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.

The Last Schmaltz: A Very Serious Cookbook

Rose, Anthony

Johns, Chris

Reference

Appetite by Random House

Hong Yi is a teenager in China who believes she is destined for greatness, but her Asian culture frowns upon females doing anything other than being seen and not heard. When an odd birthmark below Hong's rib cage begins to agitate her, her father reveals a secret that will give her the opportunity to test her greatness: Hong is a guardian of a legend so frightening that if the world ever found out, a terrible panic would spread like a tidal wave around the globe. Almost thirteen years old, Douglas McClowski III lives in North Carolina and is a normal kid with some fairly normal friends. But when Nian's Chinese Buffet opens in town, things begin to change. There's something curious lurking inside the restaurant besides the aroma of chop suey. Oddly, everyone's luck starts to change. Doug soon realizes that something is evil about the Chinese buffet, and he and his new friend Hong unite forces to meet a foe much greater and more sinister than anything they could ever have imagined. But will they defeat it before it unleashes its evil on the world?

The Chinese Buffet: Book One of the Year of the Dragon Trilogy

Children's Books

Action & Adventure

iUniverse

Hong Yi is a teenager in China who believes she is destined for greatness, but her Asian culture frowns upon females doing anything other than being seen and not heard. When an odd birthmark below Hong’s rib cage begins to agitate her, her father reveals a secret that will give her the opportunity to test her greatness: Hong is a guardian of a legend so frightening that if the world ever found out, a terrible panic would spread like a tidal wave around the globe.  Almost thirteen years old, Douglas McClowski III lives in North Carolina and is a normal kid with some fairly normal friends. But when Nian’s Chinese Buffet opens in town, things begin to change. There’s something curious lurking inside the restaurant besides the aroma of chop suey.  Oddly, everyone’s luck starts to change. Doug soon realizes that something is evil about the Chinese buffet, and he and his new friend Hong unite forces to meet a foe much greater and more sinister than anything they could ever have imagined. But will they defeat it before it unleashes its evil on the world?

Once brewed throughout Asia, sake has come to be inextricably linked with Japanese culture, tradition and society. In Sake and the wines of Japan, Anthony Rose argues that, after decades in the doldrums, sake is well on its way to becoming the next big thing. Neither a wine nor a spirit, sake's purity, centuries-old brewing methods and umami taste have gained it fans among the sort of younger drinkers who sparked the revolution in craft beers and artisan spirits. Along with huge strides in quality and stylistic diversity, the modern outlook of today's generation of sake makers is opening up sake, particularly premium sake, to the world. Exports have increased and sake breweries, some artisan, some offshoots of big Japanese names, have sprung up in destinations as far flung as Oregon and Australia, not forgetting England. To demonstrate how deeply woven into Japanese society this drink is, Rose first takes us through the history of sake production, from offerings to the gods made from rice chewed by priestesses, to the heyday of sake, when master craftsmen -tōjis - were instrumental in a brewery's success or failure, to sake's new wave, epitomized by Berlin techno DJ Richie Hawtin, founder of ENTER.Sake. Rose then details sake types, demystifies polishing ratios, explores the issues around ageing sake and discusses how best to enjoy sake. The four basic ingredients - rice, kōji (rice mould), yeast and water - are introduced ahead of a thorough explanation of the brewing process. Rose profiles a personal selection of sake producers and ends the sake section with a chapter on sake producers outside Japan. Japan's wine industry is small and young but improving rapidly; here some of the best exponents are profiled alongside a history of wine production in Japan, details of grape varieties used and a tour d'horizon of Japan's wine regions. Sake and the wines of Japan ends with a guide to Japan, including a host of recommended Tokyo restaurants, bars and hotels, making it an essential tool for all those seeking a way into this enigmatic and enticing culture.

Sake and the wines of Japan

Business & Money

Industries

Infinite Ideas Ltd.

Tapas have become the most important phenomenon in Spanish culinary history and this movement is unstoppable due to the high quality Spanish cuisine promoted by the most important Spanish chefs, and this has resulted in a dramatic increase in the number of Spanish restaurants in the five continents. In London there is an expanding array of tapas bars and restaurants such as Brindisa, Barrafina, Pizarro and Fino, sitting cheek-by-jowl with an equally growing number of informal, fun wine bars and brasseries. This book is an exclusive selection of the 25 best tapas bars/restaurants in London. It will feature a review of each bar and a selection of tapas recipes they serve, the history of tapas, an introduction to Spanish wines, a glossary of tapas terms. The objective is to contribute to the spread of tapas culture worldwide, in promoting both the consumption of Spanish products (i.e. ham, cheese, olives, wines, olive oil, preserves, etc.) and Spanish cookery itself. The audience for this guide will be any person whether living in London or just visiting from other parts of the UK or overseas, including the Spanish community and the Spanish tourists. Anyone interested in the fashionable tapas phenomenon and wishing to experience it in one of the most fashionable cities in the world: London.

The Tapas Bar Guide

Cuevas, Isabel

Grub Street Cookery

Fizz!: Champagne and Sparkling Wines of the World

Academie Du Vin Library Ltd

Sake and the Wines of Japan

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