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 7 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 23 months ago 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
You say you are unlikely to ever make (p168)the Tartlet of Braised Tripe and Blood Sausage with Mustard-Sauternes Sauce and Red Wine Reduction? Me too. Read morePublished on July 10, 2008 by Lynn Hoffman, author:Radiation Days: A Comedy