The Inn at Little Washington Cookbook: A Consuming Passion
Beware of chef-authors who state that no exotic, not readily obtainable, or unpronounceable delicacies are used in their printed recipes; invariably, they're wrong. But for the readers who can contend with that fact of cookbook life, as well as with dishes that consume more than 15 minutes of preparation, the rewards will be rich--because O'Connell of the Inn at Little Washington, in Virginia's Shenandoah Valley, offers innovative, often startling recipes. Here, traditional foodstuffs from the South practice the do-si-do with French and Italian nouvelle cuisines. Get set for mouth-watering anticipation, at the very least.Barbara Jacobs