Focussing on the number and availability of ingredients, the recipes in Straight from the Line are designed to be adaptable. Whether it’s omelettes, roasted root vegetables, lobster and avocado tostadas, gnocchi, crème caramel, or Eton mess, each recipe reflects an appreciation for how home cooking tends to happen in real life. Between recipes Jason offers his candid take on the state of the restaurant industry, on the pleasures and limits of shopping local, the joys and common pitfalls of entertaining at home, and more.
The book features full-colour photography throughout. With a foreword by Canadian restaurateur David Barette.
Jason Lynch was born and raised in Nova Scotia’s Annapolis Valley. He studied at Le Cordon Bleu Culinary Arts Institute in Ottawa, and upon returning to Nova Scotia was part of the team at Acton’s Restaurant in Wolfville before joining Domaine de Grand Pré Winery’s Le Caveau Restaurant in 2003. In 2007 he took over as Le Caveau’s executive chef. At the forefront of the local food movement in the region, Jason sources roughly 80 percent of the restaurant’s ingredients locally. The restaurant was named one of twenty world’s best winery restaurants by Wine Access magazine. Jason is also executive chef at the Black Spruce Restaurant in Gros Morne National Park.
Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion.
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