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Author: Patrick O'Connell
Publisher: Bulfinch
ISBN: 9780821228456
Category : Cooking
Languages : en
Pages : 240
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Book Description
Patrick O'Connell is often referred to as the Pope of American Cuisine. He is one of the pioneers in our country's culinary evolution over the last quarter century. Selecting The Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells hails O'Connell as "a rare chef with a sense of near-perfect taste, like a musician with perfect pitch." As a self-taught chef who learned to cook by reading cookbooks, he has a unique ability to write recipes that are easy to follow and that produce delicious results. In this groundbreaking work, O'Connell celebrates the coming-of-age of American cooking and illustrates that we at last have our own equivalent to the haute cuisine of the great chefs of Europe. He manages to demonstrate that reproducing his versions of refined American cuisine is not only surprisingly doable but often easier than replicating the classic American dishes we grew up with. O'Connell offers vastly refined versions of his favorite American food: Macaroni and Cheese with Virginia Country Ham, Wild Mushroom Pizza, Crab Cake "Sandwich" with Fried Green Tomatoes, Pan-Roasted Maine Lobster with Rosemary Cream, Veal Medallions with Country Ham Ravioli, and Warm Plum Torte with Sweet Corn Ice Cream. All the recipes use readily available ingredients and are written in a clear, easy-to-follow voice - the voice of a self-taught chef who wants to share his love of food and hard-earned expertise. But even more refreshing than the delectable recipes are O'Connell's musings on his upbringing, American food, and entertaining. Reading this warm, witty book is the next best thing to dining at The Inn at Little Washington. Cooking from it is even better!
Author: Patrick O'Connell
Publisher: Bulfinch
ISBN: 9780821228456
Category : Cooking
Languages : en
Pages : 240
Get Book
Book Description
Patrick O'Connell is often referred to as the Pope of American Cuisine. He is one of the pioneers in our country's culinary evolution over the last quarter century. Selecting The Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells hails O'Connell as "a rare chef with a sense of near-perfect taste, like a musician with perfect pitch." As a self-taught chef who learned to cook by reading cookbooks, he has a unique ability to write recipes that are easy to follow and that produce delicious results. In this groundbreaking work, O'Connell celebrates the coming-of-age of American cooking and illustrates that we at last have our own equivalent to the haute cuisine of the great chefs of Europe. He manages to demonstrate that reproducing his versions of refined American cuisine is not only surprisingly doable but often easier than replicating the classic American dishes we grew up with. O'Connell offers vastly refined versions of his favorite American food: Macaroni and Cheese with Virginia Country Ham, Wild Mushroom Pizza, Crab Cake "Sandwich" with Fried Green Tomatoes, Pan-Roasted Maine Lobster with Rosemary Cream, Veal Medallions with Country Ham Ravioli, and Warm Plum Torte with Sweet Corn Ice Cream. All the recipes use readily available ingredients and are written in a clear, easy-to-follow voice - the voice of a self-taught chef who wants to share his love of food and hard-earned expertise. But even more refreshing than the delectable recipes are O'Connell's musings on his upbringing, American food, and entertaining. Reading this warm, witty book is the next best thing to dining at The Inn at Little Washington. Cooking from it is even better!
Author: Patrick O'Connell
Publisher: Random House
ISBN: 0679644962
Category : Cooking
Languages : en
Pages : 389
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Book Description
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.
Author: Patrick O'Connell
Publisher: Rizzoli Publications
ISBN: 0847845133
Category : House & Home
Languages : en
Pages : 257
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Book Description
The remarkable story of the architecture and interior design of America’s most famous country inn and restaurant. The transformation of the internationally acclaimed Inn at Little Washington—from a rural garage into a sumptuous country house hotel—reads like an enchanted fairy tale. Legendary chef and owner Patrick O’Connell tells the story of how this property was reimagined with a team of skilled designers and architects. The inn, which opened in 1978, is considered a masterpiece in American hotel and restaurant design and has expanded to include not only the original main building, but an entire village of cottages, guesthouses, and gardens. British interior designer Joyce Conwy Evans collaborated with O’Connell in creating the sensational English-style ambience. Lavishly photographed and enhanced by Conwy Evans’s watercolor renderings, this gorgeous book features luxurious guest rooms, stunning bathrooms, exquisite tabletop vignettes, floral arrangements, and displays of art, which will inspire every home decorator.
