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(More customer reviews)I made the truffle dusted scallops over cauliflower puree with red wine reduction last week. The food was so good that I wanted to cry. It was easily one of the best meals that I've ever made. It was technically manageable, very creative (albeit with a lot of butter :), and reminded me of the dinners that I've had at the Inn. Since then I've poured over the cookbook and I'm even more impressed -- all the recipes are straightforward, clear, sophisticated, and can be done in a home kitchen. The recipes don't assume that there is a sous chef in the wings -- it's all very manageable for a solo home cook. The pictures are beautiful too. Cooking from and studying this book has definitely improved to my culinary abilities. I'm going to buy an electric ice cream machine now so that I can make some of those very interesting sorbets that are written up in here -- yummy!
I've never posted to Amazon before, but the book inspired me to add a review. Once my waistline recovers, I'm going to plan my next meal from the Inn. . .
Click Here to see more reviews about: Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington
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!
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