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Straight from the Line by Chef Jason Lynch
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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 8.5x11 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.

Sample Recipe

Lobster and Avocado Tostadas

The Buzz

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

The Author

A portrait of Jason Lynch

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.

Press Kit

Download the Straight from the Line Press Kit (38.9MB ZIP archive)

Book details

ISBN: 978-0-9917785-0-8
Paperback: 140 pages
Published in 2013 by Able Sense Publishing Limited
Copyright © 2013 by Jason lynch

Table of Contents

  1. Foreword
  2. Introduction
  3. You mean you don’t have staff?
  4. Salads & appetizers
  5. Mains (beef, chicken & lamb)
  6. Mains (fish & seafood)
  7. Shopping local: Your ideals and the current reality
  8. Sides
  9. It’s all about the product
  10. Soups
  11. Dressings & sauces
  12. Wake up! You’re paying for this!
  13. Desserts
  14. Something to be shared
  15. Index
  16. About Straight from the Line
  17. About the author