Charlie Trotter's Review

Posted by Juanita Avenue on Wednesday, February 16, 2011 · Leave a Comment

Average Reviews:

(More customer reviews)When I first encountered Charlie Trotter's books, I actually laughed - how could even the most dedicated home chef even hope to create these dishes? Some recipes even required ingredients that were in season at differenttimes of the year!
Since then, the book has grown on me, and I've grownwith it. His approach to food has opened a new chapter in my efforts tobecome an excellent chef, and his vision has gripped me with a mania thatborders on the religious. Coming up to speed with his culinary style takesa lot of work and a lot of money, but once I found sources for thenecessary ingredients, and stocked up my freezer with preparations likefennel oil, pinot noir reduction, and cubes of sauteed black chanterellemushrooms, I am able to whip up a three-course Trotteresque dinner in justa few hours. Notably, I have never followed one of his recipes literally;it is impossible. Instead, you must draw from his techniques and improvise,using whatever excellent ingredients are available in your area at thattime.
In short, this is a landmark book that has completely changed theway I approach food. It is NOT for the casual chef, however. His cuisineshould be approached with the kind of practice and discipline one mightapply to, say, learning to play the piano. The path is long and hard, butthe results are worth it.
If you care - REALLY care - about becoming atruly great chef, then buy this book. If not, it's still worth it just todrool over the pictures.

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Product Description:
For sheer inventiveness and imagination in the preparation and presentation of food, Charlie Trotter has few equals. Here, in a stunning combination of art and delivery, is the unique cuisine of Chicago's award-winning chef.