There is beauty in simplicity. There is beauty in the seasons and in good food.

These two truths are at the heart of Tony de Luca’s new cookbook, Simply in Season. The bestselling author of Recipes from Wine Country has once again turned his attention to the region he loves, bringing the best of Niagara’s farms to your table in a celebration of simple, seasonal cooking that will delight your taste buds from January to December.

Each chapter focuses on one month of the year, providing recipes that take their inspiration from that month’s seasonal produce. With simple techniques and flavors, Tony allows the freshness of his ingredients to take a starring role in each of Simply in Season’s locally inspired menus. With detailed instructions and full-colour photographs, this book is the perfect guide to appreciating what each season has to offer, and letting your kitchen reflect the changing months outside your door.

Cook your way through the year with recipes such as:

•    Puree of Chestnut Soup with Confit of Quail & Shiitake Mushrooms (January)
•    Bourbon Rice Pudding with Caramelized Pears, Pear Ice, & Brandy Snap (February)
•    Pan Seared Foie Gras with Cornbread Muffins, Apple Sauce, & Armagnac Honey (March)
•    Cured Beef Tenderloin & Arugula Salad, Truffle Vinaigrette & Ricotta Flan (April)
•    Soft-Shell Crab with Spicy Pistachio Crust & New Asparagus Salsa (May)
•    New Carrot Risotto with Carrot Broth, Morels, & Spring Onions (June)
•    Sparkling Wine Yellow Tomato Gazpacho with Zucchini Bread (July)
•    Watermelon & Watercress Salad (August)
•    Breast of Chicken with Mushroom Goat Cheese Stuffing & Almond Fig Vinaigrette (September)
•    Soft Chocolate Cakes with Cabernet-Soaked Cherries (October)
•    Apple Harvest Soup with Herbs & Blue Cheese (November)
•    Oyster & Lobster Vichyssoise (December)