Unfussy, fresh and authentic

'Everything we do is completely honest ... (It's) just us cooking the food that we want to eat every day,' Ducksoup co-founder Clare Lattin says

READ THE FEATURES ON THE NATIONAL POST:
— Cook this: Blistered tomatoes, ricotta and marjoram aromatic and summery
— Cook this: Black figs, labneh, pistachio and sumac make for a quick dish
— Cook this: Gnudi, watercress and goat's curd for a light, late-summer supper
— Unfussy and fresh, this is one restaurant cookbook that finds beauty in simplicity

PUBLISHED IN PRINT:
National Post: Aug. 31, 2017; page B2
Vancouver Sun: Aug. 9, 2017; page C1/Front
Calgary Herald: Aug. 9, 2017; page C1/Front
Edmonton Journal: Aug. 9, 2017; page C1/Front
Saskatoon StarPhoenix: Aug. 9, 2017; page C1/Front
Regina Leader-Post: Aug. 9, 2017; page C1/Front
Windsor Star: Aug. 9, 2017; page C1/Front
Ottawa Citizen: Aug. 9, 2017; page C1/Front
Montreal Gazette: Aug. 9, 2017; page C1/Front
The Barrie Examiner: Aug. 19, 2017; page D2
Daily Observer (Pembroke): Aug. 19, 2017; page B11
St. Catharines Standard: Aug. 23, 2017; page C2
Northumberland Today: Aug. 23, 2017; page D2

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