You are invited to a launch party for
by David Wood

Please come and help us launch David’s new cookbook, just published by Whitecap Books.

Date: Thursday November 15th 2018
Time: 6.00 – 8.00 p.m.
Where:Westwood Creative Artists,
386, Huron Street, Toronto

Wine, Salt Spring Island Cheese, and little snacks will be served

David will be on hand to sign books and say a few well-chosen words.

We look forward to seeing you there!

Bruce Westwood
Lyn Westwood
David Wood

Author and Salt Spring Island cheese maker, David Wood has a new book, Cooking for Friends.
MEDIA — Request an interview booking with

David Wood is a market vendor, farmer, cheesemaker, and foodie. Born in Scotland, educated in England, and a businessman in Toronto, from 1984-90 he founded three specialty food stores in Toronto, before arriving in British Columbia and starting the Salt Spring Island Cheese Company,

David was a revolutionary figure in Toronto’s food scene in the 1980’s as one of the first to create prepared meals that offered busy families elevated, home-cooked-style dinners, sold in his prestigious mid-town Toronto food shop. Today, the cheese from his Salt Spring Island Cheese Company is widely known and loved.

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’s 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.

Additional information and resources available upon request.