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3 Chefs: The Kitchen Men
Feel the heat in the kitchen with the 3 The Kitchen Men!
Get elbow to elbow with three of Canada’s top chefs as they sauté, braise and flambé their way from soup to nuts. As featured on CityLine, Canada’s longest-running lifestyle show, Michael Bonacini, Massimo Capra and Jason Parsons meet up in this beautifully illustrated cookbook to swap recipes, pair wines and have fun in the kitchen.
Readers will love the recipes, ranging from oyster bruschetta to chocolate pistachio pâté, and the camaraderie chronicled by a collection of candid photos and commentaries. 3 CHEFS is for anyone who wants both a comprehensive cookbook of haute cuisine and an entertaining introduction to these three top chefs. This is an essential book for modern, Canadian chefs seeking to impress their guests.
With clear instruction and tempting illustrations, any chef will value this cornucopia of quality recipes. Casual gourmets will rejoice at this collection that spans from Jason Parson’s ultimate burger to classic French-Canadian tourtière. Fans of these celebrity chefs, familiar with them as television personalities, will enjoy reading about Massimo’s family farm in Cremona, Italy as they ponder making his Lamb Chop Milanese for Sunday dinner. On another level, all professional chefs and home cooks will read with both about what’s on the chalkboard at Jump! Mistura, and the 3 Chefs’ other top Canadian restaurants. In 3 CHEFS the stories behind how those dishes got there are just as delicious as the recipes themselves. Culinary aficionados will also appreciate the new takes on old classics. Jason Parson’s innovative Eggs Benedict will spark the imagination as will his decadent original recipe for ice wine marshmallows.
Get elbow to elbow with three of Canada’s top chefs as they sauté, braise and flambé their way from soup to nuts. As featured on CityLine, Canada’s longest-running lifestyle show, Michael Bonacini, Massimo Capra and Jason Parsons meet up in this beautifully illustrated cookbook to swap recipes, pair wines and have fun in the kitchen.
Readers will love the recipes, ranging from oyster bruschetta to chocolate pistachio pâté, and the camaraderie chronicled by a collection of candid photos and commentaries. 3 CHEFS is for anyone who wants both a comprehensive cookbook of haute cuisine and an entertaining introduction to these three top chefs. This is an essential book for modern, Canadian chefs seeking to impress their guests.
With clear instruction and tempting illustrations, any chef will value this cornucopia of quality recipes. Casual gourmets will rejoice at this collection that spans from Jason Parson’s ultimate burger to classic French-Canadian tourtière. Fans of these celebrity chefs, familiar with them as television personalities, will enjoy reading about Massimo’s family farm in Cremona, Italy as they ponder making his Lamb Chop Milanese for Sunday dinner. On another level, all professional chefs and home cooks will read with both about what’s on the chalkboard at Jump! Mistura, and the 3 Chefs’ other top Canadian restaurants. In 3 CHEFS the stories behind how those dishes got there are just as delicious as the recipes themselves. Culinary aficionados will also appreciate the new takes on old classics. Jason Parson’s innovative Eggs Benedict will spark the imagination as will his decadent original recipe for ice wine marshmallows.
- GenresCookbooks
288 pages, Hardcover
First published December 14, 2010
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Displaying 1 - 4 of 4 reviews
August 29, 2019
Wow!
Recently had the good fortune to dine at one of Michael Bonacini's restaurant's in Toronto called JUMP, which was the original flagship restaurant to his continually expanding restaurant empire, and was so impressed. A fact that I had anticipated for months and shared with the manager, who then graciously presented me with one of Michael's cookbooks — this one, at the end of our meal. This is not just an incredible cookbook (especially the brunch recipes) but a look into the background of three of Canada's best and most successful chefs, Michael Bonacini, Massimo Capra and Jason Parsons. Three chefs with completely different backgrounds but all sharing a love of great food, prepared with little fuss. Even if perhaps the ingredients aren't readily available in your own pantry. Don't let that put you off. Plan a trip to your local market and make the effort to prepare something special. You won't be disappointed I'm sure.
Recently had the good fortune to dine at one of Michael Bonacini's restaurant's in Toronto called JUMP, which was the original flagship restaurant to his continually expanding restaurant empire, and was so impressed. A fact that I had anticipated for months and shared with the manager, who then graciously presented me with one of Michael's cookbooks — this one, at the end of our meal. This is not just an incredible cookbook (especially the brunch recipes) but a look into the background of three of Canada's best and most successful chefs, Michael Bonacini, Massimo Capra and Jason Parsons. Three chefs with completely different backgrounds but all sharing a love of great food, prepared with little fuss. Even if perhaps the ingredients aren't readily available in your own pantry. Don't let that put you off. Plan a trip to your local market and make the effort to prepare something special. You won't be disappointed I'm sure.
July 12, 2020
This is a traditional style cookbook, presented from the point of view of three chefs who work in a high-end restaurant milieu, the "expense-account" ones. It's got some interesting soups and starters. The main dishes are complex, needing plenty of ingredients, labour input and time. The finishers are imaginative, not as complex as the mains. I particularly liked a couple of the mains: chicken pot roast @ p.161 and pan-fried red snapper @ p.143. I think I can manage to make them.
