Lidia Bastianich, the 69-year-old chef and cookbook author turned culinary celebrity, has played an inimitable role in introducing to the North American palate regional, northern Italian, and Istrian fare.
Thirty-four-year-old Victor Barry is widely regarded as one of the finest chefs in the country, and at his new Toronto restaurant Piano Piano, he serves “just the kind of food I would cook at home, the kind of food that people want to eat regularly.”
François Nadon is identified on the Montreal cooking scene as a chef who produces some of its most exquisite food.
“In my heart of hearts, I feel most comfortable when I am swimming upstream, against the current and looking for my own interpretation of history, culinary traditions, and my identity.”
Leboe explains his menu philosophy: “In an era of chef-driven restaurants, the food doesn’t have to be regionally focused. It’s just about good, clean food.”
Michel Roux is a legendary French chef, but in his new cookbook, The Essence of French Cooking, he shifts the spotlight to his ingredients.
In the hands of this chef, a humble chicken is given star treatment worthy of a grande table in Europe.
More interested in authenticity than hipness, Nigella Lawson’s new book approaches food trends scrupulously, avoiding those that clash with her brusque, taste-first ethos.
At first glance, the crowd at Park restaurant would seem the envy of any restaurateur.