Amazon.com
If you think "raw food" means carrots and alfalfa sprouts, Raw will astound you with its elegance and inventiveness. It's a combination no-cook book featuring gourmet recipes using raw and dehydrated vegetables, and a gorgeous, eye-popping, food photography book. The large, glossy book is beautifully designed, with well-arranged recipes, presentation notes, elegant language, and full-page, bigger-than-life photographs of exquisitely arranged food. Each recipe is introduced by an enticing description, e.g., "…the juxtapositions of the crunchy peppercorn pieces and the creamy cheese [made from cashews], the crispy smoked almonds, and the chewy dried apricots, the erotic gooeyness of the honeycomb mounds and the elegant crispiness of the thyme spouts…." This is for special meals, not everyday--the recipes are not quick to prepare, and many include references to other recipes. Authors Charlie Trotter and Roxanne Klein are master chefs at two internationally acclaimed gourmet vegetarian raw-food restaurants--Charlie Trotter's in Chicago and Roxanne's in California. Photographer Tim Turner turns food photography into contemporary art. Wine notes by Jason Smith give the final touch of elegance. Highly recommended for the adventurous, gourmet cook willing to go the next step in vegetarian fine dining and anyone-- cook or not--who appreciates food photography. --Joan Price
Book Description
Using basic techniques such as juicing, dehydrating, and blending, raw foods exalt the innate wholesomeness and splendor of fruits and vegetables. Once relegated to the sidelines of vegetarianism, raw food has come into its own, introducing a world of textures, flavors, and nutrition to fine dining. Experience the revelation of this dynamic cuisine in RAW, a lush tome that pays a stylish tribute to raw food. Including notes on equipment, basic techniques, and wine pairings, RAW proves that living foods are nothing short of a revolution in the way we cook and eat.
Customer Reviews:
Relais Gormand worthy!.......2007-09-04
After working in Relais Chateaus and fine french, Italian and Fine Eclectic fare restaurants, it was apparent that there were very high expectations to be met when presenting a plated item. Charlie Trotter and Roseann Klein have created a beautifully bound version of "Raw" food, Relais Gormand style. Fabulous photos of the finished plates and really detailed recipes, right down to the appendix of savory and succulent sauces, creams, cheeses and cracker recipes. I have created nearly everything in this book and the recipes are true to the photos, flavors are fabulous. If you want to create show stopping, 5 star cuisine that will keep your guests amazed, satiated with libations to salivate over, this is the book for you. Elegant and sophisticated. I just LOVE this book!.
Brilliant book!.......2007-08-24
When I first saw this book, I was slightly intimidated by some of the recipes - they seemed to have so many ingredients and different stages. I have since however prepared several of the dishes and the tastes are sublime and make the recipes well worth the effort! This is an excellent book and as about 70% of the food I eat is raw anyway, it gave me a huge number of new ideas for preparation and presentation.
complex recipes.......2007-08-16
If your looking for gourmet raw food preperation that takes multiple days and multiple steps to make 1 food dish than this book is for you. I found the recipes to be more work than the food was worth. I imagine the recipes would be fine for a gourmet person who spends a lot of time making raw food look good.
Fancy and pretty, but not practical.......2007-07-31
I like the pictures in this book and the details in the appendix, but the ingredients are either hard to find or expensive and the recipes are so complex. If I was to spend that much time making anything, I would want it to be a 5 course meal. I have had this book over a year and have never made a thing from it.
Sad, wrong, fetishism served up with two scoops of magical thinking.......2007-07-22
Hmm, what's a self-important person who lives in one of the richest countries in the world supposed to do to rise above mere hoi polloi? Insist that even a basic necessity, food, must meet exacting, meaningless standards and be prepared according to pointless rules. If meal preparation also requires expensive ingredients and equipment, so much the better.
All the world over, when someone prepares a meal for you, the proper answer is "thank you" not "was any of this heated to over 118 degrees"?
Cookbooks like this one turn food into a fetish, and an expensive, labor-intensive one at that.
When the last person in Darfur says, "No thanks, I couldn't eat another bite," then I'll think about buying 'celtic' sea salt and 25-year old vinegar.
Book Description
As winner of the James Beard Foundation's Outstanding Restaurant Award, Charlie Trotter and his service staff run what many consider to be America's finest restaurant. But it's not just about food in this renowned Chicago hot spot. It's about a subtle relationship between food, wine, ambiance, and service—a relationship Trotter has perfected by hiring passionate staff with the ability to surpass his incredibly high standards. In LESSONS IN SERVICE, journalist Edmund Lawler reveals the secrets behind Trotter's unequaled success and shows other businesses how to improve their levels of service. From unconventional motivational techniques, staff empowerment, and mentoring to role playing, pre-service meetings, and an obsessive pursuit of excellence—Trotter leaves nothing to chance. The service is a nightly ballet that leaves guests feeling pampered, educated, and of course, wonderfully satisfied. Follow the advice of Charlie Trotter, and no matter what your business,! your customers will keep coming back again and again.
Customer Reviews:
Wonderful For Those In Hospitality.......2005-09-27
This is an excellent for any manager in the hospitality industry. With hundreds of management books out there, very few deal with this industry, which is one of the most dynamic ones in the world. While not a true management book, it does offer lots of insight and ideas for those in the industry. I highly recommend this book.
Defies its name.......2005-06-17
Actually, rather than lessons in service, or really much of anything, this book is essentially an inconsequential marketing text that repeats itself, adds little to nothing a little common sense doesn't provide, and tars the name of Charlie Trotter in the bargain.
Is it a bad book? Well, I got through it, and didn't throw it down in disgust, but I found myself scratching my head at the end, wondering where my money went. I felt neither elucidated nor any better able to perform exceptional service. If I had to read one more time about the exquisite flatware and fine bone china, I may crack those delicate dinner plates over the author's head. Not out of spite would I do this, mind you, but rather to let him know that beating your audience over the head with the same piece of useless information can be rather annoying.
In short-- get this book if you are a middle-management corporate type that likes to use metaphors for motivating your sales team. If you are in food service, I am not sure how much of this will be relevant to you.
