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The Last Schmaltz by Anthony Rose and Chris Johns
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The Last Schmaltz

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The Last Schmaltz by Anthony Rose and Chris Johns
Hardcover $32.00
Oct 09, 2018 | ISBN 9780147530035

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  • Oct 09, 2018 | ISBN 9780147530035

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  • Oct 09, 2018 | ISBN 9780147530042

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Product Details

Praise

“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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