11:00 - 11:45 :: Simply in Season: 12 Months of Wine Country Cooking

Canada is a country blessed with distinct seasons, and they are the creative inspiration for the recipes in Simply in Season. Chef Tony de Luca’s food is focused on respecting Mother Nature and keeping in tune with her seasons. Each month-based chapter features an intimate introduction that puts you right in Tony’s kitchen, and notes with each recipe further illuminate his process.

12:00 - 12:45 :: Great Food at Home

Great Food at Home by Mark McEwan is full of recipes that all home cooks can make with ease—a go-to cookbook that will be spotted in people’s kitchens years from now, well thumbed and sauce-stained. Basics aside, a lot of the recipes reflect simple, rustic fare—from a summer’s plate of seared perch fillets with charred tomato risotto to a wintertime venison stew with mashed potatoes. Great Food at Home is comfort food simply at its best.

1:00 - 1:45 :: 3 Chefs: The Kitchen Men

What happens when three top chefs meet casually for food and fun? Michael Bonacini, Massimo Capra, and Jason Parsons have been getting together regularly over the years, on television and off, talking about the traditions that shaped their cooking, their early days as cooks, what they have been up to since they last met up, and what’s next. Join them as they share tall tales and experiment with their own and one another’s recipes. It is always a lively conversation and there's always good food involved.

2:00 - 2:45 :: Three Sisters Around the Greek Table

Award-winning cookbook, Three Sisters Around the Greek Table, boasts 105 simple and rustic recipes that are true to the Mediterranean diet.  Heart-warming tales of how these recipes came to be staple dishes in the three sisters’ homes are shared throughout.  One is reminded that, “eating is more than just a means for survival; it is a chance to pause with family and friends and connect with loved ones.”

Learn more about the Three Sisters

3:00 - 3:45 :: Chatelaine Modern Classics

Brought to you by Chatelaine. From breakfast to dinner to dessert, the best from the Chatelaine Kitchen is now available at your fingertips, in Chatelaine Modern Classics. The Chatelaine Kitchen has been Canada¹s trusted source for delicious and foolproof recipes since 1928. Under the direction of food editor Claire Tansey, with associate food editor Victoria Walsh, assistant food editor Carolyn Lim Chua and a roster of professional recipe testers, the Kitchen develops and tests more than 500 recipes a year.

4:00 - 4:45 :: Napoleon's Everyday Gourmet Burgers

One of the mainstays of summer—the humble hamburger—leaps off the grill with the help of Ted Reader’s truly unique interpretations of how hamburgers can be prepared and presented. With more than 100 different burger recipes, created using the finest grills in the world, readers will learn how to make more than just plain, old hamburgers.

5:00 - 5:45 :: The Harrow Fair Cookbook

Sisters Moira Sanders and Lori Elstone have fond memories of attending the Harrow Fair as children every year, but the fair itself goes back a lot further than that. Established in 1854 it is one of Canada’s oldest and most popular country fairs. With chapters devoted to preserving summer produce, baking prize-winning pies, and concocting fair themed libations, this book is the authentic guide to a Canadian tradition.  Based on the principle that what we eat today should be as natural as it was 156 years ago, this cookbook, featuring over 150 recipes, focuses on using local and fresh ingredients to make delicious food from scratch.