Terrific content, a little lacking in presentation........2003-10-18
This book stresses the value of service, attention to detail and the customer experience. These are all very important and it is wonderful to see that someone still has an appreciation of them in this world that at times seems to have left even common courtesy behind. I am somewhat disappointed that the book was not produced to the exceptional standards that Charlie Trotter boasts in it's pages. It is somewhat redundant and contains many misspellings. Even when recommending Sotheby's Wine Encyclopedia, the authors name is spelled Stevens instead of Stevenson. The print quality, paper and layout are great. The editing, spell-checking and typesetting need much improvement to be five-star quality. Terrific content, a little lacking in presentation.
Service first.......2002-03-17
Among the many differences between Charlie Trotter and a thousand other gifted chefs, the one that sets his Chicago landmark apart from the crowd is fierce attention to service, as Edmund Lawler points out in this wonderful survey of the Trotter philosophy. Waiters at Charlie Trotter's have no manual, but they strive to follow the Golden Rule - treat customers as you would be treated, not just in general, but in every tiny circumstance. Not only that, but Lawler also points out, Trotter's senior servers enjoy full health care coverage, $2 employee meals and a sense of responsibility. It's so simple, really. Trotter treats his employees as he would be treated. Lawler lays it all out in a readable and succinct fashion, with each chapter backed up by handy "service points." Whether you're running a restaurant, an airline, an investment bank or a lemonade stand, you could learn from reading Lessons in Service. Oh, if only more service business managers would!
Welcome to Trotter's World.......2002-01-21
While I've never had the privilege of dining at Charlie Trotter's famed Chicago eatery, I was absolutely enthralled with the vivid portrait journalist Edmund Lawler paints in "Lessons in Service from Charlie Trotter." This is Lawler's second outing in Trotter's famed kitchen; his previous book, "Charlie Trotter's: A Pictorial Guide to the Famed Restaurant and Its Cuisine," is another great behind-the-scenes look at the culinary master. But instead of focusing on bread and circuses this time out, Lawler effectively pulls away the curtain to reveal just how Trotter continues to stay in the upper echelon of culinary masters. From managerial techniques to customer satisfaction, "Lessons" gets to the heart of Trotter's business, and how he has managed to stay at the top of his game since 1987. The book is helped immensely by reactions from Trotter's service staff, leaders in the restaurant industry and the chef himself, who believes that empowerment and a keen eye on every detail is the key to success in any business. While some may unjustly dismiss this book as "just another restaurant guide," many of Trotter's techniques (especially those about first impressions at an interview) are germane to most any business where service is the No. 1 priority. Sure everyone knows that the customer is always right, but if Lawler's book is any indication, Trotter knows how to make customers feel "right" more than anyone else in the business.
Amazon.com
Now he's really gone and done it! Charlie Trotter, chef and owner of one of America's finest restaurants (of the same name), has already enriched our lives and decorated our coffee tables with volumes of recipes from his famed establishment. Here, in Charlie Trotter Cooks at Home, his signature style shines bright, but in recipes we won't be afraid to try.
The ingredients Trotter calls for are readily available, the techniques he describes are manageable, and the titles of the dishes describe what you'll be eating so well that there aren't any photographs at all. Who needs them to describe Grilled Beef Tenderloin with Asparagus and Roasted Red Onion Vinaigrette, Orange-Blossom Honey-Glazed Chicken with Roasted Sweet Potato Purée, or Cilantro-Crusted Tuna Loin with Bok Choy and Lemon-Sesame Vinaigrette? As you flip the pages, your mouth will water as though there were photos throughout.
"The Basics" chapter starts us off with recipes for stocks and suggestions on how to make and store them so that they are always on hand. The table of contents is really an index, organized by course rather than alphabet, with every single recipe listed. Then there are appetizers like Smoked Salmon Tartare with Horseradish Cream, soups like Sweet Corn and Shrimp Chowder, and salads like Chilled Orzo, Asparagus, Chicken, and Goat Cheese. The entrees are divided into seafood, poultry, meat, and vegetables, and the more than 25 desserts include treats like Molasses Spice Cake with Caramelized Apples, Jasmine Rice Pudding with Lemon-Caramel Sauce, and Warm Bing Cherries with White Chocolate-Bing Cherry Sorbet.
Of the over 125 recipes, only a handful are more than a page long. But every single one of them packs a Trotter punch. They're inventive, fresh, and absolutely beautiful. In his introduction, Trotter acknowledges the home cook's time constraints and limited access to gourmet ingredients, and promises that "with a few basic foodstuffs and a touch of bravado, home cooks can create flavorful dishes that will impress even the most ardent gourmet." He delivers. --Leora Y. Bloom
Customer Reviews:
Must Have.......2006-09-22
This is one of my favourite books unlike some of the other great chiefs I don not have to start cooking three days in advance to make a single meal. The recipes are not too hard but some need some basic skill. Most of the ingredients are easy to come by. I've used the Penko chicken is a winner as a dinner party dish or just for the family. This is one of the first books I turn to when I don't know what to make .
As close as you can get to an easy Trotter cookbook.......2004-05-21
Considering the unworldly nature of Trotter's other cookbooks, it is a wonder he could dumb it down as much as he could for this cookbook. Although this is far and away the most accessible of his books, nonetheless it is not intended for a novice cook. Most of the recipes are within the realm of possibility, and some are actually pretty basic. For a change, the recipes won't make you want to launch the book across the room in frustration. One wonders why Trotter can't do more books like these rather than indulging in the culinary delusions masquerading as cookbooks.
Best collection of recipes in one book I've ever found.......2004-02-29
I have made 30 of his recipes from this book, and have been dazzled all but once!! The sample menus are great, if planning and organization is something you like to be done for you. I highly recommend this book! Every month at recipe club, I find that my Charlie Trotter recipes are always received well. A++++
An excellent collection of home recipes by a leading chef........2004-01-12
The first of Charlie Trotter's books I reviewed was his newest title `Raw'. As it was a potentially misleading title for the readers of one of the most distinguished chef / authors in the country, I gave it a rather cautionary review to be sure no one reading about the book would get false expectations. Since that book did succeed in showing Trotter's brilliance with food, I was anxious to follow up with a review of a much different sort of title from this renowned culinarian. I was not disappointed with what I found in `Charlie Trotter cooks at home'.
This book is one of the very best exemplars of the subgenre of cookbooks by celebrity chefs aimed at the home cook. It equals or surpasses titles like those from Tyler Florence, Sara Moulton, Ming Tsai, Tom Colicchio, and Food Network in several ways.
