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<p/><br></br><p><b> About the Book </b></p></br></br>Garlic has played a crucial role in Ontario's cultural, agricultural, and culinary history. The pungent bulb has gone from reviled to an adored local favorite now celebrated throughout the local food scene. Discover the earliest known use of garlic in Ontario, and there will also be a range of garlic recipes contributed by contemporary chefs.<p/><br></br><p><b> Book Synopsis </b></p></br></br>The taste of Ontario garlic is as rich and varied as its history. Used mainly for medicinal purposes in the nineteenth century, people turned up their noses at the aromatic bulb as it became associated with new immigrants. The once acceptable ingredient became undesirable in church and school--kids who smelled of garlic were sent home. Pioneering chefs, farmers and a wave of cultural diversity have brought the zesty allium into the mainstream, making it a gourmands go-to spice, celebrated at nine festivals across the province. Toronto Garlic Festival founder Peter McClusky serves up garlic's long journey from central Asia to its now-revered place in the hearts and dishes of Ontarians. Growing tips and forty recipes bring Ontario garlic from farm to festival to feast.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>Peter McClusky has done a fine job in recording a very difficult and multi-facetted research into a single book... [Ontario Garlic] will make a fine addition to every garlic lover's library.-- "Ontario Garlic News"<br><p/><br></br><p><b> About the Author </b></p></br></br>Peter McClusky is the founder and director of the Toronto Garlic Festival. Peter worked in business, marketing and consulting in Canada and New York City until 2010, when he spent nine months interning on Whole Circle Farm in Acton. He serves on the board of the Aberfoyle Farmers' Market Association.

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