The Shortt, C. Vincent 1947- editor text mau Lee, Mass Berkshire House c1996 1996 monographic eng

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240 pages : color illustrations ; 24 cm. The Inn Country Chefs Cookbook assembles feast menus from fourteen first-class chefs ranging from appetizers to dessert. Each recipes takes the reader step-by-step through the preparation of extraordinary four course meals. Each of the chefs provides valuable tips and culinary advice. The Inn Country Chefs Cookbook showcases more than 130 recipes to delight the palate ranging from Napoleon of Sea Scallops with Smoked Salmon & Chive Sauce and Grilled Barbecued Quail with Creamy Grits to Chocolate Ganache Tart with Pecan Crust and Seared Yellowfin Tuna with Thai Pepper Coulis & Roasted Eggplant Relish. A special 16-page color insert includes pictures by nationally acclaimed food photographers Michael Cunningham and Craig Hammel. -- Midwest Book Review [compiled by] C. Vincent Shortt. "Great recipes as featured on the public television series, Inn country chefs"--Cover. Includes index. n-us--- Cooking, American Hotels United States Cooks United States TX715 .I533 1996 641.5973 0936399805 96015177 DLC 960321 20180601154520.0 3051860