Many of Kennedy's big-flavoured, no-shortcut dishes cost: money to source fresh (local lamb, for instance, for autumn's Lamb Rack with Fava Bean Risotto; or time and motion, as in the same season's Chestnut Ice Cream with Warm Chocolate Sauce. (Kennedy affords a truc de cuisine: before roasting chestnuts, soak them in salt water to ease the shells' removal.) "The amount of effort exerted is directly proportional to the excellence of the result." Still, Kennedy is not above using out-of-season produce (cannily preserved). A splendid example is Summer Fruits in Rum--berries layered in sugar and booze in a crock--summer's glory relived in the coldest months.
A final note: This book possesses a stitched binding and easily lies flat. The margins are wide, the type handsome, the colour photographs of dishes and thumbnail snapshots of the author and his colleagues and family utterly beguiling. --Ted Whittaker
Jamie Kennedy is one of Canada's most outstanding chefs. He is the owner and Executive Chef at the ROM in Toronto. In high school he created a culinary club and discovered the significance of food and wine.
Cooking became Jamie's vocation when he apprenticed at the Windsor Arms Hotel after finishing the Advanced Cook course at George Brown College in Toronto at age 17. He went on to become a cook in Switzerland before returning to Canada to partner with Michael Stadtlander in Scaramouche, a Toronto restaurant modeled on the French three-star system that was heralded as a new phase in Canadian culinary history. This year, he was named Chef of the Year by the Ontario Hostelry Institute.
Born in Toronto, he lived in New Haven, Connecticut as a teenager before returning to Ontario, where he has lived ever since. When hes not at the restaurant, Jamie enjoys travelling and reading about, collecting and drinking wine. Despite his busy schedule, family is important to Jamie, and he strives to spend as much time as possible with his four children.