Patrick o'connell (677 Ergebnisse)

Paperback. Zustand: Very Good.

Paperback. Zustand: Good.

Zustand: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.

Zustand: good. Fast Free Shipping â" Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy.

Zustand: acceptable. Books may contain multiple pages with notes and highlighting. Supplements such as Access Codes, Cd's, etc. are not guaranteed with used book purchases.

Hardback. Zustand: Good. Patrick O'Connell is a self-taught chef who has pioneered a refined, regional American cuisine in the Virginia countryside using fresh local produce. He has been referred to as 'the Pope of American Haute Cuisine' and is recognised by the World Gourmand Society. Selecting the Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells hails O'Connell as 'a rare chef with a sense of near perfect taste, like a musician with perfect pitch'. O'Connell ruminates on favourite American food and offers his vastly refined versions of these recipes - from appetizers like 'Macaroni and Cheese with Aged Gouda and White Truffles to main courses like Scaloppine of Chicken with Grapefruit and Pink Peppercorns. Mouth- watering desserts include Chocolate-Mint Fantasy. All the recipes use fresh American ingredients to make delicious dishes that rival the finest French and Italian food. The Inn at Litlw Washington has been the recipient of three James Beard Foundation awards including Restaurant of the Year and Patrick O'Connell himself has received two - Outstanding Chef 2001 and Best Chef in the Mid-Atlantic refion. The Inn is also the first in Mobil Travel Guide's histo.…

Hardback. Zustand: Fair. Patrick O'Connell is a self-taught chef who has pioneered a refined, regional American cuisine in the Virginia countryside using fresh local produce. He has been referred to as 'the Pope of American Haute Cuisine' and is recognised by the World Gourmand Society. Selecting the Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells hails O'Connell as 'a rare chef with a sense of near perfect taste, like a musician with perfect pitch'. O'Connell ruminates on favourite American food and offers his vastly refined versions of these recipes - from appetizers like 'Macaroni and Cheese with Aged Gouda and White Truffles to main courses like Scaloppine of Chicken with Grapefruit and Pink Peppercorns. Mouth- watering desserts include Chocolate-Mint Fantasy. All the recipes use fresh American ingredients to make delicious dishes that rival the finest French and Italian food. The Inn at Litlw Washington has been the recipient of three James Beard Foundation awards including Restaurant of the Year and Patrick O'Connell himself has received two - Outstanding Chef 2001 and Best Chef in the Mid-Atlantic refion. The Inn is also the first in Mobil Travel Guide's histo.…

Paperback. Zustand: Fair. Revised. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.

paperback. Zustand: Good. Good clean copy. Minimal signs of wear.

Zustand: good. Fast & Free Shipping â" Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy.

Hardcover. Zustand: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Hardcover. Zustand: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Paperback. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Paperback. Zustand: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Zustand: Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Zustand: Very Good. Sew. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: Good. Sew. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Paperback. Zustand: Good.

Paperback. Zustand: Very Good.

Hardback. Zustand: Good. 110 sparklingly original recipes from the world-renowned self-taught chef and founder of the three-star Michelin restaurant The Inn at Little Washington Patrick O'Connell, a self-taught chef who read cookbooks to learn how to cook, began his culinary 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. To O'Connell's surprise, the pan was able for boil, saute, and deep fry for parties of up to 300 guests, which sharpened his awareness of how much could be done with very little. In 1978, his catering business evolved into a country restaurant and Inn, operating out of a defunct garage in a small Virginia town affectionately referred to as "Little" Washington. Now a multiple James Beard Award-winning and Michelin star restaurant, The Inn at Little Washington was America's first five-star Inn. In The Little Inn at Washington Cookbook, O'Connell assembles elegant, simple, and straightforward recipes that elevate everyday ingredients. With helpful, detailed instructions, O'Connell teaches you how to make over one hundred dishes, from Fresh Tuna Tartare on Tuna Carpaccio with Wasabi Mayonnaise and Miniature Caramelized Onion Tartlets to Rockfish Roasted with White Wine, Tomatoes, and Black Olives on Toasted Couscous and Steamed Lobster with Grapefruit Butter Sauce. He also includes delicious desserts, such as Rosemary Cr me Brule and Double-Pumpkin Roulade, and savory sides, like Creamy Garlic Polenta and My Grandmother's Baked Beans. With over three hundred stunning, mouthwatering photographs and thoughtful reflections from O'Connell, The Inn at Little Washington Cookbook is a fresh and glorious resource and a romantic culinary journey through the Virginia countryside.…

