The unique flair of its authors, and their varied background and influences, combine to make 3 Chefs truly special. No other cookbook serves up Thai noodles Italian style, with the freshest ingredients Toronto has to offer. Nor should tradition keep one from putting oysters in bruschetta. And when Jason Parsons started working in a vineyard''s kitchen, naturally his first thought was to make marshmallows. Clear, step-by-step instructions from professional chefs take even the most inexperienced cook through every course of the meal, from appetizers to desserts. Although the recipes are of the highest quality, the book doesn''t take itself too seriously, buoyed by sweet illustrations of the chefs doing battle with pots and rolling pins, and photographic evidence of the light-hearted mischief the actual chefs got up to while testing the recipes.