Inn at Little Washington Cookbook or World of Dumplings

Inn at Little Washington Cookbook: A Consuming Passion

Author: Patrick OConnell

This cookbook is the distillation of a life's work by a self-taught American chef who learned to cook by reading cookbooks and went on to become one of the world's most renowned chefs. O'Connell began his 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. (The pan was used for boiling, sautéeing and deep frying for parties of up to 300 guests.) This experience sharpened his awareness of how much could be done with very little. The catering business evolved into a country restaurant and Inn which opened in 1978 in a defunct garage and which is now America's only 5 star Inn.  Craig Claiborne raves, "the most magnificent inn I've ever seen, in this country or Europe, where I had the most fantastic meal of my life."
This is not a typical "Chef's Cookbook" filled with esoteric, egomanical, and impossibly complicated recipes which only a wizard with a staff of eighty would ever attempt to produce. Rather, the recipes assembled here make up a practiced, finely honed repertoire of elegant, simple and straight-forward dishes. Everyday ingredients are elevated to new heights through surprising combinations and seductive presentations. []A Consuming Passion[] propels the home cook into a new world of American Haute Cuisine and provides the formulas for reproducing it at home. Careful and detailed instructions, all written by the author, assure success.
Tim Turner's luscious photographs capture the playful but elegant spirit of the food and introduce the reader to some of the charming local characters who provide products for the Inn's kitchen as well astaking the reader on a delightful and romantic culinary journey throughout the Virginia countryside surrounding the small town affectionately known as "Little" Washington and reveals an America we thought was lost forever.

What People Are Saying

David Brinkley
If there is a finer restaurant in the United States, I have not found it.

Willard Scott
What a treasure this book is! Not only fastastic recipes, but a beautiful picture of our beloved Virginia countryside.

Craig Claiborne
Patrick O'Connell is one of the greatest American chefs. This beautiful book is an excellent reflection of the food he prepares and serves at The Inn at Little Washington.

Alice Waters
This book will transport you to the utterly extraordinary Inn at Little Washington, where the food depends upon local farmers and ranchers, whose glorious produce shines through these enchanging recipes.

Larry King
One of the best and most romantic restaurants in the world is finally in print.

Mike Nichols
There are few places in the world where I would rather eat than The Inn at Little Washington.

Daniel Boulud
Patrick O'Connell's style of cooking truly captures the harmony between the rich bounty of rural Virginia and the stylish elegance of The Inn at Little Washington. With this beautiful book, O'Connell raises his artistry to new heights.

Book review: Introductory Stochastic Analysis for Finance and Insurance or Introduction to the Counseling Profession

World of Dumplings: Filled Dumplings, Pockets & Little Pies from around the Globe

Author: Brian Yarvin

The cookbook for making dumplings and small pies of all kinds, from pot stickers, ravioli, and knish to empanadas, pasties, and samosas—and many, many more.

Ever tried a Turkish borek? Swedish kroppkakor? How about Cajun meat pie? Acclaimed photographer Brian Yarvin has traveled to neighborhood kiosks, festivals, and restaurants in ethnic neighborhoods throughout the northeastern U.S. to bring more than 100 traditional dumpling and filled-pie recipes from places as near as Flushing, Queens to as far away as Uzbekistan and beyond.

Starting with the basics of dough making, steaming, and frying, Yarvin provides mouth-watering color photographs and step-by-step instructions so that anyone can recreate their grandmother's pierogi or street-food treat at home, using ingredients from the local supermarket. Also included are tips for where to buy hard-to-find ingredients, and—if you just can't stand the wait of making your own—ethnic neighborhoods where you can find dumplings ready-to-eat. Paperback with French flaps, full-color throughout, appendices, index.