About this ebook
110 sparklingly original recipes from the world-renowned self-taught chef and founder of the three-star Michelin restaurant The Inn at Little Washington
Patrick 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, sauté, 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 Crème Brulé 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 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, sauté, 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 Crème Brulé 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.
About the author
A native of Washington D.C., Patrick O'Connell began his culinary career at the age of fifteen, working in a neighborhood restaurant after school. As a drama student at Catholic University of America, he financed his education working as a waiter. In 1972, together with Reinhardt Lynch, O'Connell began a catering enterprise in the Shenandoah Valley that eventually evolved into The Inn at Little Washington.
A member of the prestigious Paris-based Relais and Chateau Association, The Inn received the first perfect score in the history of the Zagat rating system. The James Beard Awards named Patrick O'Connell Best Chef of the Mid-Atlantic region in 1993 and selected The Inn at Little Washington as Restaurant of the Year. O'Connell was one of the original inductees into "Who's Who of Food and Beverage in America." He lives in Washington, Virginia.
Tim Turner is a preeminent food photographer. His previous books include Charlie Trotter's and Vegetables also by Charlie Trotter. His photographs have appeared in Food and Wine, Bon Appetit and Ladies' Home Journal, among other publications, as well as numerous advertisements.
A member of the prestigious Paris-based Relais and Chateau Association, The Inn received the first perfect score in the history of the Zagat rating system. The James Beard Awards named Patrick O'Connell Best Chef of the Mid-Atlantic region in 1993 and selected The Inn at Little Washington as Restaurant of the Year. O'Connell was one of the original inductees into "Who's Who of Food and Beverage in America." He lives in Washington, Virginia.
Tim Turner is a preeminent food photographer. His previous books include Charlie Trotter's and Vegetables also by Charlie Trotter. His photographs have appeared in Food and Wine, Bon Appetit and Ladies' Home Journal, among other publications, as well as numerous advertisements.
Rate this ebook
Tell us what you think.
Reading information
Smartphones and tablets
Install the Google Play Books app for Android and iPad/iPhone. It syncs automatically with your account and allows you to read online or offline wherever you are.
Laptops and computers
You can listen to audiobooks purchased on Google Play using your computer's web browser.
eReaders and other devices
To read on e-ink devices like Kobo eReaders, you'll need to download a file and transfer it to your device. Follow the detailed Help Center instructions to transfer the files to supported eReaders.
