Peak Season- Dierdre Buryk

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.

• Hardcover
• 288 pages, 8 x 10
• Full-Color Photographs