White Barn Inn Cookbook: Four Seasons at the Celebrated American Inn

White Barn Inn Cookbook: Four Seasons at the Celebrated American Inn

by Jonathan Cartwright, Susan Sully, Phillipe Schaff
     
 

Celebrating the seasonal cuisine served at the White Barn Inn Restaurant in Kennebunkport, Maine, this exquisite cookbook brings home the elegance of that Relais & Châteaux establishment. A 19th-century country house with an adjacent barn that gives the property its name, the inn combines rustic Maine ambiance with European-style service and innovative New…  See more details below

Overview

Celebrating the seasonal cuisine served at the White Barn Inn Restaurant in Kennebunkport, Maine, this exquisite cookbook brings home the elegance of that Relais & Châteaux establishment. A 19th-century country house with an adjacent barn that gives the property its name, the inn combines rustic Maine ambiance with European-style service and innovative New England cuisine. Featuring 100 recipes from the kitchen of executive chef Jonathan Cartwright, The White Barn Inn Cookbook presents menus ranging from intimate gatherings to elegant dinner parties. From a spring seafood feast of Lobster Spring Roll in a Thai-inspired Sweet Spicy Sauce and Grilled Tournedos of Local Cod Loin with Crispy Shrimp and Calamari, to a "Day after Thanksgiving Driving Tour of Picnic" of Spiced Pumpkin Soup, Turkey Sandwich with Stuffing and Cranberry Relish, and Butternut Squash Cookies, it's a treasury of superb meals.

Editorial Reviews

Publishers Weekly
A luscious Maine Lobster Roll with Peach Iced Tea and Strawberry Shortcake by the ocean at Kennebunkport, Maine, followed by a bike ride or a whale watch-what could be better? Just reading about the creations of chef Cartwright (Sully wrote the text) will lure readers to this charming American resort spot, favored by the Bush clan. Cartwright's international training shows up in sophisticated dishes like Carpaccio of Aged Tenderloin with a Szechuan Pepper and Soy Vinaigrette on a Salad of Beets and Daikon; Lemon Balm Souffl and Rosewater Ice Cream; and Poire William Cr me Br l e on a Sable Biscuit. However, the focus is on local seasonal produce, with masterpieces such as Hollandaise-Glazed Local Halibut on Spring Fiddleheads and Forest Mushrooms, and Pan-Seared New England Venison Cutlet with a Caramelized Sweet Potato Timbale, Red Cabbage, and Elderberry Sauce. Lobster is the star on the menu in spring and summer, with Lobster Bisque, and Poached Eggs on Kennebunkport Lobster Hash. Menus are refined yet homey, with brilliant combinations like Twice-Baked Rhubarb Crepe Souffle with Buttermilk Ice Cream; Black Cherry and Kirsch Baked Alaska; and for a special Thanksgiving appetizer, Pumpkin Soup with Seared Diver Scallops and Five-Spice Cream. Even if you don't have time to make your own Lobster Ravioli and can't get to Kennebunkport, this book, with its sumptuous photographs and seasonally arranged menus, provides an enchanting getaway all its own. (Nov.) Copyright 2003 Reed Business Information.

Product Details

ISBN-13:
9780762415953
Publisher:
Running Press Book Publishers
Publication date:
11/11/2003
Pages:
240
Product dimensions:
9.62(w) x 11.18(h) x 1.04(d)

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Meet the Author

Jonathan Cartwright, executive chef, has worked at some oF the finest Relais & Chateaux properties including Blantyre in Lennox, Massachusetts, the Horned Dorset Primavera in Puerto Rico, and the Hotel Bareiss in Germany. He began working at the White Barn Inn in 1994 and was named executive chef two years later. Cartwright’s contributions helped earn the restaurant the coveted Relais Gourmand status in 2001. Susan Sully is the author of several books including Savannah Style: Mystery and Manners. She frequently lectures and writes regularly about the decorative arts, architecture, and lifestyles for publications such as Southern Accents, Coastal Living, Classic American Home, and others. Philippe Schaff, photographer, worked in advertising and for a sports photography agency before becoming a war photographer covering Afghanistan. He served as a stills photographer on ten films before returning to advertising, and then devoted himself to creating art books.

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