Inn on the Twenty Cookbook

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

Inn on the Twenty is a famous inn and restaurant in the Niagara region
that has been recognized with the CAA’s Four Diamond Award. Anna and
Michael Olson are its chefs and owners.

This book is all about farm-fresh food in the Niagara region of
Ontario, and the local wines that enhance it. Its tendency to be
pretentious is knocked into perspective by the authors’ sense of
humor.

Start with the Olsons’ recipe for shrimp on mashed potato, served in
a martini glass and trimmed with a paper cocktail umbrella, and you may
think your leg’s being pulled. Flip to recipes like Roasted Pepper
Salad or Beef Tenderloin Meurette and you’re into the practical, if
trendy, fare that characterizes the collection. Turn to Sea Scallops on
Apricot Butter and find yourself in the too-precious category that the
authors just can’t resist slipping in now and then. Who could pass up
Asparagus Risotto with Mint and Goat Cheese, or Terrine of Chicken and
Quail with Pistachios and Apricots? As Olson suggests, close your eyes
and savor the moment.

The style is friendly and chatty, even robust, with a take-no-hostages
attitude when it comes to quality ingredients. Many of the recipes are
somewhat complex, often calling for advanced cooking skills.

The 16 color photos enliven the work and help to offset the negative
impression created by the many poorly reproduced black-and-white shots.

In spite of the contrasts and contradictions, the book is fascinating
reading and includes enough variety to tempt any cook with an interest
in upscale dining.