Charlie Trotter's
by Charlie Trotter
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Book Summary Information
Author: Charlie TrotterEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1994-11-01
ISBN: 0898156289
Number of pages: 216
Publisher: Ten Speed Press
Book Reviews of Charlie Trotter's
Book Review: Of course you'll use these recipes!
Summary: 5 Stars
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. But the next time I braise some (fill in the blank) or have some left over from something else, I may just whip up (or buy) some pastry dough and bake a few shells and poke in the refrigerator for something to go with it and maybe even use up that red-wine reduction that's been sitting there since last week.
Would that be like eating at Charlie Trotter's? Probably not, but it would be a whole lot better that what I might have eaten that night. Same thing goes for (p124) Rabbit and Braised Turnip Lasagna with Sweet Pea Sauce: I'll never make it, but the Sweet Pea Sauce looks great and I know that I'll use that the next time I get my hands on fresh green peas.
So use this as a spur to your imagination. Don't be intimidated. Remember; all cooking is plagarism, the trick is to plagarize with taste. This book has the taste.
Lynn Hoffman, author of The New Short Course in Wine
Summary of Charlie Trotter's
This is the book that helped to launch a thousand taste sensations. By now widely acknowledged as one of the hottest chefs of the nineties, Chicago's award-winning Charlie Trotter is noted for his inventiveness and imagination in the preparation and presentation of food. This stunning feat of culinary artistry first presented Trotter's unique cuisine in what has become his trademark opulent style.U.S. Regional Books
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