Synopses & Reviews
Synopsis
Packed with 101 enticing and accessible recipes, Peak Season showcases how to make the most of seasonal Ontario produce when it's freshest Is there any more joyful way of eating and cooking than to prepare what grows close to home when it's freshest? In Peak Season, Deirdre Buryk explores this simple idea and celebrates Ontario's seasonal bounty, as she guides us through each month of the year. As you cook your way through this beautiful collection of 100 recipes, you'll learn how to perfectly prepare fiddleheads in April, to then add to a Garlic Mushroom Fiddlehead Frittata; or peel what looks to be an intimidating, knobby celeriac on the coldest December evening, which will transform into Creamed Celeriac & Potatoes.
Deirdre gives you the chance to explore local ingredients without intimidation. After all, cooking with peak produce means simple ingredients shine when effortlessly prepared. Dishes like Roasted Delicata Squash with Sage Salsa Verde, and Strawberry Shortcake Scones taste better because they're made with the freshest fruits and vegetables. Even the simplest recipe cooked with peak produce--think roasted radishes or garlic scape pesto--can unleash a myriad of flavours that turn something basic into something remarkable.
Peak Season upholds the importance of cooking with ethically raised meat, poultry, fish, and eggs with dishes like Crispy Salmon on Cantaloupe Ribbons & Salty Potato Chips. Filled with stunning photography and charming illustrations, this book will inspire you to cook with fresh ingredients that are available right outside your door and leave you feeling confident that it will all work out deliciously.
Synopsis
Packed with 101 enticing and accessible recipes, Peak Season showcases how to make the most of seasonal Ontario produce when it's freshest In Peak Season, Deirdre Buryk explores this simple idea and celebrates Ontario's seasonal bounty as she guides you through each month of the year. While cooking your way through this beautiful collection of 101 recipes, you'll learn how to perfectly prepare fiddleheads in April, to then add to a Garlic Mushroom Fiddlehead Frittata; or peel what looks to be an intimidating, knobby celeriac on the coldest December evening, which will transform into a dish of Creamed Celeriac & Potatoes.
Deirdre gives you the chance to explore local ingredients without intimidation. After all, cooking with peak produce means simple ingredients shine when effortlessly prepared. Dishes like Roasted Delicata Squash with Sage Salsa Verde and Strawberry Shortcake Scones taste better because they're made with the freshest fruits and vegetables. The simplest recipe cooked with peak produce--think roasted radishes or garlic scape pesto--will excite your taste buds, turning something basic into something remarkable.
Peak Season upholds the importance of cooking with ethically raised meat, poultry, fish, and eggs with dishes like Apricot BBQ Sticky Ribs, Baking-Sheet Coq au Vin, and Crispy Salmon on Cantaloupe Ribbons & Salty Potato Crisps. Filled with stunning photography and charming illustrations, this book will inspire you to cook with fresh ingredients available right outside your door and leave you feeling confident that it will all work out deliciously.