Hardback. Zustand: Fair. 110 sparklingly original recipes from the world-renowned self-taught chef and founder of the three-star Michelin restaurant The Inn at Little Washington Patrick O'Connell, a self-taught chef who read cookbooks to learn how to cook, began his culinary 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. To O'Connell's surprise, the pan was able for boil, saute, and deep fry for parties of up to 300 guests, which sharpened his awareness of how much could be done with very little. In 1978, his catering business evolved into a country restaurant and Inn, operating out of a defunct garage in a small Virginia town affectionately referred to as "Little" Washington. Now a multiple James Beard Award-winning and Michelin star restaurant, The Inn at Little Washington was America's first five-star Inn. In The Little Inn at Washington Cookbook, O'Connell assembles elegant, simple, and straightforward recipes that elevate everyday ingredients. With helpful, detailed instructions, O'Connell teaches you how to make over one hundred dishes, from Fresh Tuna Tartare on Tuna Carpaccio with Wasabi Mayonnaise and Miniature Caramelized Onion Tartlets to Rockfish Roasted with White Wine, Tomatoes, and Black Olives on Toasted Couscous and Steamed Lobster with Grapefruit Butter Sauce. He also includes delicious desserts, such as Rosemary Cr me Brule and Double-Pumpkin Roulade, and savory sides, like Creamy Garlic Polenta and My Grandmother's Baked Beans. With over three hundred stunning, mouthwatering photographs and thoughtful reflections from O'Connell, The Inn at Little Washington Cookbook is a fresh and glorious resource and a romantic culinary journey through the Virginia countryside.…

Hardcover. Zustand: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Hardback. Zustand: Good. Patrick O'Connell is a self-taught chef who has pioneered a refined, regional American cuisine in the Virginia countryside using fresh local produce. He has been referred to as 'the Pope of American Haute Cuisine' and is recognised by the World Gourmand Society. Selecting the Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells hails O'Connell as 'a rare chef with a sense of near perfect taste, like a musician with perfect pitch'. O'Connell ruminates on favourite American food and offers his vastly refined versions of these recipes - from appetizers like 'Macaroni and Cheese with Aged Gouda and White Truffles to main courses like Scaloppine of Chicken with Grapefruit and Pink Peppercorns. Mouth- watering desserts include Chocolate-Mint Fantasy. All the recipes use fresh American ingredients to make delicious dishes that rival the finest French and Italian food. The Inn at Litlw Washington has been the recipient of three James Beard Foundation awards including Restaurant of the Year and Patrick O'Connell himself has received two - Outstanding Chef 2001 and Best Chef in the Mid-Atlantic refion. The Inn is also the first in Mobil Travel Guide's histo.…

Hardback. Zustand: Fair. Patrick O'Connell is a self-taught chef who has pioneered a refined, regional American cuisine in the Virginia countryside using fresh local produce. He has been referred to as 'the Pope of American Haute Cuisine' and is recognised by the World Gourmand Society. Selecting the Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells hails O'Connell as 'a rare chef with a sense of near perfect taste, like a musician with perfect pitch'. O'Connell ruminates on favourite American food and offers his vastly refined versions of these recipes - from appetizers like 'Macaroni and Cheese with Aged Gouda and White Truffles to main courses like Scaloppine of Chicken with Grapefruit and Pink Peppercorns. Mouth- watering desserts include Chocolate-Mint Fantasy. All the recipes use fresh American ingredients to make delicious dishes that rival the finest French and Italian food. The Inn at Litlw Washington has been the recipient of three James Beard Foundation awards including Restaurant of the Year and Patrick O'Connell himself has received two - Outstanding Chef 2001 and Best Chef in the Mid-Atlantic refion. The Inn is also the first in Mobil Travel Guide's histo.…

Hardcover. Zustand: Very Good. First Edition. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Zustand: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: Good. 1St Edition. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.…

Zustand: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.