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Gourmet Cooking for Dummies Paperback – August 27, 1997


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Product Details

  • Series: Cooking for Dummies
  • Paperback: 390 pages
  • Publisher: John Wiley & Sons Inc; 1 edition (August 27, 1997)
  • Language: English
  • ISBN-10: 0764550292
  • ISBN-13: 978-0764550294
  • Product Dimensions: 9.2 x 7.2 x 0.9 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #607,116 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Gourmet Cooking for Dummies is perfect when you want to upgrade from making back-of-the box recipes to mastering the fine points of culinary technique. Charlie Trotter, known for the creative, sophisticated dishes he prepares at his Chicago restaurant, is one of America's über gourmet chefs. Trotter is famous for amazingly artistic presentations, as the chapter "Architectural Cuisine Made Easy" amply demonstrates. Gourmet Cooking for Dummies is a good guide when you want to ease into classic French culinary techniques such as deglazing and tempering, and learn how to apply them in contemporary ways. Along with recipes ranging from reasonably easy to recherché, Trotter crams in an encyclopedic amount of information, complemented by 16 pages of color photos and illustrations that are sprinkled throughout the text. He even includes advice on pairing foods with wine, lists other cookbooks he recommends, and tells where to send away for the best ingredients. When you want to stun friends with a Whole Roasted Tomato filled with Roasted Garlic Soup and Crispy Fried Leeks, or Chicken Roulade with Prosciutto and Artichoke-Spinach Purée, Gourmet Cooking for Dummies shows you how to go for it.

From Library Journal

Renowned Chicago restaurateur Trotter demystifies the world of gourmet cooking for countless gourmands at heart. His no-frills approach clearly demonstrates the essential ingredients and techniques for creating culinary masterpieces. Chapter by chapter, Trotter serves up a delectable background of gourmet cuisine, yielding easy recipes and informative tidbits about each food. He provides comprehensive guides to fruits and vegetables; meats, fish, and poultry; and chocolate. The chapter on sauces, stocks, and oils will be indispensable to many readers. In addition, Trotter advises how to stock the larder and explains essential kitchenware. Despite its bare-bones demeanor, Trotter's book stands equally alongside the works of Julia Child and James Beard. Useful for reference and perusing alike, this is highly recommended for cookery collections in all public libraries. (Index not seen.)?Michael A. Lutes, Univ. of Notre Dame Libs, South Bend, Ind.
Copyright 1997 Reed Business Information, Inc.

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Most Helpful Customer Reviews

34 of 34 people found the following review helpful By A Customer on August 23, 2002
Format: Paperback
If you can forget the fact that this book is from the "for dummies" series, you are in for a real treat. During the first few chapters of this book, Trotter gives you detailed accounts of gourmet cooking methods, and soon you will understand what makes him one of the world's best chefs. I own books by Alice Walker, James Beard, Emeril, the Cul. Inst. of America, and none of them come close to exposing the breadth of knowledge Trotter presents. The exquisite recipes he gives in the later chapters give you detailed accounts of 'why' the recipes work, not only 'how.' I've been using the book as a guide now for about 8 months, (the pages are practically falling off), and people can't believe the meals I prepare. Most importantly, it actually teaches you how to cook by improvising if you want. Even if you are a good cook, you will feel humbled at how much you didn't actually know about the art. I assume, unfortunately, that the book's unattractive cover is the reason this has not become a staple in all kitchens.
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28 of 29 people found the following review helpful By A Customer on August 6, 1999
Format: Paperback
If anyone is interested in becoming a truly Gormet Cook, this is the book. For the very experienced cook, there isn't a lot new as far as tips and information, however, the recipes are sublime. Each one is better than the next and they are fairly easy to read and follow for excellent results. I was very impressed and would recommend it not only for the information but epecially for the exotic yet simple recipes.
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26 of 29 people found the following review helpful By A Customer on June 7, 1998
Format: Paperback
Everything you read in the editor's copy is absolutely correct. Chef Trotter is one the the premier American chefs (and I cannot believe he wrote a "Dummies" book. He is the most humble and unpretentious of executive chefs anywhere) and you can't beat the easy-to-follow recipes (an education in itself) and the price of the book (compared to his others). I highly recommend this is novice and experienced cooks!
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12 of 13 people found the following review helpful By A Customer on June 28, 2001
Format: Paperback
This is perhaps one of the most accessible (and affordable) `celebrity' cookbooks on the market today. The depth of explanation is remarkable compared to Trotter's other books, many of which serve only to stoke the ego of a wealthy restaurateur. Gourmet Cooking for Dummies breaks down many of the barriers associated with fine cooking. By explaining techniques (many of which are very simple), Trotter's book allows readers to expose themselves to food and cooking to an extent previously limited to complicated picture books dedicated to food (as many of Trotter's other books are). A great learning tool for beginners, and (as the saying goes) "a reference for the rest of us." Highly recommended.
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