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.
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.
“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