First, the book is arranged in a very practical manner, by course and, for entrees, by type of protein. This excellent choice of chapters is enhanced by a complete listing of `recipes at a glance' at the beginning of the book plus a listing of recipes by main ingredient at the end of the book. Excellent features for a cook at home resource.
Second, the range of foods used in the dishes is quite familiar to the typical American home cook. There are very few unusual ingredients or unusual flavors. The entrees are divided into a generous number of seafood dishes; fewer but varied poultry (without any exotic game recipes) and a good selection of meat recipes with all being beef, pork, lamb, or veal. There are no exotic game meats here. Entrees finish up with a good selection of pastas and risottos. Similarly, the desserts are neatly divided into sections on soups, sorbets, and granites; tarts, pies, and pastries; and cakes, custards, and puddings.
Third, the range of techniques is diverse enough to succeed in broadening the horizons of even an experienced home cook. This is the only place in this type of book where I have seen the author use tomato water, an ingredient which, when I saw it in Paul Bertolli's book made great sense to me and made me wonder why I have not heard more of it. The book includes several examples of low temperature poaching, even for filet of beef. I have not seen this anywhere else except in Jamie Oliver's latest book.
Fourth, the first chapter on stock preparation gives very professional recipes. I recommend people following them not try to take any short cuts. This chef knows what he is talking about.
Fifth, the entrée recipes often include instructions for preparing a complimentary side vegetable, with instructions for plating the protein and it's side.
All the recipes appear to be positively delightful. All techniques are well done, quite good enough for the home cook. The pie and tart pastry techniques, for example, are sound, with all the right cautions about working the dough cold and quick. Unlike a volume like the recent `The Way We Cook', the book has the advantage of speaking with a single voice rather than showing traces of diverse sources for the recipes. Every time potatoes are cooked in water, they are done in exactly the same manner.
Potential buyers should be aware that this is neither quick nor cheap cooking. Trotter may have done us the service of providing accurate timings for prep and cooking, but it was better that he leave them off than do them poorly.
There are three things, which annoyed me about the book. First, I found the `photographs' interesting, but perfectly useless in this kind of book. They are arty, primitive `photograms', which are so disconnected from the recipes that the photographer had to explain of what foodstuffs they were made. This was the wrong kind of book for these pictures. Second, the `insight' paragraphs at the end of the recipes would have been much better placed as headnotes at the beginning of the recipe, fitting the practice of practically every other cookbook author writing in English. Third, the book is bound with textured paper rather than with true fabric like the `Raw' title cited above. Since the price of the two volumes is not that different and the current volume was cheaper, it would not have been a stretch to give this volume a decently attractive binding.
These nuisances aside, this is a very worthy book especially for someone who simply wants a better source of recipes than the hum drum Betty Crocker or Good Housekeeping volume.
A must-have for a budding foodie.......2003-02-18
Despite being a resident of Chicago for four years, I only recently made my pilgrimage to Charlie Trotter's. Given the high expectations going in, it still amazes me that his restaurant was still able to exceed all of them.
However, that dining experience was not my first with Charlie Trotter. I have owned Charlie Trotter Cooks at Home for over a year and have tried three to four recipes from each section (Starters, Entrees, and Desserts) of his book. With the book, a person can transport some of the amazing flavors and techniques into the home, yet not to be intimidated. The ingredient list for each recipe is reasonable since you can find 95% of the ingredients at the local supermarket. The cooking techniques are simple enough for someone who has comfortably advanced beyond cooking with a microwave. Each recipe ends with a simple insight offering information about the ingredients, techniques, or substitutions.
The recipes offer a solid repertoire which you can cook regularly. In fact, Trotter includes sample menus and wine pairings.
After getting the recipes down, don't be afraid to experiment because that is what cooking is all about. Then you will really be able to impress your friends.
Amazon.com
Gourmet Cooking for Dummies is perfect when you want to upgrade from making back-of-the box recipes to mastering the fine points of culinary technique. Charlie Trotter, known for the creative, sophisticated dishes he prepares at his Chicago restaurant, is one of America's über gourmet chefs. Trotter is famous for amazingly artistic presentations, as the chapter "Architectural Cuisine Made Easy" amply demonstrates. Gourmet Cooking for Dummies is a good guide when you want to ease into classic French culinary techniques such as deglazing and tempering, and learn how to apply them in contemporary ways. Along with recipes ranging from reasonably easy to recherché, Trotter crams in an encyclopedic amount of information, complemented by 16 pages of color photos and illustrations that are sprinkled throughout the text. He even includes advice on pairing foods with wine, lists other cookbooks he recommends, and tells where to send away for the best ingredients. When you want to stun friends with a Whole Roasted Tomato filled with Roasted Garlic Soup and Crispy Fried Leeks, or Chicken Roulade with Prosciutto and Artichoke-Spinach Purée, Gourmet Cooking for Dummies shows you how to go for it.
Book Description
"Trotter's book stands equally alongside the works of Julia Child and James Beard."
—Library Journal
"Cooking a gourmet dinner doesn't have to be a frightening experience - Charlie Trotter's Gourmet Cooking For Dummies will dispel all your fears and help you turn out wonderful dishes."
- Ferdinand E. Metz, President of the Culinary Institute of America
"Look to Charlie Trotter for great wine choices for gourmets - Dummies or not! Educational, instructive, and delicious."
- Robert Mondavi, Robert Mondavi Winery
"Charlie Trotter has become famous for his unique and detailed approach to food. This book is no different - and entertaining as a bonus."
- Keith Keogh, C.E.C., President, California Culinary Academy
If tuna casserole is the most exciting meal you've made lately, let Gourmet Cooking For Dummies⢠come to your culinary rescue! In a matter of minutes, you can create mouth-watering dishes - from soups and sauces to zesty vegetarian delights and seafood masterpieces - that are guaranteed to impress your family and friends.
Inside, you'll discover how to:
- Set up your gourmet kitchen with the right pots and pans, tools, and spices
- Prepare sauces, soups, vegetable dishes, seafood creations, desserts, and more with a minimum of ingredients
- Create complete menus for any occasion, from a meal with your boss to a summer picnic
- Bring the world into your kitchen with recipes for ethnically inspired dishes
- Use Charlie's chef-tested cooking tips to make gourmet cooking fun and easy
Customer Reviews:
Great Reference Book and Good Recipies.......2006-09-25
An interesting book to dip into and gives recommendations by difficulty and cost of recipies. Easy to read and containing many nuggets of great info, this is a good gift for a novice or a more experienced cook. The other great feature is that there are many recommenations for other references out there. Simple techniques are included and a nice assortment of terms used in all sorts of chef situations.
