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

Able Sense Publishing
4
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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.

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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

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Additional Information

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