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.
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.
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 8 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
Nobody seriously thinks you are going to translate these recipes into a home-cooked meal. That's not the point. Read morePublished on September 18, 2008 by Dr. Natural