The Best of Windsor Cookbook takes us on a journey through one of Canada’s hidden culinary regions—home to bountiful farms, flowering wineries, and an ethnically diverse spread of global cuisine.

Since his column launched in 2013, Jonathan Pinto’s coverage of the Windsor-Essex food scene has introduced CBC Radio’s Windsor Morning audience to the area’s most exciting gastronomic hot spots. He had peeked inside the original oven of Blak’s, one of Canada’s oldest bakeries; toured Hiram Walker, the largest beverage alcohol distillery in North America; and met the family running Chicken Inn, a local equivalent of what might be considered “the Swiss Chalet of Baghdad.” Started as a way for Jonathan to learn about Windsor by meeting those who make its most delicious dishes, his column has developed into a weekly “must-hear” for famished local foodies.

Brimming with coveted recipes from the region’s most popular dining establishments, classic eateries, and tastiest hole-in-the-wall joints—from Nico Ristorante to Robbie’s Gourmet Sausage Co. to Caribbean Island Spice—The Best of Windsor Cookbook offers the five-star plates and all-star chefs that give Windsor-Essex its distinct and celebrated flavour.