This is my favorite book!.......2003-09-23
Not only my favorite cookbook, but my single favorite book of any kind, that I keep going back to again and again. I learn something new every time I pick up this little gem! Highly recommended for those of us not formally trained in the culinary arts!
This is Trotter's gift to the home chef.......2002-08-24
If you can forget the fact that this book is from the "for dummies" series, you are in for a real treat. During the first few chapters of this book, Trotter gives you detailed accounts of gourmet cooking methods, and soon you will understand what makes him one of the world's best chefs. I own books by Alice Walker, James Beard, Emeril, the Cul. Inst. of America, and none of them come close to exposing the breadth of knowledge Trotter presents. The exquisite recipes he gives in the later chapters give you detailed accounts of 'why' the recipes work, not only 'how.' I've been using the book as a guide now for about 8 months, (the pages are practically falling off), and people can't believe the meals I prepare. Most importantly, it actually teaches you how to cook by improvising if you want. Even if you are a good cook, you will feel humbled at how much you didn't actually know about the art. I assume, unfortunately, that the book's unattractive cover is the reason this has not become a staple in all kitchens.
A GREAT REFERENCE FOR THE ASPIRING CHEF.......2001-06-29
This is perhaps one of the most accessible (and affordable) `celebrity' cookbooks on the market today. The depth of explanation is remarkable compared to Trotter's other books, many of which serve only to stoke the ego of a wealthy restaurateur. Gourmet Cooking for Dummies breaks down many of the barriers associated with fine cooking. By explaining techniques (many of which are very simple), Trotter's book allows readers to expose themselves to food and cooking to an extent previously limited to complicated picture books dedicated to food (as many of Trotter's other books are). A great learning tool for beginners, and (as the saying goes) "a reference for the rest of us." Highly recommended.
The recipes are supurb!.......1999-08-06
If anyone is interested in becoming a truly Gormet Cook, this is the book. For the very experienced cook, there isn't a lot new as far as tips and information, however, the recipes are sublime. Each one is better than the next and they are fairly easy to read and follow for excellent results. I was very impressed and would recommend it not only for the information but epecially for the exotic yet simple recipes.
Amazon.com
"I have always considered desserts to be of equal importance to the savory food," Charlie Trotter writes in the opening pages of his lavish Charlie Trotter's Desserts. "My approach to desserts celebrates a fruit-driven style, where flash and visual pyrotechniques [sic] are shunned in favor of celebrating the glorious flavors of a perfectly ripe piece of fruit at the height of its season." The illustrations for this book (which won the James Beard award for Best Food Photography) don't quite square up with that statement. It's hard to imagine more pyrotechnics and more visual flash. It's also a little hard to imagine how many hands went into the creation of any single dish. These are not simple desserts for the everyday cook. Rather, this is a catalog of the kinds of desserts that can be created when fabulous food products and fantastic culinary talents all converge at a single kitchen. It's a coffee-table document of possibility.
Two Watermelon Soups with Frozen Yogurt Soufflé and Chocolate Seeds is certainly a "doable" recipe for the home cook, and the assembly makes no big demands. The real trick with this dessert, as with most of the desserts in this book, is finding the "perfectly ripe piece of fruit at the height of its season." If you are a cook with access to such fruit, have at it. If your grocery store or supermarket buys the usual picked green fruit found in the commercial fruit pipeline, then take a copy of this book to your produce manager and complain loudly.
Charlie Trotter's Desserts is divided into Soups and Sorbets, Citrus Fruits, Berries, Tropical Fruits, Tree Fruits, Vegetables and Grains, Custards, Nuts, Spices, Chocolate, and Chateau d'Yquem. Combinations are stunning. Surprises are endless. You'll discover such delights as Meyer Lemon Pudding Cakes with Persimmon and Tarragon Anglaise, Pineapple Tarte Tatin with Ginger-Hokkaido Squash Ice Cream, Rosewater Crème Caramel with Primrose Sauce and Black Pepper Tuiles, and Macadamia Nut Chocolate Cakes with Coconut Emulsion and Sugarcane Ice Cream. After living with this book you'll never look at a dessert menu in quite the same way. --Schuyler Ingle
Customer Reviews:
Great photos--flawed recipes.......2007-09-10
My husband is a chef, I cook and bake often, and was even a personal chef. We've tried two of these recipes so far and neither have worked! One of them was completely off in the dough and couldn't possibly have worked and the other we are still working on. It's for a portion of a recipe that has toffee. We have resorted to finding another toffee recipe online and will try to make that and incorporate it in the recipe. It is very disappointing! I've tried this portion 3 times now with no luck. Thats just not right. Buy this book only for the photos and try to make them by using other recipes that you know and trust or use a reputable site with user reviews. We've ate at Trotters and it was good, but we've both had better meals for less money.
inspirational desserts.......2006-11-30
Some cookbooks are meant as much for inspiration as they are for actual cooking...moreover, some cookbooks aren't for the normal home cook. I was a pastry chef and made some of these recipes. In that context, it is an excellent book, and probably my favorite of the Trotter lineup. Really, these were his pastry chef's recipes, so perhaps that says something about my impressions of his food.
An experienced homecook could make these recipes as well, but please know going in, that if you are not somewhat skilled in the pastry arts, you might find the book frustrating (but beautiful).
Useful only for photos & inspiration.......2004-11-21
I can say that I am a reasonably competent home chef with an above-average knowledge of technique and most necessary equipment to get the job done. Having said that, I was impressed with the photos of nearly every featured recipe in this book and find the recipes to be admirably aggressive in their taste and texture contrasts. The recipes, however, are nearly all flawed in some significant manner in that following them verbatim will result in poor results. Even when this is not the case, I find these recipes to be "out of whack" from a taste perspective by any gastronome's standards and in need of serious tweaking. If you have good kitchen skills and seek to be inspired by the ideas in this book, then I would suggest it (USED!!) ... otherwise, there are much better cookbooks that will yield far superior results.
Really, what is the point here?.......2004-05-21
Get serious people, there is no way in a million years that most of us would ever successfully assemble one of these over-the-top recipes presented in this book. The extravagence displayed here is totally off the deep end, and is beyond the means or talents of most cooks, so why market this cookbook in the first place? Only other professional chefs would be capable of pulling it off, but they are also capable of making up their own fabulous recipes without Charlie Trotter's help.
