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Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington , O'C
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Price:
US $8.34
ApproximatelyEUR 7.81
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Located in: Imperial, Missouri, United States
Delivery:
Estimated between Thu, 27 Jun and Mon, 1 Jul to 43230
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eBay item number:395394354337
Item specifics
- Condition
- ISBN
- 9780821228456
- Book Title
- Patrick O'connell's Refined American Cuisine : the Inn at Little Washington
- Publisher
- Little Brown & Company
- Item Length
- 11.6 in
- Publication Year
- 2004
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.1 in
- Genre
- Cooking
- Topic
- Regional & Ethnic / American / General
- Item Weight
- 54.9 Oz
- Item Width
- 9.2 in
- Number of Pages
- 240 Pages
About this product
Product Identifiers
Publisher
Little Brown & Company
ISBN-10
0821228455
ISBN-13
9780821228456
eBay Product ID (ePID)
6031136
Product Key Features
Book Title
Patrick O'connell's Refined American Cuisine : the Inn at Little Washington
Number of Pages
240 Pages
Language
English
Topic
Regional & Ethnic / American / General
Publication Year
2004
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
54.9 Oz
Item Length
11.6 in
Item Width
9.2 in
Additional Product Features
Intended Audience
Trade
LCCN
2003-023018
Dewey Edition
22
Dewey Decimal
641.5973
Synopsis
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!, 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
LC Classification Number
TX715.O3225 2004
Copyright Date
2004
ebay_catalog_id
4
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:395394354337
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Item location:
Imperial, Missouri, United States
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| Postage and packaging | To | Service | Delivery*See Delivery notes |
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| Free postage | United States | Economy Shipping | Estimated between Thu, 27 Jun and Mon, 1 Jul to 43230 |
| US $9.35 (approx EUR 8.75) | United States | Express Delivery (USPS Priority Mail®) | Estimated between Tue, 25 Jun and Fri, 28 Jun to 43230 |
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