Recommended for the recipes and the backstories of each of the three chefs.
Recommended for the recipes and the backstories of each of the three chefs.
May 7, 2011
The Good Stuff
* There is a wide variety of choices with three very different chefs
* Tracy Moore's forward makes you feel like you are in for a wild ride and you can tell she really does enjoy the boys and their food
* Enjoyed the little introduction into each recipe. It's a very nice added touch and makes it actually enjoyable to read each recipe. You even read the recipes that you probably won't make
* I personally found Michael and Jason's recipes to be more to my liking -- but that is just a personal preference.
* Favorite section was Chapter 7 (Meat Market). There is a Beef Wellington recipe that reminds me of when I worked at the Banff Springs Hotel
* The Best Recipe hands down is the Michael's Oliver & Bonacini Cafe Grill Mushroom Soup. I've tried Mushroom Soup (My fav) from Vancouver to Cavendish and this is the most flavorful (Jen's note: I concur and I got to have it at Zuma and it is the best I have ever tasted) We actually made it and Jen said it tasted almost as good as when she had it at Luma
* Ingredients are very accessible at your local grocer and can be found at most times of the year which makes the book much more useful in my eyes
* Good book for parties and even for everyday cooking for the person willing to add a little zing to their meal (Jen's note: read as only when Jeff cooks and not when I cook)
* There is a Sticky Toffee Pudding with Butter Rum Sauce that I have yet to make, but I will very soon (Jen's Note: Yes, yes you should -- hmm isn't Mother's Day this weekend?)
* Jen also liked all the pretty pictures of food and as a typical anal Librarian - she said the index rocked
The Not so Good Stuff
* Didn't like Massimo's recipes as much, but that has more to do with the ingredients being ones that I just don't like
Favorite Recipes
Smoked Salmon, Goat Cheese, and Asparagus Quiche (Jen's Fav)
Oliver & Bonacini Cafe Grill Mushroom Soup (Jeff's Fav)
Sticky Toffee Pudding with Butter-rum Sauce (Which Jeff better be making me for Mother's Day)
Prosciutto and Mushroom Beef Wellington
We bought a lot of mushrooms that weekend
Looks pretty close
Doesn't look as pretty - but it tastes damn good
4.5 Dewey's
Jen received a copy of this (Signed to me) when she attended the Indigo Tweet Up at Luma hosted by some guy she calls Captain Awesome from Indigo
* There is a wide variety of choices with three very different chefs
* Tracy Moore's forward makes you feel like you are in for a wild ride and you can tell she really does enjoy the boys and their food
* Enjoyed the little introduction into each recipe. It's a very nice added touch and makes it actually enjoyable to read each recipe. You even read the recipes that you probably won't make
* I personally found Michael and Jason's recipes to be more to my liking -- but that is just a personal preference.
* Favorite section was Chapter 7 (Meat Market). There is a Beef Wellington recipe that reminds me of when I worked at the Banff Springs Hotel
* The Best Recipe hands down is the Michael's Oliver & Bonacini Cafe Grill Mushroom Soup. I've tried Mushroom Soup (My fav) from Vancouver to Cavendish and this is the most flavorful (Jen's note: I concur and I got to have it at Zuma and it is the best I have ever tasted) We actually made it and Jen said it tasted almost as good as when she had it at Luma
* Ingredients are very accessible at your local grocer and can be found at most times of the year which makes the book much more useful in my eyes
* Good book for parties and even for everyday cooking for the person willing to add a little zing to their meal (Jen's note: read as only when Jeff cooks and not when I cook)
* There is a Sticky Toffee Pudding with Butter Rum Sauce that I have yet to make, but I will very soon (Jen's Note: Yes, yes you should -- hmm isn't Mother's Day this weekend?)
* Jen also liked all the pretty pictures of food and as a typical anal Librarian - she said the index rocked
The Not so Good Stuff
* Didn't like Massimo's recipes as much, but that has more to do with the ingredients being ones that I just don't like
Favorite Recipes
Smoked Salmon, Goat Cheese, and Asparagus Quiche (Jen's Fav)
Oliver & Bonacini Cafe Grill Mushroom Soup (Jeff's Fav)
Sticky Toffee Pudding with Butter-rum Sauce (Which Jeff better be making me for Mother's Day)
Prosciutto and Mushroom Beef Wellington
We bought a lot of mushrooms that weekend
Looks pretty close
Doesn't look as pretty - but it tastes damn good
4.5 Dewey's
Jen received a copy of this (Signed to me) when she attended the Indigo Tweet Up at Luma hosted by some guy she calls Captain Awesome from Indigo
March 27, 2014
I find the majority of the recipes in this book to be beyond my interest/reach. I found a nice handful of recipes that I'd like to try. I was hoping for something more accessible.
Displaying 1 - 4 of 4 reviews