Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington
Bulfinch, September, 2004.
Hardcover, 240 pages.
Since 1978, The Inn at Little Washington has been turning out extraordinary American cuisine, thanks to master chef Patrick O'Connell and his partner, Reinhardt Lynch. O'Connell, a self-taught chef, was the 2001 winner of the James Beard Foundation Award for Outstanding Chef in America. Now in this new cookbook he shares anecdotes from his life and recipes from some of his fantastic dishes. Pan-Roasted Maine Lobster with Rosemary Cream, A Burst of Camembert on Baby Greens, Sesame-crusted Sea Bass in an Aromatic Broth, Medallions of Poached Salmon on Spinach-Filled Tortelli are just some of the mouth-watering entrees he shares with readers. And the desserts are simply delightful: Strawberry-Rhubarb Shortcake with Creme Fraiche Ice Cream, Pear Trio: Pear Sorbet, Pear Tart and Fallen Pear Souffle, Frozen Eggnog Souffle and Frozen White Chocolate and Pistachio Terrine are all within the reach of the home cook.
The recipes are simple enough and the directions clear enough that the home cook can navigate the recipes without fear of disaster. With gorgeous photos and O'Connell's funny stories -- about everything from his mother's unique entertaining style to the day he inadvertently bought a truckload of blueberries -- make for an absolutely wonderful resource for any cook.
Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington is available for purchase on Amazon.com
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This review was published in the September-October, 2004 of The Internet Writing Journal.
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