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Charlie Trotter Book Reviews

Workin' More Kitchen Sessions With Charlie Trotter
by Charlie Trotter

Trotter’s award-winning PBS cooking show, The Kitchen Sessions, first presented the chef’s artistry to home cooks around the country, and now he’s back with a new 26-part series. In the companion volume, Trotter presents more than 80 recipes, arranged by ingredient themes that are fundamental to his cooking.





Lessons in Excellence from Charlie Trotter
by Paul Clarke

Since opening his Chicago, Illinois, restaurant in 1987, Charlie Trotter has received the kind of international acclaim usually reserved for Europe's finest chefs. Armed with formidable culinary talents and a set of business strategies that have been instrumental in the success of his enterprise, Trotter has established himself as a visionary. Lessons in Excellence details the strategies that are instrumental to Trotter's success. Clarke takes us into the kitchen and behind the desk with Trotter, outlining how the chef's uncompromising commitment to excellence is evident in all facets of his business. These lessons offer businesses large and small, public and private, an inspiring alternative to the tired formulas that are the norm of business textbooks. This is not a cookbook, but a resource for those interested in engaging in their own small business--restaurant or otherwise.

Gourmet Cooking for Dummies
by Charlie Trotter

This book should be required reading for anyone who dons an apron or a toque and starts to saute. Written in to-the-point language, Trotter paves the path from the supermarket to the table with aplomb and charm. In each chapter, he draws upon his professional experience and brings the reader a clearer understanding of the technique and skills necessary to perform seemingly complicated or intimidating work in the kitchen. There are over 200 recipes adapted from Trotter's own repertoire for the home kitchen; tips on how to select equipment and ingredients; how to choose the right wine; balancing menus; etc. Don't be a dummy--buy it. This cookbook is a no-brainer.

Charlie Trotter's Vegetables
by Charlie Trotter
This is a glorious book, full of complicated, fascinating, provocative recipes, some eight Trotter inventions divided by the season, and subdivided by the twelve months of the year. Twice Baked Yukon Potatoes with White Alba Truffles; Baby Turnip & Beet Ragout with Scallion Sauce and Beet Oil, Warm Apple Tart with Date Ice Cream and Red Wine-Caramel Sauces. Nothing typical or conservative, here, but as fascinating as Trotter's famed Chicago restaurants. Tim Turner's black and white photographs of chefs, vegetables and the creative cooking process and color shots of the recipes are worth the price of the book. Intoxicating!

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