Toronto Eats – Review

Following the tremendous success of the first book, “Toronto Cooks“, editor Amy Rosen has assembled a new collection of more than 100 recipes from 50 amazing chefs in “Toronto Eats“. Several chefs have returned to contribute to the second book, and there are a lot of new chefs as well.

The main contents index provides you with a list of each contributing restaurant and chef in alphabetical order. It would be impossible to divide this type of book into categories by food type. There is, however, an index which does it for you. You can use it if you are looking for a specific type of recipe to find it quickly and easily.

The recipes were designed for the “eager home cook”. I agree that most home cooks could create all of these recipes. There are a number of specialty ingredients and/or special kitchen accessories you might need, however. Centrally located, Toronto has a lot of fresh, local, sustainable ingredients close by. It is not surprising that most of these recipes take full advantage of that. Most of the recipes focus on fresh ingredients although some do include store-bought dough etc. Many recommend organic or other ingredients not found in the average pantry.

A Little Intimidating But Not Too Hard

Several of the offerings have recipes within recipes. That is a little intimidating but the level of detail here is sufficient that most cooks would be happy to create them. While none of the recipes would truly fall into the category of easy, with time and attention none of these recipes should be difficult.

There was generally only one food picture per restaurant so for those submissions where the recipes weren’t made to be plated together you don’t get to see the second recipe. I always find it disappointing when I can’t see what I am hoping to make but there are more than enough photos to make up.

In all this is an excellent resource. Toronto Eats is wonderful for those looking to make some restaurant quality foods at home. And, if you are looking to find a new eatery in TO, start here.

I truly love Banana Bread and what could be better than one with Chocolate!? Enjoy!

P.S. The recipe/restaurant description is that written by the editor Amy Rosen.

Pusateri's Chocolate Chip Banana Bread

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Pusateri's - Tony Cammalleri
Over the past five decades, Pusateri's chic flagship food shop in Midtown has become synonymous with graceful grocery runs in Toronto. And thanks to a recent expansion, that experience can now be shared by anyone within reach of Bayview Village, Sherway Gardens, the Eaton Centre, and Oakville Place. I routinely meet friends for cappuccinos and pastries before picking up provisions at Saks Food Halls by Pusateri's, where a collective of Toronto's best artisanal baked goods – including Blackbird Baking Co., Forno Cultura, St. John's Bakery, Fred's Bread, and Sullivan and Bleeker – is gathered under one roof. Countless unique Canadian goods are on offer, and at the Sherway Gardens location, there's even a counter devoted to Mario Pingue's Niagara made salumi. But besides the exceptional array of everyday comestibles that loyal patrons have come to love, Pusateri's offers a range of ready-made meals designed and prepared by corporate chef Tony Cammalleri, who is renowned for turning out dishes that taste homemade. (Many a fake-out dinner party meal has been made by Cammalleri and crew before being sneakily plated on the host's own serving platters.) Be it spoon-tender Barolo-braised beef cheeks with cheesy polenta, or their famous chocolate chip banana bread, this is home cooking with a giant wink.
Makes2 Loaves


  • 3 1/2 bananas very ripe, mashed
  • 2 1/2 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sunflower oil
  • 1 teaspoon cinnamon ground
  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoon baking soda
  • 1/2 teaspoons Sea salt
  • 1/2 cup Chocolate chips bittersweet


  • Preheat the oven to 350 F. In a stand mixer, combine bananas, sugar, eggs, vanilla, sunflower oil, and cinnamon and mix well for 1 to 2 minutes.
  • In a separate bowl, sift together flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture in the stand mixer and mix for one minute. Stir in chocolate chips.
  • Pour batter into two nonstick loaf pans and bake for 40 to 45 minutes, until a skewer inserted in the center comes out clean. Set aside to cool and serve.


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Chris Sadler is WebAdmin and Writer for
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