Toronto Eats: 100 Signature Recipes From The City's Best Restaurants by Amy RosenToronto Eats: 100 Signature Recipes From The City's Best Restaurants by Amy Rosen

Toronto Eats: 100 Signature Recipes From The City's Best Restaurants

byAmy Rosen

Hardcover | August 8, 2017

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The farms, forests, and lakes that surround Toronto are invaluable resources for local and sustainable ingredients (and a good bit of foraging, too). Following on the heels of the bestselling cookbook, Toronto Cooks, the highly anticipated Toronto Eats is a multicultural spectrum of the city?s countless cultures from Mumbai chili crab to okonomiyaki. Boasting over 100 signature recipes from 50 amazing chefs, it is a gorgeous illustration of this city?s food scene, featuring chef-tested recipes from the most talented toques, as well as their stories. Best of all, the recipes are designed with the home cook in mind and can be re-created at home with ease. The world really can appear on a dinner plate.
Amy Rosen is an award-winning journalist and cookbook author who writes regularly for publications such as enRoute, Food & Wine, and Food & Drink magazines. She is the former food editor at Chatelaine and House & Home magazines, has been a columnist for The Globe & Mail and National Post newspapers, and has been nominated for a James B...
Title:Toronto Eats: 100 Signature Recipes From The City's Best RestaurantsFormat:HardcoverDimensions:248 pages, 10.26 × 8.26 × 1.16 inPublished:August 8, 2017Publisher:Figure 1 PublishingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1773270036

ISBN - 13:9781773270036

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Rated 4 out of 5 by from Perfect This book is helpful and great especially since I am from Toronto! #plumreviews
Date published: 2017-11-13
Rated 3 out of 5 by from Love the tidbits about the chefs A nice mix of recipes from Toronto chefs.
Date published: 2017-09-29
Rated 5 out of 5 by from A Little Intimidating But Not Too Hard Following the tremendous success of the first book, “Toronto Cooks“, editor Amy Rosen has assembled a new collection of more than 100 recipes from 50 amazing chefs in “Toronto Eats“. Several chefs have returned to contribute to the second book, and there are a lot of new chefs as well. The main contents index provides you with a list of each contributing restaurant and chef in alphabetical order. It would be impossible to divide this type of book into categories by food type. There is, however, an index which does it for you. You can use it if you are looking for a specific type of recipe to find it quickly and easily. The recipes were designed for the “eager home cook”. I agree that most home cooks could create all of these recipes. There are a number of specialty ingredients and/or special kitchen accessories you might need, however. Centrally located, Toronto has a lot of fresh, local, sustainable ingredients close by. It is not surprising that most of these recipes take full advantage of that. Most of the recipes focus on fresh ingredients although some do include store-bought dough etc. Many recommend organic or other ingredients not found in the average pantry. A Little Intimidating But Not Too Hard Several of the offerings have recipes within recipes. That is a little intimidating but the level of detail here is sufficient that most cooks would be happy to create them. While none of the recipes would truly fall into the category of easy, with time and attention none of these recipes should be difficult. There was generally only one food picture per restaurant so for those submissions where the recipes weren’t made to be plated together you don’t get to see the second recipe. I always find it disappointing when I can’t see what I am hoping to make but there are more than enough photos to make up. In all this is an excellent resource. Toronto Eats is wonderful for those looking to make some restaurant quality foods at home. And, if you are looking to find a new eatery in TO, start here. See the full review with the recipe for Pusateri's Chocolate Chip Banana Bread at RecipesNow! The Reviews And Recipes Magazine. This review is in response to a hardcopy of the book sent to me by the publishers in hopes of an honest review.
Date published: 2017-09-17