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Open Kitchen: A Chef's Day at The Inn at Bay Fortune [Paperback]

Michael Smith (Author), Anita Stewart (Foreword)
5.0 out of 5 stars  See all reviews (2 customer reviews)

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Smoked salmon rye bread pudding with dill yogurt sauce, dijon mousse and juniper pickled red onions is the unwieldy title of a dish from Smith's award-winning first cookbook, Open Kitchen: A Cook's Day at the Inn at Bay Fortune, that belies the simple balance of perfectly conceived flavors and textures in a single bite. -- Kathleen Hickey, The National Post, March 4, 2000

Book Description

Whole Wheat Apple Flipjacks with My Mom's Applesauce, Caramel Butter and Bacon Roast Apples are just some of the delicious recipies you'll find in OPEN KITCHEN. The recipies include info about ingredients, preparation, timing and wines.

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Most helpful customer reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars Very readable and easy to use cook book. Oct 4 1998
By Susralph@aol.com
This is a most useful book and it is easy for the average cook to use. The recipes are understandable and easy to use. A fasicinating read and most interesting.
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5.0 out of 5 stars brilliant and a rewarding read Sep 22 1998
By A Customer
This was one of the finest cookbooks I have come across in years. Mr. Smiths mastery of maritime flavors quickly surfaces and he obviously has a highly refined and developed taste.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 5.0 out of 5 stars  2 reviews
7 of 8 people found the following review helpful
5.0 out of 5 stars Very readable and easy to use cook book. Oct 4 1998
By Susralph@aol.com - Published on Amazon.com
This is a most useful book and it is easy for the average cook to use. The recipes are understandable and easy to use. A fasicinating read and most interesting.
7 of 8 people found the following review helpful
5.0 out of 5 stars brilliant and a rewarding read Sep 22 1998
By A Customer - Published on Amazon.com
This was one of the finest cookbooks I have come across in years. Mr. Smiths mastery of maritime flavors quickly surfaces and he obviously has a highly refined and developed taste.
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