Season & Serve: A Cookbook for All Seasons Celebrates West Coast Cooking

Vancouver’s culinary community has a beautiful new addition: Season & Serve: A Cookbook for All Seasons, the debut title from West Coast recipe developer and lifestyle creator Melissa Leung. The cookbook is officially available and already creating buzz among home cooks who love seasonal, local food.

Known for her Season & Serve website and YouTube channel, Melissa has spent years inspiring readers to cook with the seasons, explore their gardens, and celebrate the ingredients that make the West Coast so special. Her new cookbook builds on that philosophy with a full year of recipes, menus, and seasonal inspiration.

A Celebration of West Coast Ingredients

This self-published first edition features 72 seasonal recipes, paired with inviting photography shot entirely by Melissa. Her dishes highlight local produce, coastal flavours, and a style that feels both elegant and totally achievable for everyday cooking.

Each seasonal chapter ends with a curated entertaining menu, including:

• A unique appetizer

• A signature cocktail

• A showstopping main dish

• Seasonal sides

• A dessert inspired by the ingredients of the moment

These menus are designed to help readers host with ease, whether planning a weekend dinner party or celebrating a special milestone at home.

Why This Cookbook Stands Out

Melissa’s approach to cooking is grounded, thoughtful, and rooted in real seasonal living. Her recipes reflect a balance of comfort and creativity, with flavours that feel unmistakably West Coast.

In her own words: “I wanted to create a cookbook that helps people slow down, savour the best West Coast ingredients, and bring more meaning into the meals they prepare.”

With its seasonal menus, photography, and Melissa’s signature warm style, this cookbook feels like a companion for cooking all year long.

Limited First Edition – Only 250 Copies

This initial print run is extremely limited, with only 250 copies available. Each book is a keepsake for anyone who loves to cook, garden, or support local West Coast creators.

Season & Serve: A Cookbook for All Seasons is available exclusively on the Season & Serve website, with Lower Mainland pick-up and shipping across BC and Canada.

About Melissa Leung

Melissa Leung is a Canadian recipe developer and lifestyle creator based on the West Coast. Through her platform Season & Serve, she shares recipes, gardening tips, seasonal living guides, and a growing line of creative products that celebrate slow, intentional home cooking.

Book Details

Title: Season & Serve: A Cookbook for All Seasons
Author: Melissa Leung
Publisher: Season & Serve / The Self Publishing Agency
Release Date: November 27, 2025
Price: $55.00
ISBN: 9781069313508
Where to Buy: https://seasonandserveblog.com/

More on Cookbooks

Italian Plum Tart

Fresh Italian prune plums are baked on top of an easy sweet tart crust before being glazed with apricot jam.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 45 minutes mins

Servings: 8

Course: Dessert

Cuisine: Italian

Ingredients Method

Ingredients

  

• 1/2 cup butter room temperature
• 1 tsp butter room temperature
• 1/4 cup granulated white suger
• 2 large egg yolks
• 1 tbsp vanilla extract
• 1/8 tsp sea salt
• 1 1/4 cup all-purpose flour
• 12-15 fresh Italian prune plums halved, pit removed
• 1 tbsp granulated white super
• 1/4 tsp apricot jam

Method

 

1. To prepare the sweet tart crust, add ½ cup of butter andsugar to the bowl of a stand mixer. Beat for 2 minutes, until the mixture islight and fluffy. Add the eggs, vanilla, and salt and mix to combine again.Gradually add the flour, mixing until just combined. Remove the dough from thebowl, form into a disc, and wrap in plastic wrap. Place in the refrigerator for1 hour.
2. Preheat the oven to 350 degrees F. Grease the sides andbottom of an 8-inch fluted tart pan with the remaining 1 teaspoon of butter.Set aside.
3. Lightly dust your worksurface and rolling pin with flourand roll out the sweet tart crust until it is ½-cm thick. Transfer to thegreased tart pan and gently press the dough into the sides and bottom of thepan. Trim the excess dough and place the tart in the refrigerator to chill for 15 minutes.
4. Once chilled, remove the tart from the refrigerator andused a fork to dock the bottom of the tart several times to prevent rising.Place in the center of the oven and bake for 15 minutes.
5. Remove the cooked tart shell from the oven and spread ¼cup of apricot jam on the bottom of the tart. Arrange the halved plums inconcentric circles on top of the apricot jam and sprinkle the sugar on top ofthe plums. Return the tart to the oven and bake for 25 to 30 minutes, or untilthe plums have softened.
6. Remove the tart from the oven and let it cool for 10minutes before glazing the plums with the remaining ¼ cup of apricot jam usinga pastry brush. Let cool completely before slicing and serving.