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Beginning with the Breakfast chapter, the cookbook is filled with old Southern favorites made new, like Swanky and Cheesy Shrimp and Grits. He tips his hat to the fish sticks of his youth with Sole Fingers with Green Herb Mayonnaise, which crowns the Snacks section, and the Hot First Course chapter houses his show-stopping Macaroni and Cheese with Virginia Country Ham.
To O’Connell, “cooking is all about entertaining, and entertaining is all about sharing your private world with others.” At the Inn at Little Washington, every detail reflects his style, like serving each course on a different china pattern that relates to the dish.
In his book, he passes on helpful tips like “replace expensive flower arrangements
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