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Toronto Eats: 100 Signature Recipes from the City’s Best Restaurants
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.
- GenresCookbooksNonfiction
240 pages, Hardcover
Published October 15, 2017
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Displaying 1 - 2 of 2 reviews
March 13, 2018
Toronto Cooks left me wanting seconds, so thankfully Amy Rosen listened! This follow-up is an ambitious cookbook for ambitious cooks who want to bring the Toronto dining scene home. Some recipes I can't wait to try (ROSELLE'S EARL GREY SHORTIES!!! I LOVE THESE!!!) but I wish there were pictures of everything (especially the more complicated "cheffy" ones that I'd never attempt to recreate, with ingredients I've never heard of) - plus the food styling and photography is a feast for the eyes so more is always a good thing. Also, some restaurants don't include variations on what I'd consider their signature dishes (come on, Baker & Scone - not ONE scone recipe?) - but I guess chefs need to keep SOME of their secrets! Here's hoping Rosen makes this a three-course meal - could "Toronto Feasts" (or "Toronto Food Coma") be next? Wouldn't mind a recipe for Rosen's Cinnamon Buns...
September 17, 2017
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.
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.
Displaying 1 - 2 of 2 reviews