Done Right

Name: Done Right
Brand: RANDOM HOUSE US
Price: 59.75 AUD
Availability: PreOrder

Heartfelt Recipes from a Life in Restaurants

By: Teo Paul

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Hardcover | 10 November 2026

At a Glance

Format
Hardcover

Dimensions(cm)
0.1 x 0.1 x 0.1

Hardcover

RRP $75.00

$59.75

20%OFF

or 4 interest-free payments of $14.94 with

Available: 10th November 2026

Preorder. Will ship when available.

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 restau-rants-Union, C te 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, C te 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.

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