Canada's most celebrated chef reveals his food and his storyNo chef in Canada is respected for his devotion to local seasonal sustainable gastronomy and his relentless pursuit to define and celebrate Canada's unique regional culinary character than Jamie Kennedy Kennedy has been at the forefront of Canada's farm to table slow food and local food movements In this journey he has helped to nurture and strengthen the community of like minded producers chefs and consumers Moreover he has inspired others to join him in following this traditional yet revolutionary philosophy Throughout his illustrious and sometimes challenging career JK has always held the same truths to be fundamental to his food With JK The Jamie Kennedy Cookbook he offers everyone a taste of his extraordinary cooking 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 JK's philosophy of simplicity and pleasure shines through In this celebration of Canadian food Jamie Kennedy also reveals much about his life's work his challenges and successes and his engagement in a culinary and cultural revolution 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 underservedJamie Kennedy in his food and his life's work is a quietly radical deeply committed activist His passions are evident in this extraordinary cookbook Written with Canada's cutting edge culinary writer Ivy Knight and featuring the stunning photography of Jo Dickins JK The Jamie Kennedy Cookbook will turn heads open minds and have readers running to their kitchens to start cooking magnificent food

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