SCHMALTZ (Yiddish): 1) melted chicken fat. 2) Excessive
sentimentality; overly emotional behavior. From one of Toronto's most
magnetic chefs and restaurateurs comes a long-awaited cookbook that has
just the right amount of schmaltz.
Whether you know him as Toronto's King of Comfort Food, the Don of
Dupont, or the Sultan of Smoked Meat, a conversation about the food and
restaurant scene in Toronto isn't complete without mention of Anthony
Rose. From his famous Fat Pasha Cauliflower (which may or may not have
caused the Great Cauliflower Shortage of 2016) and Rose and Sons Patty
Melt to his Pork Belly Fried Rice and Nutella Babka Bread Pudding,
Anthony's dishes have consistently made waves in the culinary community.
Now, in his first cookbook, Anthony has teamed up with
internationally-renowned food and travel writer Chris Johns to share his
most famous recipes and stories.
Be amazed by the reactions Anthony received when he ingeniously invented
a dish called the All-Day Breakfast. Thrill at the wonder Anthony felt
when, as a young Jewish kid, he tasted the illicit lusciousness of bacon
for the first time. Or discover the secret ingredient to the perfect
shore lunch on a camping trip (hint: it's foie gras).
Often funny, sometimes ridiculous, but always delicious, The Last
Schmaltz is a peek into the mind of a much-loved chef at the top of his
culinary game.
