3 Chefs: The Kitchen Men Bonacini, Michael; Capra, Massimo; Parsons, Jason and Waverman, Lucy

Product Description The unique flair of its authors, and their varied background and influences, combine to make 3 Chefs truly special. No other cookbook serves up Thai noodles Italian style, with the freshest ingredients Toronto has to offer. Nor should tradition keep one from putting oysters in bruschetta. And when Jason Parsons started working in a vineyard’s kitchen, naturally his first thought was to make marshmallows. Clear, step-by-step instructions from professional chefs take even the most inexperienced cook through every course of the meal, from appetizers to desserts. Although the recipes are of the highest quality, the book doesn’t take itself too seriously, buoyed by sweet illustrations of the chefs doing battle with pots and rolling pins, and photographic evidence of the light-hearted mischief the actual chefs got up to while testing the recipes. Review “Who could resist these three guys? You’re going to have a wonderful time cooking with the 3 Chefs: The Kitchen Men! The book shouts fun, and rest assured the food from these recipes is extraordinary. Set one foot in the book and you will join the party!” — Julee Rosso, co-author, Silver Palate Cookbook, The New Basics Cookbook, winner 2014 IACP Cookbook Classics Book Award, James Beard Hall of Fame Cookbook Award “In terms of value and versatility, this is one of the best cookbooks published in Canada … The recipes are all splendidly creative but not so esoteric as to alienate, showing how common ingredients can be inventively and tastefully combined. With enticing photography by Ian Garlick, 3 Chefs is the sort of book a home cook will happily return to again and again.” — Shaun Smith, Quill & Quire About the Author Michael Bonacini is a partner in Oliver & Bonacini Restaurants, which operates a portfolio of stylish, upscale eateries, including Canoe, Auberge du Pommier, Biff’s Bistro, and Jump, each of them starred and acclaimed. Born and raised in Wales, Michael apprenticed under renowned chef Anton Mosimann at the Dorchester Hotel in London, England, before coming to Canada to work as executive chef at the Windsor Arms Hotel and then Centro. Massimo Capra is one of Canada’s most beloved chefs. Born in Cremona, Italy, Massimo came to Canada in the 1980s, and he was for many years the culinary heart and soul of the renowned Prego della Piazza. He is now the chef and co-owner of Mistura, one of Toronto’s hottest Italian restaurants, a favourite of Hollywood stars and local food lovers alike. Whether appearing on Restaurant Makeover or CityLine, or writing his food columns for The Globe and Mail, he’s known for his sense of mischief and fun as much as for his courtly hospitality. Jason Parsons heads up Peller Estates Winery Restaurant, offering delicious locavore cuisine and selections from one of North America’s top vineyards. He has racked up some impressive culinary miles in the United States, England, and Canada. From Langdon Hall in Canada to Chewton Glen in England, and Grand Amsterdam in Holland to Charlie Trotter’s in Chicago, he’s worked with some of the best. He blogs at www.chefjasonparsons.com.