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Cooking Canadian

Langdon Hall

A Cookbook

by (author) Jason Bangerter & Chris Johns

Publisher
Penguin Group Canada
Initial publish date
Apr 2022
Category
Canadian, Individual Chefs & Restaurants, Seasonal
  • Hardback

    ISBN
    9780735237223
    Publish Date
    Apr 2022
    List Price
    $50.00

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Description

NATIONAL BESTSELLER
 
From Langdon Hall Country House Hotel & Spa—the luxury Relais & Châteaux property in Canada—comes award-winning Chef Jason Bangerter's stunning collection of recipes in a deluxe cookbook.

Nestled within the Carolinian Forest in southwestern Ontario, Langdon Hall is one of the Canada's most gorgeous country house hotels. Renowned for exquisite cuisine that changes with the seasons to reflect the reaps of the harvest—wild produce growing in abundance on the property and the bounty of the kitchen gardens—Chef Jason Bangerter offers guests an unforgettable dining experience. In the spring this might mean Sweet Pea Tart with Fresh Peas from the Garden and Buckwheat, and the summer might inspire Sea Scallops with White Beet Purée and Beetroot Cream. Upon the arrival of first frost, seasonally inspired dishes include Autumn Squash Soup with Sweetbreads, Chestnuts and Orchard Apple, or Sweet Corn and Mustard Caramel with Brown Butter Pound Cake and Popped Sorghum. Snow-covered months of winter offer comforting dishes like Beef Short Rib and Rutabaga with Black Truffle and Madeira Jus, or a decadent Milk Chocolate Tart with Cocoa Crust and Passion Fruit.
 
Langdon Hall: A Cookbook, is a stunning collection of seasonally inspired recipes with notes on techniques, wine pairings, and stories about ingredients, cooking, farmers, and purveyors. Featuring gorgeous food and location photography throughout, readers will be transported to the century-old luxury estate. Some of the dishes are ambitious and others are simpler and come together easily—all within the reach of the home cook.

About the authors

Jason Bangerter's profile page

DEREK DAMMANN was born in Campbell River, B.C., the salmon capital of the world. After studying cooking in Nanaimo, chef Dammann worked in one of Canada’s great Italian restaurants, Zambri’s, in Victoria, before making his way to the UK to work with Jamie Oliver in developing the concept behind the restaurant 15, and later becoming the corporate chef of Sweet Candy, Jamie’s private production company. He came back to Canada and settled in Montreal where he opened DNA, one of the most exciting nose-to-tail dining establishments in North America. He partnered with Jamie Oliver again to open Maison Publique, a hugely popular and highly regarded gastro-pub.

CHRIS JOHNS is one of Canada’s most respected food writers. He spent his early years in the Northwest Territories before moving south and eventually finding his way to Toronto. He has written extensively for en Route, The Globe and Mail, Wallpaper, Toronto Life and various international publications. His work has been translated into three languages and has appeared in the Best Food Writing compilation.

Chris Johns' profile page

Editorial Reviews

“Chef Jason Bangerter’s style of cuisine is perfectly suited for an English-style country home. Never a one-trick pony, Jason’s expertise in being able to create a variety of menus—from a fresh country breakfast to a vegetable-driven Sunday lunch to a purposeful ten course tasting—is captured in this incredible cookbook.”   
Michael Bonacini, chef and restaurateur

Langdon Hall: A Cookbook is absolutely stunning—a perfect blend of classic Langdon Hall finesse and beauty and Ontario terroir. Jason Bangerter and his team have created recipes that truly signify what beautiful Canadian food is all about. Flipping through this book, I immediately want to be transported to the serene, calming atmosphere of Langdon Hall. I want to eat literally every dish in this cookbook.”
Afrim Pristine, internationally-renowned maître fromager of the Cheese Boutique, TV host and bestselling author of For the Love of Cheese

“Jason Bangerter is leading a delicious conversation about sustainability and stewardship through beautiful and delicious food. Inspired by what nature provides through the dramatic seasons, this engaging book brings you into Jason’s world and deserves a place on anyone’s shelf interested in the story of a chef and his universe.”
David Kinch, three-Michelin star chef and owner of Manresa, Los Gatos, California

“I have travelled far and wide for quite a few years and have had innumerable fine dining experiences all around the world, yet Chef Jason Bangerter and his team at Langdon Hall surprised and delighted me beyond measure, providing one the most unforgettable and extraordinary culinary experiences of my life. Jason Bangerter is not only a culinary genius; he is truly a great Relais & Châteaux chef.”
Philippe Gombert, President, Relais & Châteaux
 
“Jason is a talented and creative chef who masters each short season with an abundance of opportunity. His love of foraging, gardening and exploring nature brings a true Nordic sensibility to his cuisine. Langdon Hall: A Cookbook is Jason’s paragon of excellence in taste and presentation.” —Daniel Boulud, chef and owner, The Dinex Group
 
“I have followed Chef Bangerter’s journey with interest and pride and I am delighted that almost twenty years later, Jason is continuing to develop the next generation of great chefs, and have a lasting and profound effect on the culinary world. For readers, this book brings to life a delicious journey through stories and philosophies of Jason’s cooking and offers a whimsical glimpse of the luxurious Langdon Hall estate.”
Anton Mosimann, chef and restaurateur
“[E]very once in a while a cookbook comes around so astonishing, and so full of otherworldly beauty and grace it’s like receiving a celestial gift. . . . [Langdon Hall is] a cookbook so unique and brimming with such wonderful storytelling, along with elegant, sophisticated recipes, and stunning photographs.”
―Toronto Sun
“Flipping through Bangerter’s just-published Langdon Hall . . . it’s obvious that the rich terroir of Langdon Hall, and its rural environs, is the spark behind the hotel’s dishes which, when photographed, look like edible works of art.”
―The Globe and Mail

Other titles by Chris Johns