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.