Product Description

This is the fifth installment in chef Charlie Trotter's cook-book series. Over 80 recipes are showcased with colour photography, and range from French onion soup, with shredded pork, goatcheese Brie and sourdough croutons to smoked squab and Foie Gras five-ways.

Product Details

• Amazon Sales Rank: #360867 in Books
• Published on: 2001-09-18
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 240 pages

Customer Reviews

Only for cooks with patience.
The book is great and full of colourful examples.

Charlie Trotter is a great chef and I suppose for the lucky ones who have had the chance to eat or example his cooking would really appreciate the effort which goes in to working in a kitchen and his books.

For a professional cook this book is a must, but I am not to sure if it is good for someone who knows little or nothing about cooking.

For me it is great, but I am a professional cook and have the patience in the kitchen to get everything in order before starting.

For my wife to be it is, yes nice picture, but it would take me all day to cook something like that.

The recipes are very long for some dishes and the methods could be a little hard if you do not know the basics.

For ideas and wine selections I would recommend this book, but for the less knowledgeable cooks I would not even attempt to prepare a starter from it.

Overall I must say it is a good book, but I do not use it as much as I thought I would.

Passion for meat and game, 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 meat and game, 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