Straight from the Line: Recipes and Reflections From a Chef at Work

Able Sense Publishing
4
Free sample

From award-winning chef and straight talker Jason Lynch comes this collection of appetizers, mains, soups, sauces, sides and desserts you can successfully make at home – without investing in expensive equipment or having to hire a sous chef.

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.

Read more

About the author

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.

http://chefjasonlynch.com

Read more

Reviews

5.0
4 total
Loading...

Additional Information

Publisher
Able Sense Publishing
Read more
Published on
Aug 1, 2013
Read more
Pages
140
Read more
ISBN
9780991778508
Read more
Language
English
Read more
Genres
Cooking / General
Read more
Content Protection
This content is DRM protected.
Read more
Read Aloud
Available on Android devices
Read more

Reading information

Smartphones and Tablets

Install the Google Play Books app for Android and iPad/iPhone. It syncs automatically with your account and allows you to read online or offline wherever you are.

Laptops and Computers

You can read books purchased on Google Play using your computer's web browser.

eReaders and other devices

To read on e-ink devices like the Sony eReader or Barnes & Noble Nook, you'll need to download a file and transfer it to your device. Please follow the detailed Help center instructions to transfer the files to supported eReaders.
Harold McGee
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
Among the major themes addressed throughout this new edition are:
Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods
On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Ree Drummond
Ree Drummond
©2017 GoogleSite Terms of ServicePrivacyDevelopersArtistsAbout Google
By purchasing this item, you are transacting with Google Payments and agreeing to the Google Payments Terms of Service and Privacy Notice.