Author: Francine Segan
Publisher: Random House
ISBN: 0679644989
Category : Cooking
Languages : en
Pages : 344
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Book Description
“Shakespeare’s Kitchen not only reveals, sometimes surprisingly, what people were eating in Shakespeare’s time but also provides recipes that today’s cooks can easily re-create with readily available ingredients.” —from the Foreword by Patrick O’Connell Francine Segan introduces contemporary cooks to the foods of William Shakespeare’ s world with recipes updated from classic sixteenth- and seventeenth-century cookbooks. Her easy-to-prepare adaptations shatter the myth that the Bard’s primary fare was boiled mutton. In fact, Shakespeare and his contemporaries dined on salads of fresh herbs and vegetables; fish, fowl, and meats of all kinds; and delicate broths. Dried Plums with Wine and Ginger-Zest Crostini, Winter Salad with Raisin and Caper Vinaigrette, and Lobster with Pistachio Stuffing and Seville Orange Butter are just a few of the delicious, aromatic, and gorgeous dishes that will surprise and delight. Segan’s delicate and careful renditions of these recipes have been thoroughly tested to ensure no-fail, standout results. The tantalizing Renaissance recipes in Shakespeare’s Kitchen are enhanced with food-related quotes from the Bard, delightful morsels of culinary history, interesting facts on the customs and social etiquette of Shakespeare’ s time, and the texts of the original recipes, complete with antiquated spellings and eccentric directions. Patrick O’Connell provides an enticing Foreword to this edible history from which food lovers and Shakespeare enthusiasts alike will derive nourishment. Want something new for dinner? Try something four hundred years old. NOTE: This edition does not include photos.
Author: Andrew Dornenburg
Publisher: John Wiley & Sons
ISBN: 0471287857
Category : Cooking
Languages : en
Pages : 450
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Book Description
"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.
Author: Rick Tramonto
Publisher: Random House
ISBN: 0375507604
Category : Cooking
Languages : en
Pages : 0
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Book Description
Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicago’s Tru, Rick Tramonto. Amuse-bouche are a fa-vorite of diners at Tru, many of whom come expressly to enjoy the “grand amuse"--an assortment of four different taste sensations. Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprising—but always exquisite—that will inspire home cooks to share these culinary jewels with their guests. From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramonto’s creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques. Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes and with fifty-two full-page color photographs by James Beard Award--winning photographer Tim Turner, Amuse-Bouche enchants the eyes as much as an amuse pleases the palate.
Author: Relais & Châteaux North America
Publisher: Rizzoli Publications
ISBN: 0847849317
Category : House & Home
Languages : en
Pages : 242
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Book Description
For all seasons and all occasions, a comprehensive entertaining book that provides the best ideas from such acclaimed establishments in North America as Blackberry Farm and Meadowood. The Art of Entertaining presents seventeen seasonal parties, both intimate and grand, held at a variety of Relais & Châteaux venues. These hospitality insiders, who transform their properties into perfect settings, share their ideas for creating parties that can be translated to every home. The themes, floral choices, festive table displays, recipes for cocktails and dishes, and much more show you how to wow guests with unexpected touches. Set the mood for an elegant New Year’s Eve party by covering ceilings with gold balloons. To dazzle friends on the Fourth of July, make a cake in patriotic red, white, and blue and light sparklers on top. Create a cowboy-themed cookout with haystack seating and wildflowers. This beautifully photographed go-to tome will be embraced by hosts and hostesses seeking fresh inspiration from the most admired chefs and entertainers in America. BOOK FEATURES BY SEASON: SPRING: The Inn at Dos