Download or read book Charlie Trotter s Meat and Game written by and published by . This book was released on 2001 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chef and restaurateur Charlie Trotter shares recipes that use meat and game; including pheasant, wild boar, venison, lamb, pork, and chicken. Includes photographs.
Download or read book Home Cooking with Charlie Trotter written by Charlie Trotter and published by Random House Digital, Inc.. This book was released on 2008 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Presents more than 130 recipes that make Charlie Trotter's food accessible to home cooks, with new photography and an updated design accompanying approachable recipes for Trotter's award-winning cuisine."--Provided by publisher.
Download or read book Charlie Trotter s written by Charlie Trotter and published by . This book was released on 1994 with total page 215 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chef and restaurateur Charlie Trotter shares seventy-two of his favorite recipes; including salmon roulade, scallop ceviche, spicy tuna tartare, rabbit rillette, squab salad, and crispy quinoa pudding. Includes photographs.
Download or read book Lessons in Excellence from Charlie Trotter written by Paul Clarke and published by Ten Speed Press. This book was released on 2012-12-05 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: An insider’s look into the award-winning restaurant of internationally acclaimed chef Charlie Trotter, with techniques and strategies to create top-tier service, food, and atmosphere. Charlie Trotter's Chicago restaurant is not only one of the premier eating experiences in America, it serves also as the model of a thriving business whose cutting-edge approach to management is setting new standards for quality, efficiency, and profitability. In fact, people in just about any field can learn from Charlie's methods. For this breakthrough business guide, journalist Paul Clarke conducted in-depth interviews with Charlie and his associates, distilling invaluable lessons for entrepreneurs and hospitality professionals who are committed to creating highly respected and innovative businesses. Anyone who wants to improve their business will be sure to learn something new from this Midwestern dynamo.
Download or read book Charlie Trotter Cooks at Home written by Charlie Trotter and published by . This book was released on 2000 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses basic methods of preparing food; offers more than 150 recipes for appetizers, entrees, and desserts; and includes advice for preparing multicourse meals and choosing appropriate wines.
Download or read book The Foie Gras Wars written by Mark Caro and published by Simon and Schuster. This book was released on 2009-03-10 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: In announcing that he had stopped serving the fattened livers of force-fed ducks and geese at his world-renowned restaurant, influential chef Charlie Trotter heaved a grenade into a simmering food fight, and the Foie Gras Wars erupted. He said his morally minded menu revision was meant merely to raise consciousness, but what was he thinking when he also suggested -- to Chicago Tribune reporter Mark Caro -- that a rival four-star chef 's liver be eaten as "a little treat"? The reaction to Caro's subsequent front-page story was explosive, as Trotter's sizable hometown moved to ban the ancient delicacy known as foie gras while an international array of activists, farmers, chefs and politicians clashed forcefully and sometimes violently over whether fattening birds for the sake of scrumptious livers amounts to ethical agriculture or torture. "Take a dish with a funny French name, add ducks, top it all off with celebrity chefs eating each other's livers, and that's entertainment," Caro writes. Yet as absurd as battling over bloated waterfowl organs might seem, the controversy struck a serious chord even among those who had never tasted the stuff. Reporting from the front lines of this passionate dining debate, Caro explores the questions we too often avoid: What is an acceptable amount of suffering for an animal that winds up on our plate? Is a duck that lives comfortably for twelve weeks before enduring a few weeks of periodic force-feedings worse off than a supermarket broiler chicken that never sees the light of day over its six to seven weeks on earth? Why is the animal-rights movement picking on such a rarefied dish when so many more chickens, pigs and cows are being processed on factory farms? Then again, how could the treatment of other animals possibly justify the practice of feeding a duck through a metal tube down its throat? In his relentless yet good-humored pursuit of clarity, Caro takes us to the streets where activists use bullhorns, spray paint, Superglue and/or lawsuits as their weapons; the government chambers where politicians weigh the ducks' interests against their own; the restaurants and outlaw dining clubs where haute cuisine preparations coexist with Foie-lipops; and the U.S. and French farms whose operators maintain that they are honoring tradition, not abusing animals. Can foie gras survive after 5,000 years? Are we on the verge of a more enlightened era of eating? Can both answers be yes? Our appetites hang in the balance.
Download or read book Charlie Trotter s Vegetables written by Charlie Trotter and published by . This book was released on 1996 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides recipes for vegetable dishes such as baby carrot terrine with shiitake mushroom salad, and arugula noodles with smoked yellow tomato sauce
Download or read book Cooking with Patrick Clark written by Patrick Clark and published by . This book was released on 1999 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: A celebration of the life and work of chef Patrick Clark gathers recipes for sixty of Clark's signature dishes accompanied by the remembrances and recipes of Charlie Trotter, Todd English, Jacques Pepin, Alice Waters, Gray Kunz, and Nancy Silverton
Download or read book Charlie Trotter s Desserts written by Charlie Trotter and published by . This book was released on 1998 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides recipes for desserts such as strawberry-almond shortcake with basil and a crepe banana split
Download or read book Korean BBQ written by Bill Kim and published by Ten Speed Press. This book was released on 2018-04-17 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: JAMES BEARD AWARD FINALIST • A casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients. Born in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ, translating Korean flavors for the American consumer in a way that is friendly and accessible. This isn't a traditional Korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends. Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs), you’ll soon be able to whip up a whole array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. From snacks and drinks to desserts and sides, Korean BBQ has everything you need to for a fun and delicious time around the grill.
