Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington

I've bought this book a few weeks ago. Prior to start selecting the recipes I usually read any cooking book like any other book. I just found out that I was putting marks in all of the pages, so I stopped doing it and instead, I started cooking each one of the recipes, choosing whether I wanted fish or meat. Even if you replace or adjust some of the ingredients, the result it's absolutely amazing. Try the recipe that has a picture in the cover, and you will see what you get from your family, friends, or even for your self. Don't skip the decoration, it's easy to prepare and looks stunning. This book was for sure a very important addition to my small library of cooking books. I have slightly more than 200 cooking books. MT-Japan

I own over a hundred cookbooks, and this is one of the best. First of all, it is beautifully laid out, with photos of almost, if not every recipe. The recipes themselves are, despite fancy names, are almost all easy to make, and only require a few basic cooking skills. Some of the recipes include; from the breakfast chapter; oatmeal souffles, and bourbon pecan waffles, from the snack chapter; bbq rabbit turnovers, and rosemary-garlic cornbread madeleines, from the soup chapter; watermelon tequila, and apple-rutabega soup. There are two chapters on first courses, one is for cold, and includes recipes such as; crab avacado and mango melange, and sorrel jelly, and a chapter on hot first courses including; pistachio prawns, lobster w/ rosemary cream, and shrimp-corn risotto. This is followed by a chapter on salads and cheeses including; asian chicken salad, and cucumber sorbet. The main dish chapter includes; eggplant ravioli, braised duck w/ wilted watercress, and pistachio crusted lamb chops. Side dish recipes include; bread pudding stuffing w/ onion cream sauce, and potato gratin w/ parsnips and carrots. And what would a cookbook be without desserts? Recipes include; fallen pear souffle, caramelized banana tart, and frozen eggnog souffle. There is also a pantry chapter in the back which has the sauce, dressings, and garnish recipes. I highly recommend this book. I like this book so much, that I had to get his first book, A Consumming Passion.

Patrick O'Connell's second book, `Refined American Cuisine' does everything that a great restaurant cookbook should do, which are present really good recipes of dishes people like to eat. Chef O'Connell won my mind over early in the book when he writes that he was self-taught and that restaurant praxis has a lot to teach the home amateur cook. When I began my home schooling on cooking, this was one of the first principles I adapted and one reason I continue to buy and read cookbooks associated with good restaurants, even though some, like Emeril Lagasse's recent books, are advertisements for the restaurant(s). Most cookbooks written by celebrity chefs generally include a sizable dollop of memoir or insights into culinary technique. As this Bulfinch Press book is both oversized and overpriced and has much the same appearance of Artisan publisher's books by Thomas Keller and Frank Stitt, I would expect one or the other or both, but this work rests its pricy quality squarely on the recipes, with just a few pages on the author's journey to cooking and the origins of his venue, The Inn at Little Washington in the foothills of the Blue Ridge Mountains, 67 miles from `big Washington' on the Potomac. The recipes can bear the weight. They are exactly what recipes from a highly acclaimed restaurant in a book for amateur cooks and foodies should be. Tasty, interesting, and relatively easy to make with few if any unusual ingredients. The crowning touch is a recipe for a potato, parsnip, and carrot gratin. How can I give anything less than five (5) stars to a book with a good recipe for a potato, parsnip, and carrot gratin made with butter? I will even forgive the author for including several distinctively European classic dishes in a book about American cuisine. The appearance of most of these dishes shows how deeply American cooking is rooted in Western Europe. The very first recipe is for Rosti potatoes, which I understand is a traditionally Swiss dish. The headnotes quite honestly point this lineage out and proceed to give a recipe that would make the burgers of Geneva envious. The recipe is a combination of the crisp potato pancake, scrambled eggs, and smoked salmon. Yummy. Since the recipe calls for cooking the eggs very slowly in a double boiler, I wonder if the staff makes the eggs to order or cooks up a big bunch of scrambled eggs kept in holding on the steam table. This recipe appears in a very welcome chapter on breakfast dishes and is followed by a very original recipe for an oatmeal souffle. Chef O'Connell finally lands squarely in America with a cottage cheese and buttermilk pancake recipe which, along with the gratin, may be worth the price of the book. The waffles and grits in following brekkie recipes pale in comparison. I should note at this time that I am not a big fan of spending a lot of money for lots of pictures in cookbooks, but in this book, they work as well or better than I have seen elsewhere. As one major function of a good res

One truly misses out if you don't read the intro material at the beginning of cookbooks. I've found this to become my favorite part, which truly then explains what one finds in the recipes which follow. This one has great intro material. O'Connell was trained by reading cookbooks, and his cuisine can be defined by the answer he gives to a question most chefs must tire of hearing: What kind of food do you serve at your restaurant? His answer: refined American cuisine. This combined with another theme in his intro is captivating and motivating: what is this dish trying to say? What his creations say is a sophisticated taste that knows how to highlight, embelish and create counterpoint tastes around, under which highlight and support the dominant taste or ingredient. Refined cuisine taken to a high personal level describes this cookbook which is pointedly designed to the home gourmet. Exceptional fare is to be found among such as: Grown-up Oatmeal Souflles; Jellied Melon Parfaits; Minature Ham Biscuits with Mascarpone Pepper Jelly; Chilled Plum Soup; Melange of Jumbo Lump Crab, Mango, and Avocado in a Tropical Fruit Puree; Shavings of Country Ham with Parmesan, Pears and Pine Nuts; Scallop, Ham and Pineapple Sandwiches; Eggplant Ravioli with Medallions of Maine Lobster and Tomato-Basil Butter; Pistachio-Crusted Lamb Chops on Rutabaga Rosti with Gingered Carrot Sauce; Scaloppine of Chicken with Grapefruit and Pink Peppercorns; Bay Scallops with Mushrooms, Peppers and Grilled Italian Sausage; Warm Plum Torte with Sweet Corn Ice Cream; Frozen Eggnog Souffle; A Pear Trio: Sorbet, Tart and Fallen Souffle. Additionally there is nice Pantry section as well as brief history of this famous restaurant. Will be one of "for sure" turn to cookbooks which is beautifully composed with large format like Trotter products, with same photographer providing full page wonderful shots as well as smaller formats as well. To be treausred and used.