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Lessons in Wine Service (Lessons from Charlie Trotter) Hardcover – October 1, 2008

4.6 out of 5 stars 8 customer reviews

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Editorial Reviews

From the Publisher

The third book in the LESSONS FROM CHARLIE TROTTER series, dedicated to the art and business of creating and running a successful restaurant wine program. * With advice from master sommeliers Larry Stone, Joseph Spellman, Serafin Alvarado, Jason Smith, and Brian Cronin. * Reveals the secrets of building a world-class wine list and managing a $2 million wine inventory.

About the Author

EDMUND O. LAWLER teaches journalism at DePaul University and is the author of five books. He lives in Chicago, Illinois, with his wife and two sons.

 THE AUTHOR SCOOP

What's the history of your name?My last name is a distillation of my ancestral name O'Leathlobhar, which is Gaelic for half-leper.What was your first job?Out of college, my first job was as a reporter for the City News Bureau of Chicago. I got to cover cops, politicians and crooks. Some of the categories overlapped.If you owned a horse, what would you name it?Mr. EdWhat's the farthest you've ever traveled?I traveled to the Persian Gulf in 2004 where I taught journalism for two weeks at the University of Bahrain.What did you want to be when you grew up?I wanted to play shortstop for the Chicago White Sox.
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Product Details

  • Series: Lessons from Charlie Trotter (Book 3)
  • Hardcover: 176 pages
  • Publisher: Ten Speed Press (October 1, 2008)
  • Language: English
  • ISBN-10: 1580089054
  • ISBN-13: 978-1580089050
  • Product Dimensions: 6.2 x 0.6 x 9.2 inches
  • Shipping Weight: 8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #209,243 in Books (See Top 100 in Books)

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By Brian Leonard on January 10, 2009
Format: Hardcover
A good friend taught me that life is too short to drink bad wine. No one understands that better than Charlie Trotter. Through his eponymous restaurant Chef Trotter has been serving some of the best food found in the US paired with an imaginative, if not exhaustive wine list. I read "Lessons in Wine Service" because I work in the wine industry, but soon realized that this book is for anyone who loves good wine, enjoys fine dining and appreciates impeccable service from establishments, such as Charlie Trotter's. Chef Trotter is a leader (some say visionary) in producing "experiential dining." Just like the balanced meal that Trotter prides himself in - a perfect combination of fresh ingredients prepared well, with a well thought-out wine pairing, delivered with attentive service - this book by Chef Trotter and Edmund Lawler is perfectly balanced in instruction, insight and fun, behind the scenes anecdotes. After reading this I have a better understanding on what separates fine dining establishments from the truly memorable restaurants, such as Charlie Trotter's, Gary Danko, and the French Laundry. If you are interested in drinking wine you'll enjoy reading this. However, if you work in the food and beverage industry you must read this.
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Format: Hardcover Verified Purchase
This was a good book for anyone in wine service. I was very impressed with Charlie's unflinching attention to detail, and not letting people just move in to positions of authority.
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Format: Hardcover
This small but concise book about Charlie Trotter's approach to food and wine service offers an view from the inside. Nicely written and easy to read and hold (on a train?), the book contains chapter summaries that keep us refreshed. A bit redundant in some parts, but those parts are with purpose, namely to remind the reader of the most important points. This is a bargain. I expect to read more of this series.
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Format: Hardcover
This book is terrific. Having worked in the service industry for two decades, I can attest for the need for communication between front- and back-of-house. I was fortunate enough to work in Lincoln Park in college, and dined at Charlie Trotter's many times. They made the underlying excitement and potential chaos nonexistent to the guest every time. I can't wait to lend this to my current exec, and potentially work with him towards forwarding our menu and his vision. I only hope that any and all chef/s understand the dance that is excellent service.
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