Download or read book The Kitchen Sessions with Charlie Trotter written by Charlie Trotter and published by Ten Speed Press. This book was released on 1999-01-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Kitchen Sessions with Charlie Trotter, a companion volume to the award-winning television show, is a guide in gourmet cuisine for the home cook, with recipes for soups, salads, seafood, and more by mastermind chef Charlie Trotter. Book buyers and diners alike have marveled at the incredible food that emerges from the kitchen of Charlie Trotter's world-renowned Chicago restaurant and have bought over 125,000 copies of his cookbooks. Now, readers can step behind the scenes and take a lesson from the master himself. A fine-cuisine cooking class for the home chef, KITCHEN SESSSIONS is the companion volume to Trotter's new 13-part public television cooking series, which has aired on national television since. Each episode is a personalized introduction to an essential ingredient—from salmon to chocolate—complete with a wide range of glorious recipes—120 in all. KITCHEN SESSIONS demystifies the professional techniques and tricks behind Trotter's show-stopping recipes, making them accessible for home cooks. Awards:2000 James Beard Award Winner
Download or read book Great Chefs Cook Vegan pb written by Linda Long and published by Gibbs Smith. This book was released on 2011-08 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: The finest vegan recipes from the top chefs. Great Chefs Cook Vegan includes recipes from 25 of today ’s greatest chefs. Each chef section includes a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more. Features meals from the following: Charlie Trotter • Alex Stratta • Anne Quatrano • Cat Cora • Daniel Boulud • David Burke • Gabriel Kreuther • Dan Barber • Eric Ripert • Erik Blauberg • Josef Huber • Jose Andres • Marcus Samuelsson • Matthew Kenney • Michel Nischan • Suzanne Goin • Todd English • Floyd Cardoz • Jason Cunningham • Jean-Georges Vongerichten • John Besh • Bradford Thompson • Phil Evans • Terrance Brennan • Thomas Keller
Download or read book Chasing the Gator written by Isaac Toups and published by Voracious. This book was released on 2018-10-23 with total page 505 pages. Available in PDF, EPUB and Kindle. Book excerpt: A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes. Things get a little salty down in the bayou... Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts -- form the backbone of this book. Taking readers from the backcountry to the bayou, Toups shows how to make: A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait His signature double-cut pork chop and the Toups Burger And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken. Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything. Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how -- and what it means -- to cook Cajun food today.
Download or read book Gourmet Cooking For Dummies written by Charlie Trotter and published by For Dummies. This book was released on 2002-12-02 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: If tuna casserole is the most exciting meal you?ve made lately, let this friendly guide come to your culinary rescue! In a matter of minutes, you can create mouth-watering dishes ? from soups and sauces to zesty vegetarian delights and seafood masterpieces ? that are guaranteed to impress your family and friends.
Download or read book Tetsuya written by Tetsuya Wakuda and published by . This book was released on 2001 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt: The excitement of the Sydney Games vaulted all things Aussie into the spotlight, including their cuisine. Tetsuya Wakuda is one of Australia's most celebrated chefs. In this book he shares his story, his recipes and his passion for the finer things in life. Over 100 recipes. Color illustrations.
Download or read book Life in El written by Phillip Foss and published by . This book was released on 2020-10-12 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: In this brooding and poignant autobiographical fantasy, you have the unique pleasure of joining Michelin starred chef, Phillip Foss, as he stumbles through a typical morning. By the time he enters a medical marijuana shop to cash in his arthritis prescription, he has already lost touch with reality. In tune with our cullinary moment, two of his chef heroes have "popped up" from the dead and have been waiting for him inside. Chefs Jean Pierre LePain-inspired in part by Chef Jean Louis Palladin, and Chef Emilio Walker-inspired in part by Chef Charlie Trotter-commission the chef to not only save the future of gastronomy, but also eternity itself. On the journey, they explore Chef Foss's relationship with his kids, wife, restaurant, fragile ego, and his fading relevance as a chef. In the process, Josh also learns some lessons from the lives of his deceased culinary heroes.e
Download or read book Le Pigeon written by Gabriel Rucker and published by Ten Speed Press. This book was released on 2013-09-17 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant. In the five years since Gabriel Rucker took the helm at Le Pigeon, he has catapulted from culinary school dropout to award-winning chef. Le Pigeon is offal-centric and meat-heavy, but by no means dogmatic, offering adventures into delicacies unknown along with the chance to order a vegetarian mustard greens quiche and a Miller High Life if that's what you're craving. In their first cookbook, Rucker and general manager/sommelier Andrew Fortgang celebrate high-low extremes in cooking, combining the wild and the refined in a unique and progressive style. Featuring wine recommendations from sommelier Andrew Fortgang, stand-out desserts from pastry chef Lauren Fortgang, and stories about the restaurant’s raucous, seat-of-the-pants history by writer Meredith Erickson, Le Pigeon combines the wild and the refined in a unique, progressive, and delicious style.
