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Jacob Richler

JACOB RICHLER writes regularly on food and other topics for Maclean’s and several other publications. He has won two National Magazine Awards. Richler is well-known for his food writing and for his books with Chef Susur Lee (Susur: A Culinary Life) and Mark McEwan (Great Food at Home and Mark McEwan’s Fabbrica).

Books by Jacob Richler

Hawksworth

My Canada Includes Foie Gras

Toronto

Maclean’s Portraits