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.
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.