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The Inn at Little Washington Cookbook: A Consuming Passion
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The Inn at Little Washington Cookbook: A Consuming Passion Hardcover - 1996

by Patrick O'Connell

The Inn at Little Washington, located just south of Washington, D.C., owes its international reputation to Patrick O'Connell's brilliant cuisine. Now, here for the first time, are 138 of his favorite recipes, presented in a straightforward, clear, and sparkingly original fashion. 250 color photos.


From the publisher

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.

From the rear cover

Home cooks and professionals will find the 110 recipes in this elegant, oversize cookbook straightforward, clearly presented, and sparklingly original. From Miniature Caramelized Onion Tartlets to Soft-Shell Crab Saute with Tomato, Cilantro, Lime, and Hazelnuts to Charcoal-Grilled Poussins Marinated in Blackberry Vinegar to Rockfish Roasted with White Wine, Tomatoes, and Black Olives on Toasted Cous-cous, every recipe is surprising, fresh, and breathtaking. The Inn at Little Washington Cookbook includes over three hundred glorious full-color photographs that provide stunning views of The Inn and its rural surroundings, as well as O'Connell's own amusing account of how he became a chef and built The Inn into a multimillion-dollar, world-famous culinary shrine.

Details

  • Title The Inn at Little Washington Cookbook: A Consuming Passion
  • Author Patrick O'Connell
  • Binding Hardcover
  • Edition First Edition
  • Pages 208
  • Volumes 1
  • Language ENG
  • Publisher Random House, New York
  • Date 1996-11-19
  • Illustrated Yes
  • Features Illustrated, Index
  • ISBN 9780679447368 / 0679447369
  • Weight 3.05 lbs (1.38 kg)
  • Dimensions 11.8 x 9.3 x 0.88 in (29.97 x 23.62 x 2.24 cm)
  • Themes
    • Cultural Region: Mid-Atlantic
    • Cultural Region: Southeast U.S.
    • Geographic Orientation: District of Columbia
    • Geographic Orientation: Virginia
  • Library of Congress subjects Cookery, American, Inn at Little Washington
  • Library of Congress Catalog Number 96015471
  • Dewey Decimal Code 641.509

Media reviews

Citations

  • Booklist, 09/15/1996, Page 197

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.

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