This is also the debut cookbook for a great client of mine, Able Sense , an awesome web company that has expanded now to bring their craftsmanship to the reader with a new branch of the organization - Able Sense Publishing.
If you aren't familiar with Chef Jason Lynch here is some quick background; he is the head chef of Le Caveau Restaurant, which is located at the Domaine de Grande Pré Winery in Nova Scotia. He is also the head chef of The Black Spruce in Gros Morne Newfoundland.
Somewhere between those two extremely busy jobs he found the time to share his love of local eating through this collection of amazing recipes and reflections from his time "on the line".
This is a great addition to any kitchen library. The best part about this book is you only need a handful of the most basic kitchen tools to craft these dishes. The magic lies in the combination of seasonal ingredients to amaze the palate, only the way a seasoned chef knows how.
I immediately jumped at the chance to be part of this book, having worked with Chef Jason Lynch and the Able Sense team on some previous work.
I was ecstatic when I saw the final layout - they chose to go with huge colourful photos on EVERY page, as well as handful of double-truck spreads! It's a photographers heaven.