The Inn Chef: Creative Ingredients, Sensational Flavor

Overview

The Inn Chef shows how simple, everyday ingredients can be transformed into delicious cuisine.

Whether Michael Smith is preparing one of his signature dishes, hauling lobster traps alongside the local fishermen, or picking fresh dill from the Inn's lush kitchen garden, his cooking secrets, demystifies fine dining, and inspires passion for ...

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Overview

The Inn Chef shows how simple, everyday ingredients can be transformed into delicious cuisine.

Whether Michael Smith is preparing one of his signature dishes, hauling lobster traps alongside the local fishermen, or picking fresh dill from the Inn's lush kitchen garden, his cooking secrets, demystifies fine dining, and inspires passion for the art of cooking.

The cookbook features dishes that have made Smith's dining room famous:

  • Mushroom Strudel with Spinach Sauce and Merlot Swirl
  • Lobster with Roast Corn Lobster Pudding, Smoked Clam Corn Chowder, Pea Shoots, and Red Pepper Relish
  • Blue Cheese Crusted Beef Tenderloin with Cabernet Sauvignon Sauce, Horseradish Potatoes, and Crisp Onion Rings
  • Molten Dark Chocolate Cake with Mocha Sauce, Cappuccino Froth, and Orange Marmalade Mint Compote

Smith shares invaluable cooking hints and vegetable gardening tips.

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Product Details

  • ISBN-13: 9781896511146
  • Publisher: Firefly Books, Limited
  • Publication date: 3/4/2000
  • Pages: 192
  • Product dimensions: 8.78 (w) x 8.82 (h) x 0.70 (d)

Meet the Author

Author Michael Smith is the chef of The Inn at Bay Fortune on Prince Edward Island. Smith is a 1991 honors graduate of the Culinary Institute of America in New York. His experience includes work in kitchens in New York, London, Colorado, California, Texas, the Caribbean, and Venezuela. He has worked under David Bouley, Larry Forgione, Paul Sartory, and Albert Roux. Smith is also the author of "Open Kitchen: A Chef's Day at The Inn at Bay Fortune" (Callawind Publications), which topped food writer Marie Nightingale's list of the best new cookbooks for 1998.

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