In the 30 years since David Wood first published his classic David Wood Food Book, he has continued to cement his reputation as one of Canada's great culinary artisans. Former owner of the prestigious David Wood Food Shop in Toronto, David has spent over two decades on the West Coast cultivating acclaim for his cheese-making (as owner of the Salt Spring Island Cheese Company), as well as for his unique understanding of the elemental role food plays in daily life.

David Wood Cooking for Friends is written with the idea in mind that it's not what you eat but how you make it that matters. A traditionalist at heart, David grew up in postwar Scotland respecting food as basic sustenance and not much else. Now a cook of wide-ranging skill with a familiarity of many complex cooking methods and tastes, David continues to be influenced by the pragmatism of his early years, but with greater ambition and a refined palette.

Fantastic recipes like

• Pesto-Stuffed Chicken Breasts,
• Risotto Milanese, and
• Seared Salmon with Dolce Forte Sauce

are more than just great meals; they help shape the character of an occasion. Sublime desserts like

• Raspberry and Fig Gratin, or
• Poached Pears with Caramel Ginger Sauce,

show how fresh, everyday ingredients can be elevated with proper care and an attention to detail.

David Wood was born in Scotland and grew up there and in England. In 1973 he made the move to Canada to work in the environmental field, and in 1976 co-founded a small solar energy company. Eventually he followed his life-long passion for food and opened the David Wood Food Shop in Toronto in 1984. He operated the three shops and catering business until 1990, when he moved with his family to Salt Spring Island on B.C.'s West Coast. He continues to live there, in the midst of family and friends. He is the co-owner of the Salt Spring Island Cheese Company.

David Wood's profile page

Scottish born photographer Proctor began his career in London working with a number of leading advertising and editorial photographers. Moving to Canada in 1973, and then New York in 1988, his work has appeared in many Canadian, US and European publications. He has won numerous international awards including Communication Arts (Los Ang

Gillean Proctor's profile page

"David knows a lot about fine food and how to prepare it, and that is reflected in his new 250-page book. . . Some of the many must-make recipes in the book include duck breast with cassis and crispy potatoes, ginger garlic short ribs, Belgian endive with bacon and cream and a wicked dessert simply called "birthday cake." The latter layers hazelnut meringue with orange buttercream and chocolate ganache. Yum!"
— The Times Colonist (Victoria, BC)