The Inn Chef: Creative Ingredients, Sensational Flavor

by Michael Smith

The Inn Chef companion cookbook takes you behind the scenes and captures the inspiration and energy of the television series. The cookbook features spectacular dishes Smith has prepared on the show — 41 dishes comprising over 160 individual recipes. Series dishes that have made Smith’s dining room one of the twelve highest rated restaurants in Canada include:

* Oyster Mushroom Strudel with Spinach Sauce and a Merlot Swirl
* She Lobster with Roast Corn 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

In addition, you can read all about the true stars of the show — Smith’s bountiful, fresh ingredients that inspire his cuisine — and share in Smith’s invaluable cooking hints. You will also go behind the scenes to experience the making of the TV show.

Genres: Cookbooks

192 pages, Hardcover

First published March 4, 2000

About the author

Librarian Note: There is more than one author in the Goodreads database with this name.

Chef Michael Smith graduated with honors from the prestigious Culinary Institute of America in New York in 1991. He worked in London, South American and Caribbean restaurants before coming back to North America and Manhattan.

In 1992 he moved to Prince Edward Island, from where he has become Canada's best-known chef, the winner of the James Beard Award for Cooking Show Excellence and host of Chef at Home, Chef at Large and The Inn Chef on Food Network Canada and in 26 other countries.

He is today an award winning cookbook author, newspaper columnist, roving Canadian cuisine ambassador, restaurant chef and home cook.