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Product Description
Product Description
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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First Sentence
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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Customer Reviews
Most Helpful Customer Reviews
10 of 10 people found the following review helpful
Format:Hardcover
"Visionary" is not a word I tend to use for chefs, but there is no other term for Trotter's achievements. What boggles the mind isn't the full recipes themselves, necessarily (although they are quite mindblowing), but the little discoveries throughout, like poaching garlic in milk before roasting (!). Be warned: committing to preparing any one of these recipes is opening a VERY LARGE can of worms. Be warned further: it's definitely worth it.
6 of 6 people found the following review helpful
Format:Hardcover
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. Each component is carefully balanced so that a full and maximum flavor is achieved. Also, don't be afraid of the book, you don't have to follow each recipe step by step-let it inspire you.
6 of 6 people found the following review helpful
Format:Hardcover
This book invaded my life and my home for well over two years. Trotter is mad, of course -- try getting that peekytoe crab or salsify at Ralph's -- and he will insist that you use every pot and pan you own. The recipes always work, if you have eight hours or so -- they will taste great and you can actually make them look just like the beautiful photographs. The great thing is Trotter teaches you so much technique and gives you so many building blocks as you struggle through his epic recipes. Hardly a week goes by that I do not use something I learned from this book.
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Most Recent Customer Reviews
Superb Book
As a Head Chef, I recently purchased this book as a present to send to a dear friend (one of Sri Lanka's leading Chef's) who lost all his books and belongings in the Tsunami. Read more
Published 20 months ago by L Bates
Little known in Europe, but his food is stunning
I came across Charlie Trotter by accident a few years ago when the American catering company used by by employer was recreating some of Charlie Trotters recipes for lunch. Read more
Published on 12 Oct 2009 by Matts Cotty
A magical book
This is the type of book you want to tell people about. Trotters passion for cuisine jumps out of every page. The squab terrine is worth buying this book for alone. Read more
Published on 13 Jan 2003 by Lee Wolfenden
for passionate cooks only
This book gave me the push I needed four years ago, and helped me develop my own style of cooking. Charlie Trotter is culinary hero, and as a working chef I can say that this... Read more
Published on 27 April 1999
I can not believe..........
No one has reviewed this book? It is truly reflective of the style and peculiarity of a great chef. Charlie Trotter does not ever hold back in giving the customer great... Read more
Published on 2 Dec 1998
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