If you’re a fan of the Food Network, you know chef Lynn Crawford. The feisty, fast-talking chef from Ontario has made appearances on Restaurant Makeover, Iron Chef and most recently on her own series, Pitchin’ In.

Both Crawford’s show and her cookbook—called, appropriately, Lynn Crawford’s Pitchin’ In— focus on embracing fresh, local foods and preparing them with the help of local producers across Canada and the US, who know their products best.

Crawford took part in the Fall Flavours Festival in PEI last year as one of the guest chefs—and the Atlantic Canadian influence shows in her book, which features more than 100 recipes. Her recipes make use of PEI mussels (Mussels with Thai Curry), Nova Scotia lobster (Lobster Mashed Potatoes) and Newfoundland cloudberries (also known as bakeapples), which she uses to make a delicious chutney.

If you’d like to take a culinary journey, this is a great cookbook to use as your roadmap. Penguin Press; $ 37.00.~AB