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with cut herbs in a terra cotta pot,” and offers little touches that will help bring the reader’s own personality to the table.
Daniel Boulud. chefiowner of the world famous Daniel, calls O'Connell’s book “a must for all library kitchens,” while American culinary legend Charlie Trotter calls it a “bona fide masterpiece.”
O’Connell will formally introduce the book at an Oct. 5 event sponsored by the Washington Post called “Great Cooks and Their Books” to be held at the Kennedy Center. The event will include a question and answer session and cocktail reception to feature some of the dishes from the new book.
The cookbook was pub' lished by Bullfinch Press and retails for $45.
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