Mark Mcewan Rustic Italian

In Mark McEwan's Fabbrica, celebrity chef Mark McEwan turns his very able hand to Italian cooking-the world's most universally appealing cuisine. Many of the recipes included were developed at his newest hit restaurant, Fabbrica. Others have evolved from McEwan's Italian favourites from the past at his critically acclaimed restaurants North 44, Bymark and One. And some come direct from the McEwan family table. All of them have been written with the home cook in mind, which is to say with great flexibility-right down to including instructions for alternate ingredients. The range of dishes offers something for everyone, from simple panini, pizza and pasta to wonderful salads, risottos, and authentic Italian fish, meat and poultry dishes. Many recipes can be prepared in a flash; others take a bit more time and are ideal for the weekend with family and friends. What they all have in common is great flavour.

NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. In the “Classico” portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The “Moderno” chapters feature recipes that have put White’s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine–Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Praise for Michael White and Classico e Moderno “A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice—Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.”—Publishers Weekly (starred review) “Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.”—Vogue “Hugely ambitious . . . White is one of a number of rising chefs here who aren’t Italian but have felt the freedom to refresh the concept of Italian food.”—Associated Press “The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world’s most popular cuisine.”—Gotham “I’ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics—and are perhaps even destined to be deemed classics in their own right some day.”—Thomas Keller, from the Foreword “Michael White has, in very short order, grabbed the Italian food crown for New York City.”—Anthony Bourdain

“I've wanted to write a cookbook for many years ... chock full of great restaurant recipes, of course—but ones people can duplicate at home without taking the day off.”—Mark McEwan Celebrity chef Mark McEwan is widely recognized for his distinctive style of cooking that captures the essence of classical cuisine with nuances of contemporary flavours. Regardless of the lofty accolades—his restaurant North 44 has been named the best in Toronto by Gourmet magazine for three years running, and Bymark was anointed as enRoute magazine's New Restaurant of the Year—McEwan loves the simple pleasures of cooking good food at home. Great Food at Home is full of recipes that all home cooks can make with ease—a go-to cookbook that will be spotted in people's kitchens years from now, well thumbed and sauce-stained. Illustrated with full-colour photography, it includes McEwan's favourite recipes. Basics aside, a lot of the recipes reflect simple, rustic fare—from a summer's plate of seared perch fillets with charred tomato risotto to a wintertime venison stew with mashed potatoes. Great Food at Home is comfort food simply at its best.

*SHORTLISTED FOR THE 2023 TASTE CANADA AWARDS* NOMINATED FOR THE 2023 HERITAGE TORONTO AWARDS For fans of The Measure of My Powers and Notes from a Young Black Chef, a memoir about food, family, and the recipes that brought one woman home when she needed it the most. Suzanne Barr’s journey to become a chef started when she was 30. Her mother was diagnosed with cancer and she moved home to Florida to take care of her. Suzanne escorted her mother to doctor’s appointments, bathed her, and kept her company, but the hardest part of the experience was that she didn’t know how to cook for her. She didn’t even know where to begin. Fast-forward to the summer of 2017 when Suzanne became the inaugural Chef-in-Residence at the Gladstone Hotel in Toronto. She wanted to create a menu that represented who she was as a chef and it emerged as a love letter to her mother. Her Rite of Passage Menu, as she called it, changed her. It started her on a journey that has brought her closer to her mother, to her ancestors, and to her Jamaican heritage. But a lot has happened before and since. My Ackee Tree tells the story of a woman who is always on the move, always seeking; who battles the stereotypes of being a Black female cook to become a culinary star in an industry beset by dated practices and landlords with too much power. From the ackee tree in front of her childhood home, through New York City, Atlanta, Hawaii, the Hamptons, and France, Suzanne takes us on her unpredictable journey, and at every turn, she finds light and comfort in the kitchen. Told in a voice as fresh and honest as her cooking, My Ackee Tree is a celebration of creativity, soul searching, and motherhood that asks, “How can I keep the things I love?”

Drawing on the same standards of accuracy as the acclaimed DK Eyewitness Travel Guides, DK Top 10 Toronto uses exciting photography and excellent cartography to provide a reliable and useful travel companion. Dozens of Top 10 lists provide vital information on each destination, as well as insider tips, from avoiding the crowds to finding out the freebies, The DK Top 10 Guides take the work out of planning any trip.

From the Nobel Prize winner and the acclaimed author of My Name is Red comes a spellbinding story of a poet seeking his lost love in a remote Turkish town riven by religious conflict and cut off from the world by a blizzard. Returning to Turkey from exile in the West, Ka is driven by curiosity to investigate a surprising wave of suicides among religious girls forbidden to wear their head scarves in school. But the epicenter of the suicides, the eastern border city of Kars, is also home to the radiant and newly divorced Ýpek, a friend of Ka’s youth whom he has never forgotten and whose spirited younger sister is a leader of the rebellious schoolgirls. As a fierce snowstorm descends on Kars, violence between the military and local Islamic radicals begins to explode, and Ka finds his sympathies drawn in unexpected and dramatic directions.

A BEST BOOK OF THE YEAR: Washington Post • NPR • Entertainment Weekly • Real Simple • Marie Claire • New York Public Library • LibraryReads • The Skimm • Lit Hub • Lit Reactor AN INSTANT NEW YORK TIMES BESTSELLER “A captivating family saga.”—The New York Times Book Review “This literary family saga is perfect for fans of Celeste Ng and Donna Tartt.”—People Magazine (Book of the Week) If you knew the date of your death, how would you live your life? It's 1969 in New York City's Lower East Side, and word has spread of the arrival of a mystical woman, a traveling psychic who claims to be able to tell anyone the day they will die. The Gold children—four adolescents on the cusp of self-awareness—sneak out to hear their fortunes. The prophecies inform their next five decades. Golden-boy Simon escapes to the West Coast, searching for love in '80s San Francisco; dreamy Klara becomes a Las Vegas magician, obsessed with blurring reality and fantasy; eldest son Daniel seeks security as an army doctor post-9/11; and bookish Varya throws herself into longevity research, where she tests the boundary between science and immortality. A sweeping novel of remarkable ambition and depth, The Immortalists probes the line between destiny and choice, reality and illusion, this world and the next. It is a deeply moving testament to the power of story, the nature of belief, and the unrelenting pull of familial bonds.