Synopsis
Feel the heat in the kitchen with the 3 Chefs: The Kitchen Men!
Get elbow to elbow with three of Canada’s top chefs as they sauté, braise and flambé their way from soup to nuts. As featured on CityLine, Canada’s longest-running lifestyle show, Michael Bonacini, Massimo Capra and Jason Parsons meet up in this beautifully illustrated cookbook to swap recipes, pair wines and have fun in the kitchen.
Readers will love the recipes, ranging from oyster bruschetta to chocolate pistachio pâté, and the camaraderie chronicled by a collection of candid photos and commentaries. 3 CHEFS is for anyone who wants both a comprehensive cookbook of haute cuisine and an entertaining introduction to these three top chefs. This is an essential book for modern, Canadian chefs seeking to impress their guests.
With clear instruction and tempting illustrations, any chef will value this cornucopia of quality recipes. Casual gourmets will rejoice at this collection that spans from Jason Parson’s ultimate burger to classic French-Canadian tourtière. Fans of these celebrity chefs, familiar with them as television personalities, will enjoy reading about Massimo’s family farm in Cremona, Italy as they ponder making his Lamb Chop Milanese for Sunday dinner. On another level, all professional chefs and home cooks will read with both about what’s on the chalkboard at Jump! Mistura, and the 3 Chefs’ other top Canadian restaurants. In 3 CHEFS the stories behind how those dishes got there are just as delicious as the recipes themselves. Culinary aficionados will also appreciate the new takes on old classics. Jason Parson’s innovative Eggs Benedict will spark the imagination as will his decadent original recipe for ice wine marshmallows.
Get elbow to elbow with three of Canada’s top chefs as they sauté, braise and flambé their way from soup to nuts. As featured on CityLine, Canada’s longest-running lifestyle show, Michael Bonacini, Massimo Capra and Jason Parsons meet up in this beautifully illustrated cookbook to swap recipes, pair wines and have fun in the kitchen.
Readers will love the recipes, ranging from oyster bruschetta to chocolate pistachio pâté, and the camaraderie chronicled by a collection of candid photos and commentaries. 3 CHEFS is for anyone who wants both a comprehensive cookbook of haute cuisine and an entertaining introduction to these three top chefs. This is an essential book for modern, Canadian chefs seeking to impress their guests.
With clear instruction and tempting illustrations, any chef will value this cornucopia of quality recipes. Casual gourmets will rejoice at this collection that spans from Jason Parson’s ultimate burger to classic French-Canadian tourtière. Fans of these celebrity chefs, familiar with them as television personalities, will enjoy reading about Massimo’s family farm in Cremona, Italy as they ponder making his Lamb Chop Milanese for Sunday dinner. On another level, all professional chefs and home cooks will read with both about what’s on the chalkboard at Jump! Mistura, and the 3 Chefs’ other top Canadian restaurants. In 3 CHEFS the stories behind how those dishes got there are just as delicious as the recipes themselves. Culinary aficionados will also appreciate the new takes on old classics. Jason Parson’s innovative Eggs Benedict will spark the imagination as will his decadent original recipe for ice wine marshmallows.
"synopsis" may belong to another edition of this title.
About the Author
Chef Michael Bonacini hails from South Wales where his family owned and operated several small hotels. Oliver & Bonacini Restaurants, founded in 1993, is recognized as one of Canada’s leading fine dining restaurant companies, operating 11 unique and innovative restaurants in Ontario including Bay Street’s now legendary Jump!. Michael is also a judge on the popular new television reality show MasterChef Canada, which premiered in January 2014.
Chef Massimo Capra was born in Cremona, Italy and began his culinary career in his family’s farmhouse kitchen, with his mother and father. He immigrated to Canada as a young man and is now co-owner of Mistura restaurant in Toronto where he is famous for his risottos and braised lamb ribs. He is also the author of One Pot Italian, makes regular appearances on the popular lifestyles show CityLine, and has his own television showGourmet Escapes.
Chef Jason Parsons is originally from England, but got his start in a Southwestern Ontario roadhouse before going on to some of the best establishments in Canada and Europe. Currently head chef at Peller Estates Winery Restaurant, he has earned the Golden Plate Award from Le Clef d’Or. His restaurant is also recognized with Zagat’s highest rating for food: "Extraordinary!"
Lucy Waverman is an author, editor, columnist, and teacher who has appeared regularly on television and radio shows in Canada. She writes weekly food columns for theGlobe and Mail and is the food editor of Food & Drink magazine. She lives in Toronto.
"About this title" may belong to another edition of this title.
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