The Inn at Little Washington Cookbook
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The Inn at Little Washington Cookbook by Patrick O'connell
110 sparklingly original recipes from the world-renowned self-taught chef and founder of the three-star Michelin restaurant The Inn at Little WashingtonPatrick O'Connell, a self-taught chef who read cookbooks to learn how to cook, began his culinary career with a catering business in an old farmhouse, cooking on a wood stove with an electric frying pan purchased for $1.49 at a garage sale. To O'Connell's surprise, the pan was able for boil, saute, and deep fry for parties of up to 300 guests, which sharpened his awareness of how much could be done with very little. In 1978, his catering business evolved into a country restaurant and Inn, operating out of a defunct garage in a small Virginia town affectionately referred to as "Little" Washington. Now a multiple James Beard Award-winning and Michelin star restaurant, The Inn at Little Washington was America's first five-star Inn.
In The Little Inn at Washington Cookbook, O'Connell assembles elegant, simple, and straightforward recipes that elevate everyday ingredients. With helpful, detailed instructions, O'Connell teaches you how to make over one hundred dishes, from Fresh Tuna Tartare on Tuna Carpaccio with Wasabi Mayonnaise and Miniature Caramelized Onion Tartlets to Rockfish Roasted with White Wine, Tomatoes, and Black Olives on Toasted Couscous and Steamed Lobster with Grapefruit Butter Sauce. He also includes delicious desserts, such as Rosemary Cr me Brule and Double-Pumpkin Roulade, and savory sides, like Creamy Garlic Polenta and My Grandmother's Baked Beans.
With over three hundred stunning, mouthwatering photographs and thoughtful reflections from O'Connell, The Inn at Little Washington Cookbook is a fresh and glorious resource and a romantic culinary journey through the Virginia countryside.
Patrick O'Connell, a native of Washington, D.C., began his culinary career at the age of fifteen, working after school in a neighborhood restaurant. He supported himself as a theatre student at Catholic University of America by working as a server. O'Connell started a catering business in the Shenandoah Valley with Reinhardt Lynch in 1972, which eventually became The Inn at Little Washington. The Inn, which is a member of the elite Relais and Chateau Association in Paris, achieved the first perfect score in the Zagat ranking system's history. Patrick O'Connell was nominated Best Chef of the Mid-Atlantic Region by the James Beard Awards in 1993, and The Inn at Little Washington was named Restaurant of the Year.
O'Connell was one of the first inductees into Who's Who in American Food & Beverage. He resides in Washington, D.C. Tim Turner is an expert in the field of culinary photography. Charlie Trotter's and Charlie Trotter's Vegetables are two of his prior novels.
His images have appeared in periodicals such as Food and Wine, Bon Appetit, and Ladies' Home Journal, as well as various commercials.
| SKU | Unavailable |
| ISBN 13 | 9780679447368 |
| ISBN 10 | 0679447369 |
| Title | The Inn at Little Washington Cookbook |
| Author | Patrick O'connell |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Random House USA Inc |
| Year published | 1996-11-19 |
| Number of pages | 208 |
| Prizes | Short-listed for James Beard Foundation Book Awards (Food Photography) 1997 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |