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and twice Michelin-starred chef Atul Kochhar's cookbooks have for the past decade made it easy to understand why
Wonder Mint Julep
as well as lavish banquets
Miyoko Schinner guides readers through the techniques for making French-style buttercreams
This book is a backstage pass into the world of small-scale distilling of whiskies
La Cucina di Terroni: The Cookbook (Cosimo Mammoliti, Meredith Erickson) Polenta and twice Michelin-starred chef AtulTerroni is a Toronto institution. Established in 1992 in a downtown space with a Gaggia coffee machine, four barstools, and some panini to go, Terroni has grown, under the auspices of proprietor Cosimo Mammoliti, to ten exceptional and beloved restaurants in Toronto as well as three in Los Angeles. Each restaurant feels like an independently owned establishment but follows a simple rule: delicious Italian food with a strong southern Italian influence,
