Patrick O'Connell's Refined American Cuisine by Patrick O'Connell
The Inn at Little Washington

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Synopsis

Patrick O'Connell is often referred to as the Pope of American Cuisine. He is one of the pioneers in our country's culinary evolution over the last quarter century. Selecting The Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells hails O'Connell as "a rare chef with a sense of near-perfect taste, like a musician with perfect pitch." As a self-taught chef who learned to cook by reading cookbooks, he has a unique ability to write recipes that are easy to follow and that produce delicious results. In this groundbreaking work, O'Connell celebrates the coming-of-age of American cooking and illustrates that we at last have our own equivalent to the haute cuisine of the great chefs of Europe. He manages to demonstrate that reproducing his versions of refined American cuisine is not only surprisingly doable but often easier than replicating the classic American dishes we grew up with. O'Connell offers vastly refined versions of his favorite American food: Macaroni and Cheese with Virginia Country Ham, Wild Mushroom Pizza, Crab Cake "Sandwich" with Fried Green Tomatoes, Pan-Roasted Maine Lobster with Rosemary Cream, Veal Medallions with Country Ham Ravioli, and Warm Plum Torte with Sweet Corn Ice Cream. All the recipes use readily available ingredients and are written in a clear, easy-to-follow voice - the voice of a self-taught chef who wants to share his love of food and hard-earned expertise. But even more refreshing than the delectable recipes are O'Connell's musings on his upbringing, American food, and entertaining. Reading this warm, witty book is the next best thing to dining at The Inn at Little Washington. Cooking from it is even better!
 

About Patrick O'Connell

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Award-winning chef and owner of the Inn at Little Washington, Patrick O'Connell is also the author of the best-selling cookbook The Inn at Little Washington: A Consuming Passion. He is the winner of the James Beard Award for Outstanding Chef for 2001.
 
Published September 22, 2004 by Bulfinch. 240 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Patrick O'Connell's Refined American Cuisine

Publishers Weekly

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The great chef Patrick O'Connell went to college to please his parents. "They bought into the American dream, believing that their children should never have to toil, sweat, or perform phys

Aug 30 2004 | Read Full Review of Patrick O'Connell's Refined A...

Publishers Weekly

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The recipes collected here, which O'Connell explains with warmth and simplicity and introduces with wonderfully funny memories from his baby boomer childhood, demonstrate that the greatest American cooking is more than a version of regional cuisine.

Aug 30 2004 | Read Full Review of Patrick O'Connell's Refined A...

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