Supposedly, we are to "draw inspiration" from these recipes. What a load of crap. I could take a second-year violin student, throw the sheet music for Paganini's 24 Caprices at him, and tell him to draw inspiration from the music, even if he couldn't hope ever to play it. What is the point of that, other than to frustrate a person?
This is nothing more than ridiculous self-indulgence on the part of another celebrity chef who apparently doesn't give a damn about we lesser beings who are simply trying to put a nice meal on the table.
excellent ideas and photos, but not for the practical chef.......2003-11-07
charlie trotter creates some of the finest courses i've ever seen. the only problem with this is, nothing contained within this series of books is even remotely practical or feasible from the home kitchen. the ingredients he uses are sometimes impossible to find (even when ordering through a professional kitchen), and the equiptment required for them aren't usually owned by the common cook. so, if you're serious about trying to create an award winning entree or desert, and have the time, patience, equiptment, and endless exotic produce, this book is perfect for you. the rest of us will just have to admire the pictures.
Amazon.com
Charlie Trotter's in Chicago is rated as one of the finest restaurants in the world. Eating there is a leisurely and memorable experience because Chef Trotter is endlessly creative and meticulously precise in his cooking. He uses the best ingredients and says one should do as little as possible to embellish them. Does he practice what he preaches? In your dreams!
The simplest of the 75 recipes in Charlie Trotter's Seafood are for dishes like Olive-Oil Roasted Swordfish with Oven-Roasted Tomato and Black Olives, and the Slow-Roasted Salmon with Red Wine Risotto, Wild Thyme and Tiny White Asparagus. His more typical, and even more breathtaking, creations are often based on Hawaiian fish, like Steamed Gindai and Mussels with Lemongrass Broth. On the plate these dishes are all as artistically arranged as they sound.
This is food pornography at its peak. Every dish, as exotic and complex as a lesson from the Kama Sutra, is shown in gloriously intimate, obscenely alluring, vinaigrette-dotted detail by photographer Tim Turner. Ambitious cooks will appreciate Trotter's recommended piscatorial substitutions. Finding other ingredients, like bleeding heart radishes and shallot blossoms, is up to you. Not to mention making time to produce the infused oils and deeply flavored stocks often called for. The recipes are grouped, unexpectedly, by the wines best for accompanying them. Trotter starts with champagne and proceeds through 16 other kinds of wine, from white Viognier to red Syrah and Barbera.
If complex, original cooking fascinates you, here is the chance to navigate an ocean of new seafood ideas and culinary combinations. --Dana Jacobi
Customer Reviews:
Use this for ideas ... only!.......2004-11-21
I can say that I am a reasonably competent home chef with an above-average knowledge of technique and most necessary equipment to get the job done. Having said that, I was impressed with the photos of nearly every featured recipe in this book and find the recipes to be admirably aggressive in their taste and texture contrasts. The recipes, however, are nearly all flawed in some significant manner in that following them verbatim will result in poor results. Even when this is not the case, I find these recipes to be "out of whack" from a taste perspective by any gastronome's standards and in need of serious tweaking. If you have good kitchen skills and seek to be inspired by the ideas in this book, then I would suggest it (USED!!) ... otherwise, there are much better cookbooks that will yield far superior results. I purchased the Charlie Trotter's Seafood and Dessert cookbooks and came to the same conclusion.
Don't try this at home!.......2002-10-16
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.
Good picture and idea book.......2001-05-03
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.
Art Book, Cook Book........2000-04-11
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.......2000-01-24
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.
Amazon.com
Charlie Trotter's eponymous Chicago restaurant is one of America's finest. Awarded Outstanding Chef by the James Beard Foundation in 1999, Trotter has also published a number of cookbooks celebrating his unique cuisine. Charlie Trotter's Meat & Game, a welcome addition to his professional cooking series, follows the approach of the previous books: glamorously oversized and beautifully illustrated with color photos, it presents recipes--100 plus, in this case--that showcase Trotter's remarkable cooking. Most readers will want the book for armchair fantasizing rather than cooking from; the recipes almost uniformly require hard-to-find or costly ingredients (sometimes both) and painstaking preparations. But Meat & Game presents Trotter at his most imaginative; anyone interested in refined and magnificently conceived American cooking will treasure the book.
In chapters devoted to game in all its manifestations--from antelope, boar, and grouse, to hare, partridge, and quail (and including also lamb, pig, rabbit, and duck, among others)--Trotter offers his glorious specialties. These include Sweet-and-Sour Braised Lettuce Soup with Foie Gras and Radishes; Steamed Pheasant Breast with Hen of the Woods Mushrooms, Black Trumpet Mushrooms, and Alba White Truffles; and Roasted Scottish Hare Loin with Green Garlic, Braised Tiny White Leeks, and Caper-Cornichon Egg White Vinaigrette. Trotter offers suggestions for substitutions (Venison with Mole and Cashew Vinaigrette can be made with beef, chicken, pork, or, interestingly, lobster) which, improved practicality aside, offer an expended sense of dish-creation Trotter-style. With wine notes, a section on "basic" preparations such as Shellfish Oil and Dried Pickle Chips, and a glossary, the book revels in a great chef's food dreams, which all can, in imagination at least, share. --Arthur Boehm
Book Description
After nearly two decades of practicing his art, Charlie Trotter has established himself as one of the true visionaries of modern American cuisine. In the past two years alone, Trotter has received the Outstanding Chef and Outstanding Restaurant awards from the James Beard Foundation, and his Chicago restaurant was named best in the world by the Wine Spectator. His first cookbook, published in 1994, broke new ground with its stunning food photography, exquisitely wrought recipes, and deluxe format. With nine books and an award-winning PBS cooking show to his credit, Trotter hasn't looked back. CHARLIE TROTTER'S MEAT & GAME finds the chef in top form and, like the wines from his restaurant's renowned cellar, perfectly paired with the feast at hand. Exotic meats like pheasant, duck, wild boar, and venison take their place alongside ever-versatile lamb, pork, and chicken; and such robust fare proves to be the ultimate platform for Trotter's synthesis of French technique, Asian minimalism, and improvisational verve. Start off with a classic refigured—French Onion Soup with Shredded Pork, Goat Cheese Brie, and Sourdough Croutons—and then segue to a study in color, texture, and aroma with the Smoked Squab with Israeli Couscous-Stuffed Tinker Bell Peppers and Chocolate Vinaigrette. Introduce pleasant hits of spice with a Cumin-Corriander-Scented Lamb Tenderloin, tempered by the cool, tangy finish of a Cucumber-Yogurt Sauce; and for those for whom one way, even two, is never enough, the Foie Gras Five Ways awaits. Whether you put this book to work in the kitchen or admire it with your feet up, just don't take your eyes off Trotter—you may miss where American cuisine will be tomorrow.
