Product Details

• Amazon Sales Rank: #269935 in Books
• Published on: 1997-06
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 240 pages

Synopsis
A collection of dishes featuring freshwater fish and seafood - each dish presented according to the wines with which they should be served. Over 100 recipes are accompanied by 75 duotones that convey the grandeur of the fish themselves.

From the Publisher
Review from Booklist.
"This third in a series orginating from Charlie Trotter's celebrated Chicago restaurant spotlights Trotter's fish. Since Chicago lies so far from any ocean, Trotter relies on fish flown in from the coasts. This results in a broader selection than that normally found in seaports themselves, since virtually every fish becomes available as long as cost is no object. Trotter's inventive cuisine combines flavors from every tradition, and the much-honored chef loves working with unexpected combinations of tastes and textures. Mako shark with French navy beans, bleeding heart radish, crispy pigs feet, and wild mushroom foie gras sauce (a single dish) is not atypical of Trotter's idiosyncratic cuisine, which takes not just enormous skill to reproduce but also access to fresh ingredients from every world market. Beautifully reproduced photographs scale nearly impossible to determine. Those who purchased the first two volumes will want to add this companion."(Booklist)

Customer Reviews

looks complicated, but cooks easy
Like Trotter's other books, Seafood is not for people easily put off by difficult-looking recipes. The ingredient list is usually long and somewhat obscure, and prepping the various oils, infusions and other little accents seems daunting.
Every dish that I've tried in this book (and I've tried many) is a winner, though (as is the case for Trotter's other books as well), and the secret is simple: don't slavishly adhere to the recipe in areas that seem too complicated or not worth the trouble. Don't have time to make mustard oils everal days in advance? Wing your own quickie-oil, or just skip it entirely -- the dish will still turn out good. Can't find Yellow Taxi tomatoes? Just take any old tomato instead... These dishes are incredibly satisfying even with generous adjustment and substitution to make them easier!
Make sure you have top-quality seafood at the heart of the dish, fiddle with the accompanying elements to suit available time and patience, and you'll be pleased with the results every time!

Not a cookbook for the home cook
I am sure that Charlie Trotter makes delicious food. He probably uses exquisite ingredients, and he definitely plates the food beautifully. It might even be fun to eat at his restaurant (although I think I'd rather eat at Lutece or Le Bec-Fin). But certainly you would never want to cook from this cookbook. The food is ridiculously and unnecessarily complicated. I have nothing against difficult recipes, but Trotter's seem to be complicated only for the sake of being "original."

Trotter seems to be the kind ofcook who thinks that (1) the more ingredients, the better; (2) the more exotic or unusual the ingredients, the better; and (3) all those ingredients have to be listed in the title of the dish. Braised Sesame-Crusted Yearling Sweetbreads with 100-Year-Old Balsamic Glazed Shallots, Mango-Fenugreek Mayonnaise, Herbed Polenta, and Reduction of Norwegian Sea Urchin Juices. I'm just making this up, but this "recipe" could very well be in the book.

In the back of the book he has a number of recipes for "basics." This not only includes stock, vinaigrette, etc., but also Pickled Lamb's Tongues. Really. I have no problem with anybody cooking (or even pickling) lamb's tongues, but calling them a "basic" is absurd.

I actually had a Charlie Trotter-style dinner this weekend. Pan-Seared Galette of Calf Forcemeat "En Croute" with a Chiffonade of Cornichons and Spring Greens, a Triple Reduction of Spiced Tomato Concassee, and Oil-Poached Russet Potato Allumettes. It was tasty, but it would have been just as good if I called it a hamburger with French fries.

If you're thinking about buying this book, get Georges Perrier's "The Bec-Fin Recipes" instead. The food is at least as tasty (certainly more classic and harmonious), almost as beautiful, and vastly more feasible to prepare.

Want to make something special wit Fish and Seafood? - BUY THIS BOOK
I came across Charlie Trotter by accident a few years ago when the American catering company used by by employer was recreating some of Charlie Trotters recipes for lunch. I also won a copy on one of his books from the promotion being run by the catering company. I have many, many cookery books and the books by Charlie Trotter are probably my favorites.

Want to cook something special with fish and seafoof, get this books.

I really also like the way he pairs each dish with a wine, which can sometimes take some of the headache of wine selection away, especially if you are cooking something for the first time.

The books and beautifully produced and the photography is stunning. My only criticism is that the recipe are written for American grocery and some of the ingredients you may not of heard of, but a quick search on the internet and you will find alternatives or the English term for the same thing. Some dishes you will also need 48 hours to prepare especially if you want to make the stocks from scratch. Is it worth the effort.......?? In my opinion every second, every minute, every hour.

I have been such a fan of his food that I flew to the USA to eat in one of his restaurants - Remarkable