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The Last Schmaltz: A Very Serious Cookbook, by Anthony Rose Chris Johns
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Review
“Funny, edgy, a bit hectic, and deeply personal . . . captures both the quirky kitsch and familial warmth exuded at Rose’s restaurants.” —Tablet magazine“We could praise Anthony endlessly; he’s a very sharp cook with quite an eye for design, a refreshing and humorous wit in this era of tasting menus and solemn plating, but in the end, he cooks food that’s really, really delicious and has never forgotten that a restaurant is first and foremost a place for eaters to enjoy eating! This book is a straight-up portrait of the food, the restaurants and the people that make this small empire of lox and schmaltz so special.” —Fred Morin and Dave McMillan, bestselling authors of The Art of Living According to Joe Beef“I often joke (but it’s actually true) that I have known Anthony since he was born and have always loved his food. He has a true gift for blending his love of family with his impeccable culinary training to create crazy delicious meals in fun, welcoming settings. Along the way he has changed the restaurant culture in this country. The Last Schmaltz is the perfect introduction to the mouth-watering world of Anthony Rose.” —Bonnie Stern, bestselling author of Friday Night Dinners “Beyond sharing his successful restaurant dishes and the occasional cocktail, Anthony Rose serves up instructions for party fare and for foods to take camping or to the cottage, and does an extended riff on ‘le hamburger.’ All this in a casual, bad-boy, joking style that tells us to let go and have fun, rather than worrying about the details.” —Naomi Duguid, award-winning author of Taste of Persia“The Last Schmaltz showcases Tony’s love for food, people, and life. The warm, casual style portrayed in all his restaurants creates the ultimate cross-cultural comfort food recipes with intense flavor. Whether you start with the slow roasted cauliflower with halloumi, tahini and pomegranate seeds; a cheesy patty melt; or Fat Pasha Hummus, you will soon have a dog-eared copy of this book as you can’t help but make every recipe. And if anyone can bring back herring, Tony will with his passion and pulpit for great food.” —Emily Luchetti, chief pastry officer and author of The Fearless Baker“[From] one of Toronto’s best-known chefs and restaurateurs . . . a cookbook that has just the right amount of [schmaltz].” —The Globe and Mail
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About the Author
ANTHONY ROSE is the chef and co-owner of the Wilder and Rose group of restaurants in Toronto: Rose and Sons, Big Crow, Fat Pasha, Schmaltz Appetizing, Bar Begonia and Madame Boeuf. He has worked with Michelin-starred chefs in San Francisco and New York, led the kitchen at Toronto's The Drake Hotel and garnered rave reviews for his own restaurants. This is his first book. CHRIS JOHNS is one of Canada's most respected food critics and food writers. His writing has appeared in enRoute, The Globe and Mail, Wallpaper, Toronto Life and many international publications. He is the author of A Taste of Prince Edward County and the co-author, with Derek Dammann, of True North.
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Product details
Hardcover: 280 pages
Publisher: Appetite by Random House (October 9, 2018)
Language: English
ISBN-10: 0147530032
ISBN-13: 978-0147530035
Product Dimensions:
7.5 x 1.2 x 10.9 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
3.0 out of 5 stars
2 customer reviews
Amazon Best Sellers Rank:
#162,446 in Books (See Top 100 in Books)
This is more of a notice than a full review. There are recipes for pork, lobster and shellfish in this book, so be aware if you think this is a kosher book. I didn't take off a star for that. I took off a star, because I found what appears to be at least one mistake during a cursory examination. The recipe for gefilte fish states in the introduction that the author adds smoked whitefish to add texture and taste; however, there is no mention of smoked whitefish in the ingredient list or the instructions. I was disappointed with that, because I was looking forward to something different. Otherwise, the pictures look nice, and I think I would try a couple of the recipes.
What a disappointment. Perhaps the restaurant these chefs own has fabulous food but this cookbook is a total waste. Many pages of less than stellar photography. I guess using typewriter print is supposed to be artsy but its unattractive and difficult to read. Seems like they were trying to fill lots of pages with not a wealth of original or interesting recipes. Layout is not useful. Obviously how the recipes would be used was not taken into consideration. The book looks like it was put together by grade school children.
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