Product Description

This follow-up to "Charlie Trotter" presents some 100 seasonal vegetable recipes. Each dish is pictured in the style that distinguished the first book.

Product Details

• Amazon Sales Rank: #370622 in Books
• Published on: 1996-09-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 240 pages

Customer Reviews

Challenging but worth the effort
Charlie Trotter's "Vegetables" decorated my coffee table for over a year before I dared to cook from it. I started with six recipes for a dinner party of 6 people. By checking sources early in the week I was able to find most ingredients, the most difficult part of the entire process. I had to substitute a few items, but all very successfully. The next trick was to start early (it might take hours of boiling to reduce a stock down to the desired consistency). So I wouldn't be cooking while my quests were there, I prep'ed everything I possibly could and only had to do a few last minute sautes to finish things up. I was exhausted by the end of the day, but it was a "triumph." Later, I realized that in the 6 recipes I made there was no garlic and only one herb in the final prep--all the wonderful flavors came from concentrations of the natural ingredients and the unusual match-ups. Though not marketed as a vegetarian cookbook, I made it so by substituting a slightly thickened vegetable stock for veal stock. Now I ready to take on more of Charlie Trotter's "Vegetables."

Worth every penny
This book, like the author's restaurant, is perfection itself. The receipes, while complex, are fabulous and do-able. The wine notes are on-target and a relief -- if you're trying to prepare an entire "Charlie" meal, you'll be grateful to have one less detail to think about. I must note, however, that this book (like the vegetable and grain degustation menu served at the restaurant) is NOT necessarily vegetarian [you can substitute ingredients at home and at the restaurant your meal will be prepared sans animaux upon request]. It does glorify those sensuous vegetables, but some receipes call for stocks and reductions (including, gulp, veal). I only point this out because I've had people ask me about it as a gift for a vegetarian and, depending on the strictness of the recipients diet and convictions, it may not be appropriate.

Outstanding and Beneficail to all Culinairans
This book help those in the business to understand the unlimited use of vegetables and how to present them in a higher fashion. I personally used some of the recieps for vegetarian parties that I was asked to do and gained remarked comments and appreciation for the time and trouble that went into preparing such a feast. My toque off to Chef Trotter. Thank you