SIMPLY IN SEASON; 12 months of wine country cooking (Whitecap Books,
2010, 266 pages, ISBN 978-1-55285-951-3, $39.95 Canadian, soft covers)
is by Tony de Luca, a Niagara-on-the-Lake chef-owner of two
restaurants, Old Winery and de Luca's Wine Country. His first book for
Whitecap (Recipes from Wine Company) was a popular book. Here he relies
on local growers in Niagara to keep him in food season after season.
This SLO (seasonal, local, organic) book is arranged month-by-month.
The first dozen or so pages highlight his life via his short memoirs,
and his cooking philosophy. As is typical with most Whitecap Books, the
recipes have a large typeface, white space, clear notes, and bold
listings for their ingredients. Preparations have their ingredients
listed in both metric and avoirdupois measurements, but there are no
tables of equivalents.
Audience and level of use: wine lovers, Canadian food cooks.
Some interesting or unusual recipes/facts: for February, there is a
glazed pan seared foie gras; goat cheese and winter mushroom phyllo
turnovers; stuffed pinwheel of winter flounder; fennel seed and juniper
crusted venison loin; rice pudding with caramelized pears.
The downside to this book: the book may be too heavy for its binding,
only time will tell.
The upside to this book: gorgeous photography.
Quality/Price Rating: 88.
2010, 266 pages, ISBN 978-1-55285-951-3, $39.95 Canadian, soft covers)
is by Tony de Luca, a Niagara-on-the-Lake chef-owner of two
restaurants, Old Winery and de Luca's Wine Country. His first book for
Whitecap (Recipes from Wine Company) was a popular book. Here he relies
on local growers in Niagara to keep him in food season after season.
This SLO (seasonal, local, organic) book is arranged month-by-month.
The first dozen or so pages highlight his life via his short memoirs,
and his cooking philosophy. As is typical with most Whitecap Books, the
recipes have a large typeface, white space, clear notes, and bold
listings for their ingredients. Preparations have their ingredients
listed in both metric and avoirdupois measurements, but there are no
tables of equivalents.
Audience and level of use: wine lovers, Canadian food cooks.
Some interesting or unusual recipes/facts: for February, there is a
glazed pan seared foie gras; goat cheese and winter mushroom phyllo
turnovers; stuffed pinwheel of winter flounder; fennel seed and juniper
crusted venison loin; rice pudding with caramelized pears.
The downside to this book: the book may be too heavy for its binding,
only time will tell.
The upside to this book: gorgeous photography.
Quality/Price Rating: 88.
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