- Home
- Cooking
- Regional & Ethnic
- Done Right (Heartfelt Recipes from a Life in Restaurants)
Done Right (Heartfelt Recipes from a Life in Restaurants)
List Price:
$35.00
| Expected release date is Oct 6th 2026 |
- Availability: Confirm prior to ordering
- Branding: minimum 50 pieces (add’l costs below)
- Check Freight Rates (branded products only)
Branding Options (v), Availability & Lead Times
- 1-Color Imprint: $2.00 ea.
- Promo-Page Insert: $2.50 ea. (full-color printed, single-sided page)
- Belly-Band Wrap: $2.50 ea. (full-color printed)
- Set-Up Charge: $45 per decoration
- Availability: Product availability changes daily, so please confirm your quantity is available prior to placing an order.
- Branded Products: allow 10 business days from proof approval for production. Branding options may be limited or unavailable based on product design or cover artwork.
- Unbranded Products: allow 3-5 business days for shipping. All Unbranded items receive FREE ground shipping in the US. Inquire for international shipping.
- RETURNS/CANCELLATIONS: All orders, branded or unbranded, are NON-CANCELLABLE and NON-RETURNABLE once a purchase order has been received.
Product Details
Author:
Teo Paul
Format:
Hardcover
Pages:
312
Publisher:
Appetite by Random House (October 6, 2026)
Imprint:
Appetite by Random House
Release Date:
October 6, 2026
Language:
English
Audience:
General/trade
ISBN-13:
9780525613053
ISBN-10:
0525613056
Weight:
20oz
Dimensions:
7" x 10"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_delta_active_D20260525T232850_156350685-20260525.xml
Folder:
RandomHouse
List Price:
$35.00
Country of Origin:
China
Pub Discount:
65
As low as:
$26.95
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Case Pack:
12
Overview
A love letter to food, family, and the restaurants that shape us—from the streets of Paris to Toronto kitchens—by restaurateur and acclaimed chef Teo Paul.
In Done Right, celebrated chef Teo Paul invites readers into the kitchens that made him: from Paris and Piedmont to Toronto’s Ossington strip and the wild beauty of Grey County. With over 70 comforting, soul-satisfying recipes from his four acclaimed restaurants—Union, Côte de Boeuf, Heart’s Tavern, and Le Tambour—and his formative years cooking in the kitchens of Europe, Teo shares the flavors and stories behind a career that helped define Toronto’s food scene.
Whether you’re a home cook chasing flavor or a restaurant lover reliving your favorite meal, Teo shows readers how to cook with both hands, a full heart, and deep intention. Within the pages of Done Right, you’ll find:
Done Right traces Teo’s restaurant journey—with moments of risk, resilience, and revelation, each captured in a recipe made with boldness and heart. Through evocative storytelling, personal essays, and the photography of Daniel Neuhaus, this intimate cookbook captures the glow of candlelit bistros, the hum of service, and the simple truth that great cooking isn’t about perfection—it’s about presence.
In Done Right, celebrated chef Teo Paul invites readers into the kitchens that made him: from Paris and Piedmont to Toronto’s Ossington strip and the wild beauty of Grey County. With over 70 comforting, soul-satisfying recipes from his four acclaimed restaurants—Union, Côte de Boeuf, Heart’s Tavern, and Le Tambour—and his formative years cooking in the kitchens of Europe, Teo shares the flavors and stories behind a career that helped define Toronto’s food scene.
Whether you’re a home cook chasing flavor or a restaurant lover reliving your favorite meal, Teo shows readers how to cook with both hands, a full heart, and deep intention. Within the pages of Done Right, you’ll find:
- Union Favorites: Union Salad, Steak Tartare, Sticky Ribs, Polenta Gratin, and Sticky Ginger Cake
- French Bistro Classics: French Onion Soup, Côte de Boeuf with Peppercorn Sauce, Mousse au Chocolat, and Paris Bistro Tarte Tatin
- Italian Inspirations: Gnocchi Bolognese, Bagna Cauda Beefsteak Tomato Salad, and Italian Ferry Arancini
- Rustic Canadian Comforts: Halibut with Shrimp Butter Sauce, Tamworth Pork Chop, Heart’s Smash Burger, and Maple Croissant Bread Pudding
Done Right traces Teo’s restaurant journey—with moments of risk, resilience, and revelation, each captured in a recipe made with boldness and heart. Through evocative storytelling, personal essays, and the photography of Daniel Neuhaus, this intimate cookbook captures the glow of candlelit bistros, the hum of service, and the simple truth that great cooking isn’t about perfection—it’s about presence.
