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Charlie Trotter's Hardcover – November 1, 1994
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From Library Journal
Copyright 1994 Reed Business Information, Inc.
About the Author
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Top Customer Reviews
Since then, the book has grown on me, and I've grown with it. His approach to food has opened a new chapter in my efforts to become an excellent chef, and his vision has gripped me with a mania that borders on the religious. Coming up to speed with his culinary style takes a lot of work and a lot of money, but once I found sources for the necessary ingredients, and stocked up my freezer with preparations like fennel oil, pinot noir reduction, and cubes of sauteed black chanterelle mushrooms, I am able to whip up a three-course Trotteresque dinner in just a few hours. Notably, I have never followed one of his recipes literally; it is impossible. Instead, you must draw from his techniques and improvise, using whatever excellent ingredients are available in your area at that time.
In short, this is a landmark book that has completely changed the way I approach food. It is NOT for the casual chef, however. His cuisine should be approached with the kind of practice and discipline one might apply to, say, learning to play the piano. The path is long and hard, but the results are worth it.
If you care - REALLY care - about becoming a truly great chef, then buy this book. If not, it's still worth it just to drool over the pictures.
The culinary masterpieces created in the mind of Charlie Trotter push the outer limits of creativity and innovation. This book focuses on every aspect of a gourmet meal: from visual presentation to taste, texture, and usage of seasonal fruits and vegetables. I am a big fan of this book. While I will not make every recipe in it, it has caused me to experiment more freely in my kitchen and opened my mind to new possibilities, food combinations, and presentation styles. There are several recipes that call for extremely exotic/hard-to-find items...don't bother with them...Improvise and use what you have.
This book is not for the novice chef. A solid understanding of several cooking techniques is required for each dish...but with some practice, you will be rewarded tenfold. If you have the means, I highly recommend his namesake restaurant in Chicago. It is an utterly overwhelming experience.
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.
The food is glorious once made, but I honestly doubt that many people will actually make more than one or two of these items. And then, with only even odds of success.
Instead, the book will be gazed at with lustful eyes. Perhaps on your coffee table rather than your kitchen table.
Most Recent Customer Reviews
I get very dirty, torn cover and the box that contained very batteredPublished 3 months ago by Juan pablo Forciniti
I am a cook from Cleveland, I've been in the field since age 14, I am now 18 years old. I would recommend this book to any aspiring chef. Read morePublished 14 months ago by Bronson Petti
This book was suggested to me by a chef in Rochchester MN. I love this cook book. The recipes literally jump off the page and make you salivate while reading. Read morePublished on August 18, 2013 by Don M. Mcnulty
I believe this was my introduction to the "Cocktail Table Cook Book" genre.
However, as a chef myself, and one who does fairly often try to... Read more
Trotter is a spectacular chef and this book is an awesome reference for those who do nothing but cook. For anyone else, it's fairly useless. Read morePublished on June 28, 2009 by steamloaf