Charlie Trotter's Seafood

by Charlie Trotter

Book Overview

Chef Charlie Trotter has done it again, bringing his now-classic seafood recipes--including tilapia, salmon, oysters, and shrimp--from his award-winning restaurant to your kitchen Charlie Trotter's... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0898158982
• ISBN13: 9780898158984
• Release Date: January 1997
• Publisher: Ten Speed Press
• Length: 240 Pages
• Weight: 3.45 lbs.
• Dimensions: 1.1" x 9.2" x 11.7"

Customer Reviews

Excellant

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

Don't try this at home!

Have you ever traveled cross-country to Chicago just to dine at Charlie Trotter's? I have, and it was one of the best meals of my life. This book and the others in the series are great at giving you a feel of what the real thing is like. The pictures are outstanding and the combinations just wow you. But if you think for a moment that any cookbook would allow you to duplicate what Charlie does, you are mistaken. Some cookbooks are for those who want to follow a recipe and duplicate it. This is not one of those. This is for people who want to understand the Chef's unique cuisine and appreciate it for the art that it is.

Art Book, Cook Book.

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.

Definitely a cookbook for the home cook,just another opinion

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.

A book to inspire the chefs of tomorrow

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.