beginning with a blurb about the restaurant and some of the dishes it is known for. I’ll start with a few quibbles. “Best” is a subjective term, but I noticed that some restaurants that routinely make “best of” lists and garner critical acclaim weren’t included. There’s also some overlap in the recipes. Out of the 103 recipes, four are for doughnuts. There are two burger recipes and two pasta recipes that are, essentially, pasta with tomato sauce. Surely, if Toronto is “known for its vibrant and varied food scene”, we can fill a cookbook with distinct recipes? I cooked my way through ten recipes to get a feel for the book. The majority of them are highly approachable for the home cook. You will not find many recipes for which you will have too much difficulty acquiring the ingredients, though there are a couple that are, for those who want more of a challenge. You won’t require much in the way special equipment, though a deep fryer could be useful for several. The directions work for the most part, though I think in some cases, some knowledge may have been assumed. The pork belly recipe doesn’t ask you to skim all the melted pork fat out of the sauce, but it seems like a necessary step. A couple of recipes were merely okay, but most of the recipes I tried were delicious! All in all, I did enjoy the book. The photography is terrific, and there is a nice cross section of restaurants to read about and explore. The recipes are approachable and yield good results. One thing I agree with wholeheartedly from the back cover: "There has never been a more exciting time to eat in Toronto." So let's dig in together and enjoy!
Date published: 2017-01-15
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