Patrick O’Connell’s Refined American Cuisine
By Patrick O’Connell. ISBN 13: 978 0821228456. Copyright 2004. Hardcover with 240 pages.
Patrick O'Connell is one of the pioneers of America’s culinary evolution. Selecting The Inn at Little Washington as one of the top ten restaurants in the world, international food critic 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 foods: 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.
A Mount Vernon bookplate, signed by the author, is included with your purchase.
Patrick O’Connell visited Mount Vernon on June 16, 2018 for the Inn at Little Washington 40th Anniversary Dinner.