Charlie Trotter's Seafood by Charlie Trotter
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Book Reviews of Charlie Trotter's Seafood
Book Review: Definitely a cookbook for the home cook,just another opinion
Summary: 5 Stars
The key here is you have to want to cook, not just talk the talk! Charlie's recipes are not difficult to follow. Substitutions are listed since many of the ingredients are unavailable or pricey. The recipes work well with any of the alternate ingredients and the flavors are intense. The basis are truly basis. Let's face it, pickling is just pickling. Don't be put off because he uses lambs tongue; if you do, you have missed the lesson. This a great study in culinary technique and I would use it with any beginner. It establishes such strong desires to learn and to try.Book Review: Art Book, Cook Book.
Summary: 5 Stars
All of Trotter's books are fabulous, but this particular book belongs right on the coffee table for everyone to admire as often as they'd like. It is as much an art book, as it is a cook book, and inspires the reader through its text as well as photos. It is also excellent because it is divided into sections by the wines that he has chosen to accompany each seafood dish. This is a great way to view food, and it is loveley that he creates dishes to accompany all sorts of wines, both red and white. A must have book for all food and wine enthusiasts.Book Review: A book to inspire the chefs of tomorrow
Summary: 5 Stars
Charlie's understanding of ingredients, fusion, and presentation shine through in this chef's companion of a cookbook. The recipes and photographs printed within these pages may cause instant daydreaming, uncontrollable drooling, and a sudden urge to visit Chicago.Book Review: Excellant
Summary: 5 Stars
Book was well written and was what I was looking for to help me with ideas to use at home. It is also well thought out and organized. Would recommend the rest in the series
Book Review: Good picture and idea book
Summary: 4 Stars
This is a beautiful book. The pictures are stunning and the dishes are inspiring. That said, most of the recipes are terribly complicated for the home cook. Many of the fish are hard to get and regional; most of the preparations often require things that only a restaurant kitchen can feasibly do (i.e. tomato water).Still, some of the dishes are approachable by the home cook and the if you are inventive, many could inspire you to come up with your own creations.
An added bonus (or potentially a distraction depending on you point of view) is that the dishes are grouped by the wines that would be accompany them - a novel approach.
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