Customer Reviews:
Amazing.......2004-07-09
If you live in Chicago and love to cook... this is an amazing book. A lot of the ingredients may seem hard to find but it seems that Treasure Island has all of the items.....
Even if you don't follow the exact recipes you will be inspired....
Give this to your hunter.......2003-10-25
He/she won't be able to pull off the recipes by him/herself, but you can put them onto some small task .... say, making a plum sauce to dribble over the final product ... to keep them out of your hair while you do the heavy work. In fact, think of these recipes as team projects ... that's probably the only way to get everything to the table at serving temperatures. Your hunter will beam with pleasure. You will be a god/dess in his/her eyes.
Don't try this at home!.......2002-10-16
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.
Meat & Game Extravaganza!.......2002-08-17
More of Trotter's high output of creative, skilled dishes with exotic ingredients, sauces and minimalist-Asian accent. Continues the 10-Speed Press tradition of well done cookbooks, with superior photos, text and in Trotter's case, two photographers scenic photos lining the pages.
These recipes are certainly difficult if not impossible for the average home chef, or even the sophisticated amateur gourmet as well. The ingredients are exotic and difficult to obtain (no source help is provided at all) and the techniques and difficulty of steps for each entree are staggering.
Not to despair however, for the interested gourmet. As Trotter himself suggests: "think of the recipes as interpretations found to be particularly pleasing. Look at these pages for inspiration and fresh ideas, then make the dishes your own, either by substitutions we have offered or through the endless possibilities evoked by the foodstuffs themselves." Further, nearly all recipes include suggested substitutes, e.g. for the Asian=Glazed Wild Boar Chop he suggests pork, lamb or chicken.
Especially attractive to this reviewer is the enormous collection of game: from grouse to partidge to quail to antelope, buffalo, venison, et al. Excitement from such as: "Roasted Chestnut Soup with Foie Gras, Cipolline Onions and Ginger," "Grilled Pheasant Breast with Wild Strawberries, Pistachios, and Apricot-Curry Sauce," Smoked Squab Breast with Israeli Couscous-Stuffed Tinker Bell Peppeers,Ennis Hazelnuts, and Savory Chocolate Vinagerette," "Asian Glazed Wild Boar Chop with Kimchi, Burgundy Carrots, and Their Puree."
True to his inspiration of fusion, he combines Western European technique without sauce, and in their place consistently and creatively replaces with Vinaigrette or Emulsion.
Suggest interested also check out Mark Miller's "Red Sage," Trotter's "CT Cooks at Home," and "How To Cook Meat" by Schlesinger.
all amazing books but this one at top.......2001-12-11
i absolutly loved this book by Charlie Trotter. The food is absolutly stunning and the recipies are amazing. i think this one is the best because of the great foundation recipies and so many different forms of foods presented. the best of all the books. 10 stars++++
Customer Reviews:
culinary excellence.......2004-03-18
Charlie Trotter, what a great chef and entrepreneur. This book is for the People who want one day to own a buisness. Reading this book gives you the aspects of running a restaurant and being the best. Having passion for this line of work, he cant stress more. Without passion for food or being sucsessful it will not work. Charlie Trotter gives great lessons in excellence, from hiring anf firing, to running a kitchen without rasing a voice
If Excellence is your Goal, there are lessons for you.......2001-09-10
This is both an interesting and boring work, due to the insights shared from Charlie Trotter's success. The boring stuff is the repitition of common-sense advice which everyone knows but few implement habitually. This is what separates the mediocre from the excellent.
Trotter maintains an atomosphere of excellence, from his hiring practices to discipline to innovation to publicity, etc.
One can certainly take much from this work to ponder about possible adaptation for one's own enterprise.
Better if "as told to" rather than "as interpreted by".......2001-04-23
As a big fan of Trotter and his innovation and creativity, I was excited to read this book. Unfortunately, it's just not very good. Mr. Clarke uses a notion or two per chapter that Trotter has applied as a successful entrepeneur, then boils it down, oversimplifies it, and creates tedious little pop quizzes of the "rate yourself" variety. It's as if he doesn't know whether he's writing a do-it-yourself workbook or a study of business. Clarke's very intrusive and heavy-handed, and this blunts the force of the good observations he does make. All in all, Clarke's interpretations of Trotter's wisdom lack the ring of authenticity of someone who's actually done what he espouses. This would be a lot better if it was actually Trotter doing the teaching.
A good lesson indeed...........2001-01-13
I happen to find this book very interesting. It gives you some insight as to how Charlie Trotter runs his restaurant in Chicago. For anyone who knows of this restaurant, you will know how successful it is and how much pull Charlie Trotter has in the restaurant business. This book won't teach you how to become a better person in life, but what it will do is teach all of us how to be more effective in the workplace. We all think we know the best way to run a business, but the truth is you can't do any of it without a great team of minds to assist you along the way.
This book was very informative. I, for one, always wanted to know some of the secrets myself about this place. The restaurant hardly ever drops the ball when it comes to providing a great dining experience.
This book would be great for managers, VP's, and directors of any company. Not just the restaurant business. It explains how to treat your workers with respect and how to also tighten the ropes when you need to get things accomplished sooner than you already are without killing the integrity of the worker.
All in all, a really good book. Buy this if you are a fan of the restaurant or would like a good idea of how the place has run over the last 12 years.
Where are the Lessons?.......2000-03-31
I found the book to be void of any new leadership "Lessons" and to be particularly skimpy on any real "Lessons from Charlie". Ok, so someone leads each guest to the restroom and checks to see that it's in order and his servers wear double-stick tape on their shoes. But other than those two specifics, there's just no Charlie Trotter flavor to the book. (And, I'd personally be totally uncomfortable having someone follow me to the ladies' room every chance I got up. Can't they straighten the room on someone else's time, not while I'm waiting to use it?)
