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With 80 vegetable-focused recipes, Charlie Trotter’s Vegetables presents unforgettable seasonal plant-based fare in this classic cookbook from the seminal Chicago chef.
The dynamic follow-up to our best-selling CHARLIE TROTTER'S, this sensational celebration of vegetables presents some 100 seasonal vegetable recipes. Each luxurious dish is pictured in the same lavish style that so distinguished Trotter's first book. Complemented by more than 25 evocative black-and-white duotones, this book is a visual feast unlike anything else on the market. Organized by month, each chapter offers four or five savory dishes and one sweet course highlighting seasonal ingredients at their peak of freshness. Each chapter also features extensive wine notes, so ambitious cooks can serve a gourmet multicourse vegetable meal, recreating the experience of dining at the acclaimed restaurant.
- Sales Rank: #148336 in Books
- Brand: Brand: Ten Speed Press
- Published on: 1996-07-01
- Released on: 1996-07-01
- Original language: English
- Number of items: 1
- Dimensions: 11.85" h x .90" w x 9.40" l, 3.45 pounds
- Binding: Hardcover
- 240 pages
- Used Book in Good Condition
Amazon.com Review
There has never been a more sensuous vegetarian cookbook than this one. The food is photographed so as to accentuate its color and texture, and you'll want to dive naked into the Chilled Yellow Taxi Tomato Soup with Avocado-Coriander Sorbet and take a little swim. The wine notes that accompany each recipe are thoughtful and sensible, a valuable addition to this amazingly beautiful book. Charlie Trotter, who owns the eponymous five-star Chicago restaurant, says: "I just happen to be in love with the experience of touching, cooking, and eating the multitude of vegetables, fruits, legumes, and grains. It is sincerely one of the most sensual joys of my life."
From Publishers Weekly
Chef Trotter's fancy, multi-ingredient, almost-vegetarian dishes are as rich and extravagant?and as fussy and specialized?as those featured in his renowned Chicago restaurant and presented in his first book, Charlie Trotter's (1994). The 82 recipes here are arranged by month, and in name alone, the recipes are a mouthful: January leads off with Baby Carrot Terrine with Shiitake Mushroom Salad, Carrot Juice Reduction, Dill Oil, and 50-Year-Old Balsamic Vinegar. The preparation of Arugula Noodles with Smoked Yellow Tomato Sauce, Black Olives, and Roasted Garlic Puree requires the cook to make arugula pasta and arugula oil and, for the sauce, to smoke the tomatoes over hickory chips lit with a propane torch. Wine Notes for each recipe are helpful, as is a glossary that defines terms like "kashi" (it's the mixture of seven specific grains called for in Cold Kashi Salad with Dried Cranberries, Celery, White Pumpkin, Pumpkin Seeds and Pumpkin Seed Oil). While a few suggestions for substitutions would have allowed the home cook some welcome flexibility, flexibility is not in the exacting spirit of this chef. Trotter offers highly specific instructions (even to calling for hazelnuts from a certain farm in Oregon) for constructing complexly flavored, architecturally beautiful dishes. So long as readers are not misled, this volume, which is expensive in both in price and effort, delivers.
Copyright 1996 Reed Business Information, Inc.
From Booklist
Renowned Chicago restaurateur Charlie Trotter has produced another volume documenting his highly personal and refined approach to contemporary American cooking. Increasingly, nutrition-conscious eaters have become more aware of the importance of vegetables, and their attention has been matched by an explosion in both the variety and the quality of vegetables now available. Seasonality used to dictate vegetable choices, but an expanding worldwide market has made good produce available just about anywhere at any time. Trotter's rigorous attention to absolute freshness and full flavor, however, has resulted in a month-by-month arrangement of recipes emphasizing locally available ingredients at their flavor peak. As a document of the chef's culinary intelligence and prowess, the book astonishes with every turn of the page; but the home cook is not likely to find it easy to locate such ingredients as Marcona almonds and Ennis hazelnuts for duplicating Trotter's results. The really skilled and undaunted cook will find inspiration in Trotter's book to adapt the chef's unusual combinations to more homely seasonal vegetables. For specialized, professional, or regional collections only. Mark Knoblauch
Most helpful customer reviews
52 of 53 people found the following review helpful.
Not your average cookbook.
By Anthony Berno
When I first encountered Charlie Trotter's books, I actually laughed - how could even the most dedicated home chef even hope to create these dishes? Some recipes even required ingredients that were in season at different times of the year!
Since then, the book has grown on me, and I've grown with it. His approach to food has opened a new chapter in my efforts to become an excellent chef, and his vision has gripped me with a mania that borders on the religious. Coming up to speed with his culinary style takes a lot of work and a lot of money, but once I found sources for the necessary ingredients, and stocked up my freezer with preparations like fennel oil, pinot noir reduction, and cubes of sauteed black chanterelle mushrooms, I am able to whip up a three-course Trotteresque dinner in just a few hours. Notably, I have never followed one of his recipes literally; it is impossible. Instead, you must draw from his techniques and improvise, using whatever excellent ingredients are available in your area at that time.
In short, this is a landmark book that has completely changed the way I approach food. It is NOT for the casual chef, however. His cuisine should be approached with the kind of practice and discipline one might apply to, say, learning to play the piano. The path is long and hard, but the results are worth it.
If you care - REALLY care - about becoming a truly great chef, then buy this book. If not, it's still worth it just to drool over the pictures.
18 of 21 people found the following review helpful.
Food porn
By Michael A. Duvernois
Beautiful pictures, sure to make you hungry and sure to make you run to the nearest specialty food shop. Truly insane recipes that can only be made on a large budget, by a patient cook, in a city with sufficient culinary resources, and on the second try.
The food is glorious once made, but I honestly doubt that many people will actually make more than one or two of these items. And then, with only even odds of success.
Instead, the book will be gazed at with lustful eyes. Perhaps on your coffee table rather than your kitchen table.
5 of 5 people found the following review helpful.
Of course you'll use these recipes!
By Lynn Hoffman, author:Radiation Days: A Comedy
You say you are unlikely to ever make (p168)the Tartlet of Braised Tripe and Blood Sausage with Mustard-Sauternes Sauce and Red Wine Reduction? Me too. But the next time I braise some (fill in the blank) or have some left over from something else, I may just whip up (or buy) some pastry dough and bake a few shells and poke in the refrigerator for something to go with it and maybe even use up that red-wine reduction that's been sitting there since last week.
Would that be like eating at Charlie Trotter's? Probably not, but it would be a whole lot better that what I might have eaten that night. Same thing goes for (p124) Rabbit and Braised Turnip Lasagna with Sweet Pea Sauce: I'll never make it, but the Sweet Pea Sauce looks great and I know that I'll use that the next time I get my hands on fresh green peas.
So use this as a spur to your imagination. Don't be intimidated. Remember; all cooking is plagarism, the trick is to plagarize with taste. This book has the taste.
Lynn Hoffman, author of The New Short Course in Wine
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