The Last Schmaltz
A Very Serious Cookbook
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,…
CHRIS JOHNS is one of Canada's most respected food critics and food writers. His writing has appeared in en Route, 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 Anthony Rose, of The Last Schmaltz and co-author, with Derek Dammann, of True North. He lives in Toronto, Ontario.
Dad in the Kitchen
Cory Vitiello and Chris Johns
Langdon Hall
Jason Bangerter and Chris Johns
The Last Schmaltz
Anthony Rose and Chris Johns; Photography by Kayla Rocca
A Taste of Prince Edward County
Chris JohnsANTHONY 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.