3 Chefs

3 Chefs

Book - 2010
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They come from three distinct corners of the world. Michael Bonacini grew up as part of an Italian family in Wales, Massimo Capra first tied on an apron in his mother's kitchen in Cremona, and Jason Parsons got his first job in a roadhouse in Southwestern Ontario. All three have since established their reputations as imaginative and masterly cooks. And when they get together, whether in the kitchen, on TV, or at table, there is energy and excitement. Finally, these three top chefs have collaborated to produce a cookbook that accurately reflects the sense of fun and adventure that makes them such a great team.

In Three Chefs: The Kitchen Men, Michael, Massimo, and Jason combine their best recipes to create a cornucopia of tasty meals. Bursting with international inspiration, complemented with stories of growing up and learning to cook-- this personal collection of recipes will delight and entertain.

Cook five-star meals at home, such as--

Chardonnay-Poached Hen's Egg Salad

Wild Rice and Gruyère Risotto

Maple-Roasted Atlantic Salmon with Bacon

Corn and Blueberry Potato Cake

Cured Bacon and Chorizo Poutine

Pot Roast of Cornish Hen with Mushrooms,

Mustard, and Tarragon Cream

Publisher: North Vancouver, B.C. : Whitecap Books, 2010
ISBN: 9781770500341
1770500340
Branch Call Number: 641.5 Bon Bon
Characteristics: 287 p. :,ill. (chiefly col.)
Additional Contributors: Capra, Massimo
Parsons, Jason 1971-

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debwalker Apr 30, 2011

"The authors of 3 Chefs are all highly ­regarded toques. Michael Bonacini co-owns a slew of Toronto-area restaurants, including the top-rated Canoe and the family-friendly Oliver & Bonacini chain. Massimo Capra, owner of Mistura and Sopra, is one of Toronto's best Italian chefs. Jason Parsons is executive chef at the Peller Estates Winery in ­Niagara-on-the-Lake, Ontario. The three also appear regularly on the television series CityLine. This book collects dozens of their ­recipes, new and from the show.

In terms of value and versatility, this is one of the best cookbooks published in Canada this season. The three chefs work in different but complementary styles that are very accessible to the home cook. Bonacini brings a continental flare, with recipes grounded in hearty bistro-style cookery. Capra, not surprisingly, contributes mainly Italian or Mediterranean-influenced recipes. Parsons steers more toward a New World vineyard style of cooking that emphasizes Canadian ingredients."
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