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Langdon Hall: A Cookbook


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About the Author

JASON BANGERTER is Executive Chef at Langdon Hall Country House Hotel & Spa, an award-winning Relais & Ch teaux property. His career spans nationally and internationally, working alongside some of the world's leading chefs. Bangerter has received various awards over his career including the Rising Chef Award in Paris in 2015, Hospitality Pinnacle Award for Chef of the Year 2017, Canada's 100 Best Farm to Table Award 2017, Ontario Hostelry Institute Chef Gold Award 2017, and the DINE Magazine Award for Outstanding Chef 2020-2021. He lives in Milton, Ontario. CHRIS JOHNS is one of Canada's most respected food critics and food writers. His writing has appeared in enRoute, The Globe and Mail, Wallpaper, Toronto Life and many international publications. He is the author of A Taste of Prince Edward County and the co-author, with Anthony Rose, of The Last Schmaltz, and the co-author, with Derek Dammann, of True North. He lives in Toronto, Ontario.


"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 maitre 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 & Chateaux chef."
-Philippe Gombert, President, Relais & Chateaux

"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

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