TOtimes Books: Dad in the Kitchen Cookbook by Toronto Chef Cory Vitiello and food writer Chris Johns
Just in time for Father’s Day comes a cookbook written by Dads, for Dads
TORONTO, May 18, 2023 – Just in time for Father’s Day comes the release of the new cookbook Dad in the Kitchen: Over 10 Delicious Family Recipes You’ll Love to Make and They’ll Love to Eat. The cookbook is written by Toronto’s highly acclaimed chef, restauranteur and dad, Cory Vitiello and fellow dad and celebrated food writer Chris Johns.
This book is written by dads for dads, but also for moms, daughters, sons—anyone who wants to cook great meals for family and friends. It’s also the perfect gift for Father’s Day for dads who like to cook.
Says food writer Chris Johns in the book Introduction: “We’re operating under the belief that the modern dad isn’t clueless when it comes to food. Our culture is saturated with cooking shows and cooking competitions. Even people who rarely cook, if even, have an understanding of food and ingredients that previous generations simply didn’t have. People’s food knowledge has expanded exponentially in the past 20 years, and naturally, that includes dads.”
Cory Vitiello is the Chef/Owner of FLOCK Rotisserie & Greens, Head of Culinary Development for Cactus Club Café and the Chef/Owner of The Harbord Room.
Co-author Chris Johns is one of Canada’s most respected food critics and writers whose work has appeared in enRoute, The Globe & Mail, Toronto Life and several international publications. He’s also the author of several books including A Taste of Prince Edward County with co-author Anthony Rose.
In their new cookbook, the celebrity foodie dads have provided readers with over 100 intriguing recipes which are divided into chapters including Fresh Start, The Meaning of Lunch, Weeknights, Weekend Projects, Date Night, Holidays & Special Occasions, Pitmaster (Keep Telling Yourself That) and Fundamentals.
Start your day with breakfast/brunch recipes like Buckwheat Crepes, Zucchini Omelet with Gouda or Yogurt Oatmeal Pancakes. Lunch is a special treat with Cali-Inspired Avocado Ranch Salad, Mac ‘n’ Cheese, Flock Soba Noodle Bowl, Honey Chicken, and a sweet treat—Blueberry Sour Cream Pie. Weeknights are made memorable with delights like One-Pot Braised Turkey Meatballs or Fully Loaded Sweet Potato Tacos followed by Apple Frangipane Galette or Rhubarb Custard Pie.
When time allows on the weekend, you may want to try the recipe for Basic Donuts, Martina’s Bran Muffins with Prune Butter or Cast-Iron Baked Eggplant Parmesan. Special occasions call for trying recipes like One-Pot Shellfish Boil, Roast Chicken Over Pommes Boulangère, Warm Potato Salad and Roasted Squash and Mini Potatoes with Sage and Whole Garlic.
Looking for the perfect meal for Father’s Day (Sunday June 18)? Flip to the chapter called Pitmaster (Keep Telling Yourself That) to discover the recipes for Grilled Caesar Salad, Grilled Steak, Crispy Smashed Pot-Roasted Potatoes and Grilled Asparagus with Romesco.
In this beautiful cookbook, two dads with extensive culinary knowledge have joined forces to create and share over 100 recipes in one great book. Dad in the Kitchen is a must-have book for anyone who loves to cook.
RED PEPPER, COCONUT, SWEET POTATO & CHICKPEA CURRY RECIPE
SERVES 6 + L E F TOV E RS
1 red pepper, ¼-inch diced
2 jalapeños, seeded and finely
chopped, or to taste (see tip)
1 leek (white and pale green parts
only), split lengthwise and
2 cloves garlic, chopped
3 Tbsp olive oil
1½ Tbsp mild curry powder
1 bay leaf
1 Tbsp grated ginger
1 stalk celery, ¼-inch diced
1 sweet potato, peeled and
2 tsp kosher salt
1 tsp black pepper
2 cups canned chickpeas,
rinsed and drained
3½ cups vegetable stock
One 14 oz can full-fat coconut
1 cup chopped canned plum
½ cup picked cilantro leaves
1 lime, cut in wedges
What I love about this soup, beyond the great flavor, is how
completely simple it is and how quickly it comes together. The
sweet potato breaks down a bit as it cooks and adds a nice body
to the stew. It works great as a hybrid lunch, on its own or with a
salad, or you could add in some brown rice to make it a complete
meal. Here, I’m giving you a pretty large batch size because it
reheats and freezes well, so it’s easy to pull off when you’re in a
hurry. If you want to make it a little fancier, you could add a driz-
zle of coconut milk overtop, or get one of the kids to do it—they
tend to have a knack for that kind of thing.
Dad in the Kitchen: Over 100 Delicious Family Recipes You’ll Love to Make and They’ll Love to Eat by Cory Vitiello and Chris Johns. Copyright ©2023 Cory Vitiello and Chris Johns. Photographs by Paula Wilson. Published by Appetite by Random House a division of Penguin Random House Canada Limited Reproduced by special arrangement with Publisher. All rights reserved.
by Laurie Wallace-Lynch
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