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and twice Michelin-starred chef Atul Kochhar's cookbooks have for the past decade made it easy to understand why
What are their inspirations and how do they bring them to life
Dig in to a satisfying vegan meal of Buttermilk Fried Chicken or Shepherd's Pie
This book is a backstage pass into the world of small-scale distilling of whiskies
This booklet imitates popular comics of the day
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,
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