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Langdon Hall’s First Cookbook Has Arrived

Anyone lucky enough to spend time at Ontario's Langdon Hall knows that a lot is vying for your attention: the gorgeous grounds, the cosy public rooms, the British pub-style bar and (for many) the fireplace in your room.
But the real highlight of the Langdon experience is the restaurant and the gorgeous food coming out of Jason Bangerter’s kitchen. Now home chefs can recreate that magic in their kitchen with Langdon Halls’s first cookbook.

Award-winning Chef Bangerter’s stunning collection of recipes perfectly reflects his seasonally-driven cuisine that often includes the wild produce growing on the property and the kitchen gardens. You’ll want to try his Sweet Pea Tart with Fresh Peas from the Garden and Buckwheat in the spring. For summer, there’s Sweet Corn with Chanterelles and chickweed. Fall and winter bring deluxe comfort food in Beef Short Rib and Rutabaga with Black Truffle and Madeira jus. A visit to Langdon Hall never disappoints in the dessert department, and neither does the cookbook. Readers may want to jump right in with the Milk Chocolate Tart with cocoa crust and passion fruit.

The gorgeous food and location photography will transport readers to the century-old luxury estate. There are also helpful notes on cooking techniques, wine pairings, and stories about ingredients, cooking, farmers, and purveyors from veteran food writer Chris Johns.

Langdon Hall A COOKBOOK By Jason Bangerter and Chris Johns is out April 5.
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