Article content When a high-profile chef publishes a cookbook, itâs worthy of attention. Prince Edward Island chef Michael Smith, veteran TV cook and author of 10 cookbooks, has just issued Farm, Fire & Feast: Recipes from The Inn at Bay Fortune (Penguin, $40). His 11th book, when compared to many chefâs books, is user friendly, except for access to some specialty ingredients. You probably donât have wild watercress, spruce tree tips, radish pods, and the wild coastal plant sea sandwort, and a few other foods that his eight acres of fertile land offers. He calls his property a âculinary farmâ and âa paradise,â and readers who have not yet visited his country inn at the eastern tip of P.E.I. will wish they had dined at his table. But Smith knows how to reach regular cooks and his recipes are carefully written. He admits the secret of his salad dressing is that he uses a whole can of anchovies. Todayâs salad he calls âblue ribbonâ and it is certainly worthy of a special occasion.