cover image THE WHITE BARN INN COOKBOOK: Four Seasons at the Celebrated American Inn

THE WHITE BARN INN COOKBOOK: Four Seasons at the Celebrated American Inn

Jonathan Cartwright, Laurence Bongiorno, Phillipe Schaff, , photos by Phillippe Schaff. . Running Press, $35 (264pp) ISBN 978-0-7624-1595-3

A luscious Maine Lobster Roll with Peach Iced Tea and Strawberry Shortcake by the ocean at Kennebunkport, Maine, followed by a bike ride or a whale watch—what could be better? Just reading about the creations of chef Cartwright (Sully wrote the text) will lure readers to this charming American resort spot, favored by the Bush clan. Cartwright's international training shows up in sophisticated dishes like Carpaccio of Aged Tenderloin with a Szechuan Pepper and Soy Vinaigrette on a Salad of Beets and Daikon; Lemon Balm Soufflé and Rosewater Ice Cream; and Poire William Crème Brûlée on a Sable Biscuit. However, the focus is on local seasonal produce, with masterpieces such as Hollandaise-Glazed Local Halibut on Spring Fiddleheads and Forest Mushrooms, and Pan-Seared New England Venison Cutlet with a Caramelized Sweet Potato Timbale, Red Cabbage, and Elderberry Sauce. Lobster is the star on the menu in spring and summer, with Lobster Bisque, and Poached Eggs on Kennebunkport Lobster Hash. Menus are refined yet homey, with brilliant combinations like Twice-Baked Rhubarb Crepe Souffle with Buttermilk Ice Cream; Black Cherry and Kirsch Baked Alaska; and for a special Thanksgiving appetizer, Pumpkin Soup with Seared Diver Scallops and Five-Spice Cream. Even if you don't have time to make your own Lobster Ravioli and can't get to Kennebunkport, this book, with its sumptuous photographs and seasonally arranged menus, provides an enchanting getaway all its own. (Nov.)