The book talks about Trotter's passion, but fails to explain or illustrate his inspiration and execution. The book is dull, with no feeling for the fire that incents Trotter. I'd love to know how he goes about changing the menu every day. There has to be a process to his creativity, not just the outcome. But we're left with nothing.
For the first time in my life, I threw the book away. There was no one I could imagine who would be willing to waste the time I had on the book.
Average customer rating:
- Great Read, Great For Super Special Occasions
- Excellent Addition to the Gordon Ramsay French/Scottish repitoire
- Chef for All Seasons pleases superchefblog
- Makes Me Want to go to London
- Outstanding Cookbook
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Chef for All Seasons
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ASIN: 1580087426 |
Amazon.com
Do we need another by-the-seasons cookbook? Yes, emphatically, if it's Gordon Ramsay's A Chef for All Seasons. Ramsay, a rugby player turned U.K. superchef, has done a rare thing: he's created a chef's cookbook of impeccable yet unfussy food that's truly approachable. A quick look at the recipes--Corn and Green Onion Risotto, Asparagus Soup with Fresh Cheese Croûtes, Monkfish with Creamy Curried Mussels--reveals not only Ramsay's cognizant palate but also his singularly direct approach. Though many of the dishes aren't meant for weeknight cooking, a sufficient number, including Spring Pea Soup and Roasted Cod with Garlic Pomme Purée, are easy to put together and would make impressive fare for relaxed entertaining. Most cooks, and all food lovers, will delight in Ramsay's book.
The chapters, each devoted to a season, begin with illuminating explorations of relevant ingredients. Spring's curly parsley, for example, is ideally blanched, puréed, and mixed with mashed potatoes. Recipes follow, each illustrated with color photos. The winter selection is particularly satisfying and includes Quick Casserole of Squab and Loin of Pork with Choucroute and Mustard Cream Sauce. Desserts aren't neglected; such sweets as Roasted Autumn Fruits, Panna Cotta with Raspberries, and Mille Feuille with Lavender will surely please those who try them. With an extended section on basic, step-illustrated techniques and core recipes (Ramsay's Peach Chutney is almost worth the price of admission by itself), the book is a truly welcome addition to the seasonal--and everyday--cooking canon. --Arthur Boehm
Book Description
Known for his irresistible dishes and volatile public persona, Gordon Ramsay is London 's most talked-about chef, an international sensation whose eponymous restaurant boasts three coveted Michelin stars. Now, Gordon is becoming a household name across the Atlantic, with the U.S. premiere of his hit reality show, Hell 's Kitchen. In this new paperback edition of his seminal cookbook A CHEF FOR ALL SEASONS, he shares 100 recipes that embody his commitment to working with ingredients in their prime. Each chapter is dedicated to one of the four seasons, with detailed descriptions of key ingredients and recipes that utilize them in delicious, often unexpected combinations. Accompanied by lush color photography, Gordon 's expert culinary advice and seasonal musings will enlighten and seduce the senses year round.
Customer Reviews:
Great Read, Great For Super Special Occasions.......2006-03-20
Gordon Ramsay's A Chef for All Seasons is a cookbook you can use for those super special occasions: when you want to impress those friends, who love to cook themselves, or when you just want to eat really awesome food yourself. A lot of the recipes call for expensive ingredients, like lobster, goose fat, the obligatory truffles and foie gras. But there are also quite a few recipes with more common ingredients, which are real gems. I just want to mention the Veal Chops with a Cream of Winter Vegetables (even Gordon calls this "a nice recipe for a mid-week dinner") and the Pillows of Ricotta Gnocchi with Peas and Fèves.
The recipes is divided into four chapters, one for each season, which is a great plus in a cookbook. Each chapter contains recipes for starters, entrees and desserts. The last chapter is Basic Recipes and Techniques, which contains instructional photographs. Finally, the index has entries for each ingredient used.
It's great fun to read about how things are done in Gordon Ramsay's restaurant, e.g. "Boil the potatoes still in their skin until just tender. Drain and peel them while hot. (We do this wearing rubber gloves to protect our hands.)" in the recipe for Pillows of Ricotta Gnocchi with Peas and Fèves.
His perfectionistic style makes some recipes seem harder than necessary. After following his recipe closely the first time I make it, it is usually easy to see some shortcuts without sacrificing the quality of the end product (I imagine that Gordon will wholeheartedly disagree with this).
To conclude, I would highly recommend this cookbook for the experienced cook, who wants to surprise others (or her/himself) with great food.
Excellent Addition to the Gordon Ramsay French/Scottish repitoire.......2006-03-11
`A Chef for All Seasons' by the English high tempered chef, Gordon Ramsay looks like and is very much of a `follow the trend' book, just as `healthy eating' and `quick cooking' themes are bandwagons on which cookbook writers jump to squeeze another ounce of interest out of their audience for their latest book. Unlike some other seasonally or calendar oriented books such as Alfred Portale's `The 12 Seasons', Nigel Slater's `The Kitchen Diaries' and Brother Victor-Antoine d'Avila-Latourrette various `Twelve Month' cookbooks, the recipes in this book offer little real guidance to when it is best to make these various recipes. As the author himself says, for him, summer begins in early May and most of the best produce is available closer to autumn than in high summer.
Except for a very few fruits and vegetables such as fava beans and strawberries in spring, tomatoes and corn in late summer, there is little reason aside perhaps from cost from restricting oneself to strictly seasonal produce, except for price. While my favorite local supermarket carries excellent asparagus the year around, it's price jumps from $1.99 to $2.99 in late summer, to drop back a dollar in March, and briefly drop to $1.69 (a pound) in May and June. So, I don't eat asparagus at $3 a pop, but do eat it every other month. Similarly, I don't make dishes with beefsteak tomatoes quite as often in the winter and spring as I do in high summer, but I don't eschew them entirely in winter. So, unless you are willing to literally graph out prices and availability of produce based on supermarket prices in your area, most seasonal considerations seem like a waste of time. Because, if you can't get it at all (like fresh fava beans in October), the question is moot, and if you can get it at a reasonable price and at a reasonable quality, the small difference between seasonal and off seasonal produce shipped in from Chile probably won't make a big difference to you, especially when you are looking at Master Ramsay's recipes, where the prep and cooking time are worth far more than that extra dollar you may pay for off season blueberries.
