The Jamie Kennedy CookbookeBook - 2014
"Chef Jamie Kennedy is devoted to local, seasonal, sustainable gastronomy, and in his pursuit to define and celebrate Canada's unique regional culinary character, he has been at the forefront of Canada's farm-to-table, slow food and local food movements. From his early days cooking at The Three Small Rooms in Toronto to Scaramouche and on to his own restaurants, the Palmerston, the ROM, JK Wine Bar and Gilead, among others, his food has evolved, but his outlook has never wavered. From French fries to Cornish hen galantines, from rhubarb jellies to pickled ramps, his philosophy of simplicity and pleasure shines through. In this celebration of Canadian food, he reveals much about his life's work, his challenges and successes. Soupstock, Empty Bowls and Local Food Movement dinners, all essential events on the foodie calendar, are part of Jamie's signature "food fight" for food security, supporting local producers and feeding the underserved. Jamie Kennedy is a quietly radical, deeply committed activist. Written with Canada's cutting edge culinary writer Ivy Knight, and featuring the stunning photography of Jo Dickins, this cookbook have readers running to their kitchens to start cooking magnificent food"--Provided by publisher.
Publisher: [Place of publication not identified] : HarperCollins Canada, 2014
Branch Call Number: 641.5971 KEN 2014
Characteristics: 1 online resource