000			01820cam a2200337 a 4500
999			_c270853 _d270853
001			3051860
003			OSt
005			20180601154520.0
008			960321s1996 maua 001 0 eng
010			_a 96015177
020			_a0936399805
040			_aDLC _cDLC _dDLC
043			_an-us---
050	0	0	_aTX715 _b.I533 1996
082	0	0	_a641.5973 _220
245	0	4	_aThe Inn country chefs cookbook / _c[compiled by] C. Vincent Shortt.
260			_aLee, Mass. : _bBerkshire House, _cc1996.
300			_a240 pages : _bcolor illustrations ; _c24 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_a"Great recipes as featured on the public television series, Inn country chefs"--Cover.
500			_aIncludes index.
520			_aThe 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
650		0	_aCooking, American.
650		0	_aHotels _zUnited States.
650		0	_aCooks _zUnited States.
700	1		_aShortt, C. Vincent, _d1947- _eeditor
730	0		_aInn country chefs.
942			_2lcc _c6 _hTX715 .I533 1996