The other side of the coin is that Gordon Ramsay's recipes are very, very good without using excessively expensive ingredients except as options and they are (relatively) easy for `haute cuisine' dishes. So, this book is more of an argument to select Gordon Ramsay as your primary source for fancy dishes, instead of Eric Rippert or Albert Portale or Tom Colicchio or Joel Robuchon or Michael Romano or Charlie Trotter. Compared to many of these chef / authors, Ramsay is equally as fussy, but manages to follow the dictum of using the best ingredients and being as careful as possible not to muck them up. And, unlike some of his preachier colleagues, he concentrates on the simple procedures rather than on the gratuitous yapping about using fresh ingredients. For us in the peanut gallery, we pick the best that we can get without traveling 20 miles out of our way. Even foodies have a life beyond cooking and marketing.
For those of you unfamiliar with Ramsay's style, it is very, very French in technique with lots of creamy sauces, soups, and confits. It may not be the kind of thing you would pick for a low calorie diet, but it is not quite as fat laden as the provincial cuisine of southwestern France (see Paula Wolfert's excellent new edition on the subject). As usual, the most sprightly and revealing blurb on the back cover comes from the always eloquent Tony Bourdain, who describes this as `...food porn at its most lush...', a far more original approbation than the overworked `decadent'.
I confess I was not immediately as impressed with this book as I have been with some of Ramsay's other books, but this is largely due to what seems like less general information on cooking technique and more space on the recipes themselves. There is, however, still a fair amount of gems on various foods here. For example, he gives an excellent argument for preferring your mangoes firm and not quite ripe to the squishy red ones soft to the touch. But, the very best part of the book for the foodie cook is the last section on `basic recipes and techniques', especially if your library is not already filled with tomes from Jacques Pepin, the CIA, and James Peterson on basic kitchen skills. The most interesting recipe here is the one for `Vegetable nage' that on the surface is very similar to a vegetable stock, but it seems to be a cross between a veggie stock and a court bouillon. It is not cooked as long as stocks and it seems to have a longer refrigerator life than meat or fish stocks. While this is a classic French term and concept, I have not seen recipes for it in many other books. By pure coincidence, I noticed a very similar recipe in the book `Full On Irish' by Irish Michelin starred chef, Kevin Dundon which he describes as a kitchen garden vegetable stock. I don't even recall seeing this in Deborah Madison's great works on vegetable stocks.
All of Ramsay's measurements are Yankee friendly, as everything is measured by cup, spoon, or count and not by gram or liter. He also does a better job of displaying ingredients lists so that units and ingredient names are all put on separate lines or columns. Unfortunately, he does not do this in the `basic recipes' section. But, since almost all items are simply counts, the problem is not acute.
This is another reason to make Gordon Ramsay your celebrity chef/writer of choice, especially as his books are reasonably priced and very attractive to look at, with full oversized pages of well-chosen pics (but without captions!).
Recommended.
Chef for All Seasons pleases superchefblog.......2005-10-01
Rather than a culinary version of "A Man for All Seasons," Gordon Ramsay's "A Chef for All Seasons" is a wonderful collection of great (read "Scottish") recipes.
(...)
Makes Me Want to go to London.......2005-08-25
The chefs of England have a somewhat poor reputation. Perhaps this came from travellers there during or right after the war when good ingredients were hard to obtain. But it's certainly not true. Restaurants like 'Gordon Ramsay,' only a few blocks from Buckingham Palace are the reason.
The best places in London serve foods that have a French flair, but which aren't really French. They are English. And the first thing that this book did for me was make me decide that I need to make another trip over there. There must be some excuse I can think of that will let the IRS pay for the trip.
But the next thing the book did was take care of dinner tonight. I found some pretty good looking Tuna at the supermarket today. I note in his book say that the best meat comes from the tail end of the fish. I asked the lady at the supermarket if this came from the tail end. She gave me a very funny look. Anyway it's marinated tuna salad for dinner tonight.
Now I'm going to stop writing and flip through the book looking for something for desert.
Outstanding Cookbook.......2001-10-29
I purchased this book and Alfred Portale's 12 Seasons Cookbook at the same time. Both are gorgeous to look at and flip through, but I find myself going to this one time and time again for recipes I actually plan to try. Clearly, Gordon Ramsay is a man in love with food and his craft. Don't let what you may have heard about him (e.g., he does not roam through the dining area of his top rated restaurant to glad-hand patrons and solicit their thoughts, believing that anything leaving his kitchen is perfect and beyond criticism) deter you from picking this up!
I found the one theme, intended or not, that makes this a favourite is that many components of the various recipes are interchangeable. For example, there is a great recipe for a lobster and mango/baby spinach salad. I was shopping for ingredients and found the lobster sub-par, so I managed to substitute his marinated tuna recipe in with great success. Same goes with recipes for various pureed sauces and soups. And particularly useful are discussions on the best of seasonal ingredients (notwithstanding that many may not be available to the average cook due to cost, or geographical limitations)
Overall, a top notch book and highly recommended.
Book Description
New dessert delicacies, from wild and exotic ingredients.
Wild Sweets introduces a new way of thinking about desserts. The recipes in this book elevate sweets from the ordinary to the extraordinary and the sublime, and appeal to the senses in their taste, texture and shape.
No longer is dessert just one course. Like a complete fine meal, it begins with canapes and cocktails, and builds with sweet dishes made from fruit and berries, grains and seeds, or even sweet vegetables that may be augmented with chocolate or ice wine. Then it finishes with decadent cookies and chocolates. To accompany each dessert course, Dominique and Cindy Duby pair sweet wines and ice wines that draw out the flavors of the dishes and heighten the dining experience.
Wild Sweets will enchant the home cook with the newest and most exciting development in the world of desserts. There are over 250 recipes in all.
Customer Reviews:
wild sweets.......2007-04-07
Very avant-garde in flavor combinations. Crossing the border on what ingredients are "sweet" and "savory", stunning photography, extremely useful wine pairings and general information on some raw basic ingredients. Nice layout/format and easily readable font. Useful base recipes are a nice addition to any professional's repetoire. Highly recommended.
Fantastic purchase.......2006-11-10
Wonderful book. Very interesting combinations of flavors on the desserts and great choices for the wines.
Try the grilled pear with polenta frites and orange-tarragon sauce. It's umbelievable.
I just don't know why they didn't use hardcover.
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