Brisas, Washington, Texas: Wildflower Cookout; The Charlotte Inn, Martha's Vineyard (Edgartown), Massachusetts: Afternoon Tea in the Garden SUMMER: Ocean House Inn, Watch Hill, Rhode Island: Independence Day Dinner on the Beach; Auberge du Soleil, Napa Valley (Rutherford): California Provençal Cocktail Party; Weekapaug Inn, Westerly, Rhode Island: New England Clam Bake; Langdon Hall, Cambridge, Ontario, Canada: Olmstead Longtable Garden Luncheon; Homestead Inn, Greenwich, Connecticut: Celebration of the Senses Dinner AUTUMN: Blackberrry Farm, Walland, Tennessee: Harvest Dinner in Stone Pavilion; Fearrington House, Pittsboro, North Carolina: Seasonal Beer Dinner Party; Glenmere, Chester, New York: Gatsby Dinner Party; Planters Inn, Charleston, South Carolina: Courtyard Terrace Autumn Dinner; Meadowood, Napa Valley St. Helena, California: Wine Harvest Dinner in the Vineyard; The Inn at Little Washington, Washington, Virginia: Halloween Party WINTER: Esperanza, Cabo San Lucas, Mexico: Romantic Seafood Dinner; The Ranch at Rock Creek, Philipsburg, Montana: Snow Adventure Cookout in the Wild; Blantyre, Lenox, Massachusetts: New Year's Eve Dinner Party
Author: Andrew Dornenburg
Publisher: Houghton Mifflin
ISBN:
Category : Cooking
Languages : en
Pages : 372
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Book Description
An insider's view of the restaurant business, including behind-the-scenes looks, writing reviews of restaurants, details on specific foods, and favorite restaurants as chosen by food critics.
Author: Fran McCullough
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618718658
Category : Cooking
Languages : en
Pages : 376
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Book Description
The Best of the Best from the Last Decade Acclaimed by the critics, The Best American Recipes series has long been the universal choice of home cooks and professional chefs as the one infallible source of the year's most dazzling recipes. Now in The 150 Best American Recipes, two of the food world's most respected professionals pull out all the stops to create the ultimate resource: a can't-live-without-it collection of the most exciting recipes of the last decade. Out of literally tens of thousands of recipes that have appeared in print -- in cookbooks, magazines, newspapers, and even in flyers and on the Internet -- from the deservedly famous to the wonderfully obscure, from top-flight chefs to unknown but gifted cooks -- they chose the most distinctive. Then came the key step: extensive testing in their own kitchens. If the dish wasn't spectacular, it didn't make the cut. Finally, they pitted their favorites against one another and chose the winners: the very best of the best. In The 150 Best American Recipes, you'll find: Scores of brilliantly simple dishes that are sensationally delicious. The best recipes from the great chefs and cooks of the era, including Jamie Oliver, Thomas Keller, Judy Rodgers, and Alice Waters. Miraculously quick, remarkable everyday dishes that you'll want to make countless times and share with your friends. Holiday dishes that are certain to become instant traditions in your family. Valuable tips and techniques to make all your cooking easier.
Author: Rudi Sodamin
Publisher: Rizzoli Publications
ISBN: 0847828972
Category : Cooking
Languages : en
Pages : 196
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Book Description
Yearly more than 600,000 passengers board Holland America’s luxury ships and travel the seas to enjoy thrilling adventures and the fine cuisine for which the cruise line is renowned. Promising an unforgettable and world-class culinary experience, Holland America has put together a cookbook that guests can use to prepare its magical meals at home. Holland America’s Master Chef Rudi Sodamin has compiled approximately 100 favorite recipes that show time-pressed home cooks how to re-create dishes that achieve the same high level of elegance as those served onboard. Featuring recipes such as Salad Niçoise with Grilled Salmon, Peppercorn-Crusted Monkfish with Mustard Vinaigrette, Poached Lemon-Infused Chicken Breast with Orzo and Squash, Grilled Filet Mignon with Green Peppercorn Sauce, and Warm Grand Marnier Chocolate Volcano Cake, Easy & Elegant Cooking will keep you eating and dining in high style.
