TORONTO — When you’re raised in an Italian household with a near-obsessive focus on food, you know a thing or two about local and fresh produce. With that in mind, Niagara, Ont., chef Tony de Luca, who operates the Old Winery Restaurant and de Luca’s Wine Country Restaurant in Niagara-on-the-Lake, recently published his second cookbook, Simply in Season: 12 months of Wine Country Cooking.
Published by Whitecap Books, the tome highlights the farm-to-table movement with a collection of family recipes that celebrate simple, seasonal cooking.
Organized by month, highlighted recipes include purée of chestnut soup with confit of quail and shiitake mushrooms (January); soft-shell crab with spicy pistachio crust and new asparagus salsa (May) and apple harvest soup with herbs and blue cheese (November).
For more information, or to buy the book, click here.
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