Straight from the Line: Recipes and reflections from a chef at work
by Jason Lynch
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.
The print edition is 140 pages of beautifully photographed recipes on 8.5×11 100lb glossy paper with offset printing.
The eBook edition comes in ePub, PDF, and Mobi formats, allowing you to read it on virtually any e-reader devices.
Paperback: 140 pages
Published in 2013 by Able Sense Publishing Limited
Copyright © 2013 by Jason lynch
Table of Contents
You mean you don’t have staff?
Salads & appetizers
Mains (beef, chicken & lamb)
Mains (fish & seafood)
Shopping local: Your ideals and the current reality
It’s all about the product
Dressings & sauces
Wake up! You’re paying for this!
Something to be shared
About Straight from the Line
About the author
“The next best thing to having Jason Lynch in your kitchen is to have his recipes, though a journey to his restaurant is an experience to remember. I enjoyed one of the best meals of my life prepared by Jason and his team. We lingered over dinner and I’ve savoured the memory ever since.”
– AMY TROTTER HOUSTON, Travel Correspondent, WorldGuide
“What a night! The meal at Le Caveau was tremendous (Jason is one of the top chefs in all of Canada) but the wine pairings with our various courses demonstrated the purest meaning of ‘terroir’, how the foods of a region can be complemented perfectly by wines grown in that same Annapolis Valley soil. It really was a spectacular evening.”
– ANITA STEWART, Culinary Activist
“Jason calls it the way he sees it and his eyesight is better than 20/20. Great stories, great recipes and great pictures make this a must-have for any book collection.”
– CHEF PAUL ROGALSKI, Culinary Director/Owner, Rouge Restaurant
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.