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C O O K I N G

The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook: A Consuming Passion
by Patrick Oconnell, Tim Turner (Photographer)
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, sauteing 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."
Best of the Best from Virginia Best of the Best from Virginia: Selected Recipes from Virginia's Favorite Cookbooks by Gwen McKee (Editor), Barbara Moseley (Editor), Tupper England (Illustrator)
Virginia is a state rich in history, and one contributing cookbook, The Virginia House-wife, is considered to be the first cookbook published in America. Best of the Best from Virginia preserves many historic recipessome from the kitchens of our early presidentsas well as up-to-date favorites. Dishes such as Sea Scallops Virginia, Chesapeake Bay Clam Chowder, Colonial Buttermilk Biscuits, Baked Virginia Ham, and Peanut Pie are just a sampling of the 400 or so recipes included in these pages.

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