The White Barn Inn Cookbook by Jonathan Cartwright

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Synopsis

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.
 

About Jonathan Cartwright

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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.
 
Published November 13, 2003 by Running Press. 264 pages
Genres: Cooking. Non-fiction

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Lobster is the star on the menu in spring and summer, with Lobster Bisque, and Poached Eggs on Kennebunkport Lobster Hash.

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