The Inn at Little Washington Cookbook: A Consuming Passion

The Inn at Little Washington Cookbook: A Consuming Passion

by Patrick O'Connell
The Inn at Little Washington Cookbook: A Consuming Passion

The Inn at Little Washington Cookbook: A Consuming Passion

by Patrick O'Connell

Hardcover

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Overview

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.

Product Details

ISBN-13: 9780679447368
Publisher: Random House Publishing Group
Publication date: 11/19/1996
Pages: 208
Sales rank: 363,449
Product dimensions: 9.40(w) x 11.80(h) x 0.90(d)

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.

Read an Excerpt

INTRODUCTION
(Continues…)



Excerpted from "The Inn at Little Washington Cookbook"
by .
Copyright © 1996 Patrick O'Connell.
Excerpted by permission of Random House Publishing Group.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

What People are Saying About This

Larry King

One of the best and most romantic restaurants in the world is finally in print.

Mike Nichols

There are few places in the world where I would rather eat than The Inn at Little Washington.

Willard Scott

What a treasure this book is! Not only fastastic recipes, but a beautiful picture of our beloved Virginia countryside.

Craig Claiborne

Patrick O'Connell is one of the greatest American chefs. This beautiful book is an excellent reflection of the food he prepares and serves at The Inn at Little Washington.

David Brinkley

If there is a finer restaurant in the United States, I have not found it.

Daniel Boulud

Patrick O'Connell's style of cooking truly captures the harmony between the rich bounty of rural Virginia and the stylish elegance of The Inn at Little Washington. With this beautiful book, O'Connell raises his artistry to new heights.

Alice Waters

This book will transport you to the utterly extraordinary Inn at Little Washington, where the food depends upon local farmers and ranchers, whose glorious produce shines through these enchanging recipes.

Recipe

A Recipe from The Inn at Little Washington Cookbook

My Grandmother's Rhubarb Pizza with Ginger Ice Cream

Serves 6

Although my grandmother did have a rhubarb patch, she wasn't into making pizzas. But if she had been, they probably would have tasted something like these. (A chef has to take a little poetic license once in a while to keep his clients intrigued.)

In the restaurant, we use a flaky croissant dough for the crust, and you may too. But here we're calling for purchased puff pastry. The pizzas may be completely assembled well in advance and baked just before serving.

1 package puff pastry
8 thick stalks red rhubarb
1 quart water
1 1/2 cups sugar
1 cup Raspberry Puree (recipe follows)
Nonstick cooking spray
1/4 cup sugar (combined with 1 teaspoon ground cinnamon)

Ginger Ice Cream

[Optional garnishes: sliced strawberries, dried cherries, toasted green pistachios, and grated white chocolate]

On a floured board, roll the pastry out 1/8 inch thick. Lay a bowl about 5 inches in diameter upside down on the dough and cut out 6 circles with a sharp paring knife. Place the pastry rounds between sheets of waxed paper and refrigerate.

Wash the rhubarb and trim off any leaves, cutting off any brown or bruised spots. Using a very sharp knife, slice 6 stalks on the bias about 1/8 inch thick. Roughly chop the remaining 2 stalks and keep separate.

In a 4-quart saucepan, combine the water, sugar, and Raspberry Puree over medium heat. Bring just to a boil.

Place the rhubarb slices in a stainless steel bowl and carefully pour the hot liquid over them just to cover, leaving about 2 cups liquid in the pan.

Add the chopped rhubarb to the liquid left in the pan and simmer until very soft. Remove from the heat. Strain, reserving the liquid, and puree the rhubarb in a food processor or blender until smooth.

Return the liquid to the stove and simmer until reduced to a syrupy consistency.

To Assemble:

Preheat the oven to 375°.

Remove the pizza rounds from the refrigerator. Spray several baking sheets with nonstick spray and lay the rounds on them. Spread about 1 tablespoon of the rhubarb puree evenly over each round. Lift the rhubarb slices out of their liquid and arrange on top of the puree in concentric circles.

Bake in the lower half of the oven for 6 to 8 minutes, or until the pastry is crisp and golden brown. Remove from oven and brush with the rhubarb syrup.

To Serve:

Sprinkle each of 6 serving plates lightly with cinnamon sugar in a ribbon-like pattern.

Place a warm, glazed pizza on each plate and top with a small scoop of Ginger Ice Cream.

[Editor's note: At the restaurant, Patrick O'Connell often serves the pizzas plain. If you'd like to decorate them the way he did at the class, decorate with sliced strawberries, dried cherries, toasted pistachios, and then sprinkle grated white chocolate over the pizzas when they are (ot out of the oven—it will melt like cheese.]

Raspberry Puree

Makes 1 cup

3 pints fresh raspberries

1 tablespoon fresh lemon juice

3 to 4 tablespoons sugar

Puree the berries in a food processor. Strain through a fine strainer to remove all the seeds, pressing hard on the solids with a rubber spatula to extract all the liquid.

Add the lemon juice and mix well.

Add the sugar 1 tablespoon at a time, tasting after each addition, until the desired sweetness is obtained.

Note: You may substitute frozen raspberries, but reduce the sugar by one-half.

Excerpted from The Inn at Little Washington Cookbook, copyright © 1996 by Patrick O'Connell. Published by Random House, Inc. All rights reserved. No part of this excerpt may be reprinted without permission in writing from the publisher.

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