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Charlie Trotter's Desserts [Hardcover]

Charlie Trotter
4.4 out of 5 stars  See all reviews (8 customer reviews)
RRP: £45.00
Price: £29.77 & FREE Delivery in the UK. Details
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Book Description

1 Nov 1998
Ice Cream, cake, cookies, chocolate, nuts, fruit --Charlie Trotter’s Desserts is a must-have collection of the best dessert recipes from the iconic Chicago chef, suited for all tastes and occasions. 

1999 James Beard Award Winner

Cooks, book buyers, and food lovers have come to expect the lavishly unexpected from master chef Charlie Trotter, and his fourth large-format, gorgeously photographed cookbook, Desserts, delivers the ultimate indulgence. Chapters focus on ingredients ranging from the delightfully familiar (berries, custards, and spices) to the unusual (vegetable- and grain-based desserts), including 100 show-stopping desserts, such as:

• Huckleberry Tuiles with White and Golden Peach Compote and Huckleberry Sherbet

• Cranberry and Walnut Tart with Cranberry Ice Cream, Cranberry Sauce, and Caramel-Lime Sauce

• Chocolate Macadamia Nut Cake with Coconut Froth and Sugar Cane Ice Cream

With over 125,000 copies of the first three books in print, Trotter's series has seduced amateur and professional cooks everywhere, and Desserts is the icing on a most enticing cake.

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Product details

  • Hardcover: 240 pages
  • Publisher: Ten Speed Press (1 Nov 1998)
  • Language: English
  • ISBN-10: 089815815X
  • ISBN-13: 978-0898158151
  • Product Dimensions: 29.8 x 23.5 x 2.5 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 387,620 in Books (See Top 100 in Books)

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Customer Reviews

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4.4 out of 5 stars
4.4 out of 5 stars
Most Helpful Customer Reviews
10 of 10 people found the following review helpful
By A Customer
This is a fantastically beautiful book that dismays me. I appreciate the suggested substitutions- when they're provided, but I don't understand the lack of sources. I don't understand why "caramelize" and "filo" make the glossary but "feuille de brick crepe" doesn't. Is that the wafer you find on Italian nougat? I guess so, but I have no idea where to get it.
I also don't understand the "basic recipe" selection process. I kind of think that sweet pie dough is more basic than honey-chickpea ice cream. Call me crazy. This section needs an overhaul.
For somebody as admirably obsessed with perfection as Charlie Trotter seems to be, the proofing errors and dumb editing decisions littering this book make me think that the authors just don't care as much about empowering me to stretch my limits and learn as they do about providing a showcase for themselves and selling books. If not, then what's the explanation? I just wish I could spend my energy exploring the recipes instead of having to painstakingly look for sources for ingredients. I know that sources change. How about posting them on the web site?
Sigh. Buy it anyway.
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2 of 2 people found the following review helpful
By A Customer
Once again returning to the glory of his first book, not only Trotter, but also Michelle Gayer and the noticeable influence of Andrew MacLauchlan show what desserts are made of. Showcasing skill and flavor over towering masterpieces is what this book is all about, and for those that are looking to make their own creations there are many excellent building block recipes scattered throughout the book. An excellent buy if your serious about pastry.
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5.0 out of 5 stars a must for anyone 18 Jan 2014
Format:Hardcover|Verified Purchase
brought it as present for my self, very fast service, great quality. I would shop again would recommend to anyone A+++++++++++++++++++
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Format:Hardcover|Verified Purchase
Charlie Trotter is one of the best chef's in the world, his desserts are great as depicted in this book but the measurements are in America not British which makes it difficult to work out the correct quantity.
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