Hardcover; Published 9/10/2004; 232 Pages; ISBN 9780821228456
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Patrick O'Connell is a self-taught chef who has pioneered the regional American cuisine in the Virginia countryside by using fresh local ingredients. He has been referred to as the pope of American haute cuisine.
Selecting the Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells hails O-Connell as a are chef with a sense of near-perfect taste, like a musician with perfect pitch. O'Connell offers vastly refined versions of his favorite American food: Macaroni and Cheese with Virginia Country Ham, Wild Mushroom Pizza, Pan-Roasted Maine Lobster with Rosemary Cream, and Warm Plum Torte with Sweet Corn Ice Cream. All the recipes use fresh American ingredients to make delicious dishes that rival the finest foods from France and Italy.
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