This is the book that helped to launch a thousand taste sensations. By now widely acknowledged as one of the hottest chefs of the nineties, Chicago's award-winning Charlie Trotter is noted for his inventiveness and imagination in the preparation and presentation of food. This stunning feat of culinary artistry first presented Trotter's unique cuisine in what has become his trademark opulent style.
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From Library Journal
Charlie Trotter's is a top Chicago restaurant with a national reputation, known for its stylish and imaginative cuisine. Trotter is a serious (his introduction opens with a quotation from Dostoyevsky and moves on to Goethe) and obviously very talented young man; unfortunately for home cooks, the recipes in his cookbook are real "chef's recipes," many requiring hours of preparation and access to exotic ingredients (the first recipe calls for two different reductions as well as two sauces, one involving three different subrecipes, to garnish plum tomatoes that must be roasted for ten hours). For area libraries and other collections catering to foodies.
Copyright 1994 Reed Business Information, Inc.
Copyright 1994 Reed Business Information, Inc.
About the Author
CHARLIE TROTTER is the author of 14 cookbooks and three management books and is an eight-time James Beard Award winner. He is the chef and owner of the legendary Charlie Trotter's, which recently celebrated its 20th anniversary, as well as Trotter's To Go in Chicago. He recently founded C in Los Cabos, Mexico, and Restaurant Charlie in the Palazzo Hotel at the Venetian Resort and Casino in Las Vegas.
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Tomatoes are my favorite vegetable, but only in season, when they are so sweet and juicy that they can almost quench your thirst as you eat them. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Tomatoes are my favorite vegetable, but only in season, when they are so sweet and juicy that they can almost quench your thirst as you eat them. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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1 of 1 people found the following review helpful
By C. Bennett
Format:Hardcover
When was the last time you ate at a divine restaurant? When was the last time you ordered something that you couldn't pronounce? Have you ever savored that perfect bottle of French Merlot? If you have a taste for the exquisite, an eye for artistic flair in cooking, and a passion for the culinary arts, this book is your nirvana.
Each recipe is thoughtfully organized into sections:
Serving Size, List of Ingredients, Method, Assembly, and Wine Notes. There is also a full-color picture of each completed dish to accompany the recipe.
The book is organized by ingredient. Tomatoes, Potatoes, Mushrooms, Salmon, Scallops, Tuna, Rabbit, Squab, Lamb, Varietal Meats, Grains, and Desserts. Examples of the recipes are: Truffled Exotic Mushrooms and Root Vegetable Tart with Red Wine Butter Sauce, Timbale of Salmon Tartare with Osetra Caviar, Avocado, and Lemon Oil, and Peach and Creme Brulee Napoleon with Green Tea Creme Anglaise and Peach Juice.
This book is a beautiful example of gourmet cooking at it's height of finesse. This book is not for the beginner or the faint of heart. The tools and ingredients required in this book are extensive, and not always readily attainable. If you are an aspiring gourmet chef, or merely an officiando of the fruit of their labors, you will thorougly enjoy this book.
By Eric Krupin
Format:Hardcover
Do you enjoy assembling 5,000 piece jigsaw puzzles blindfolded? Or have you ever built a fully-detailed model of the cathedral at Chartres with toothpicks? Then, my obsessive-compulsive friend, you have found your cookbook.
Are you a food pervert? (You can be honest. It's just the two of us here.) Do your most sordid and lascivious fantasies revolve around duck breasts rather than human ones? Then bring this book home, lock the doors, and go nuts. (Just stay out of my neighborhood.)
Are you a normal human being looking for some tasty recipes to prepare? Run away! Quickly!
By Reza Pazooki
Format:Hardcover
Have you ever traveled cross-country to Chicago just to dine at Charlie Trotter's? I have, and it was one of the best meals of my life. This book and the others in the series are great at giving you a feel of what the real thing is like. The pictures are outstanding and the combinations just wow you. But if you think for a moment that any cookbook would allow you to duplicate what Charlie does, you are mistaken. Some cookbooks are for those who want to follow a recipe and duplicate it. This is not one of those. This is for people who want to understand the Chef's unique cuisine and appreciate it for the art that it is.
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3.7 out of 5 stars
Most recent customer reviews
1.0 out of 5 stars
Were these tested?
If the recipes don't work, it's the book and not you.
Published on Feb 10 2003 by socrates
4.0 out of 5 stars
Nothing worthy is easy.
This book is clearly not for the amateur cook. But, honestly, did anyone think it would be? I have lived in Chicago 10 years and have been to Charlie's several times. Read more
Published on Dec 5 2000 by Robert Sikora
5.0 out of 5 stars
Food to Die For
First, the photos are worthy of the term "food porn", and if all you ever do is drool over them, you'll be more than satisfied. Read more
Published on July 21 2000 by Timothy Ferree
1.0 out of 5 stars
not a charlie fan
This book is so over worked, who really has time to produce these recipes? I really thought this style of food was behind us.
Published on April 14 2000
1.0 out of 5 stars
not a charlie fan
This book is so over worked, who really has time to produce these recipes? I really thought this style of food was behind us.
Published on April 14 2000
4.0 out of 5 stars
Not your average cookbook.
When I first encountered Charlie Trotter's books, I actually laughed - how could even the most dedicated home chef even hope to create these dishes? Read more
Published on Feb 9 2000 by Anthony Berno
5.0 out of 5 stars
Sensory Overload
This book is fantastic. The quality of the pictures and recipes are extremely high.
The culinary masterpieces created in the mind of Charlie Trotter push the outer limits of... Read more
Published on Jan 31 2000 by "i_am_chet"
4.0 out of 5 stars
Food porn
Beautiful pictures, sure to make you hungry and sure to make you run to the nearest specialty food shop. Read more
Published on Oct 27 1999 by Michael A. Duvernois
5.0 out of 5 stars
Utterly dazzling
"Visionary" is not a word I tend to use for chefs, but there is no other term for Trotter's achievements. Read more
Published on Sep 1 1999
5.0 out of 5 stars
incredible chef and book
this book is an incredible source for techniquues and motivation. Trotter is of cousre a perfectionist and his passion for cooking is seen through this book. Read more
Published on May 26 1999
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