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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.
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