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The Kitchen Sessions with Charlie Trotter

Trotter, Charlie

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ISBN 10: 0898159970 / ISBN 13: 9780898159974
Published by U.S.A.: Ten Speed Press, 1999
Condition: Fine Hardcover
From Booklegger's Fine Books ABAA (Park Ridge, IL, U.S.A.)

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About this Item

A fine, clean and tight hardcover copy in a fine jacket/brodart covered. First Edition. SIGNED/INSCRIBED BY Charlie Trotter. A very nice copy in like new condition. *** WE BOX AND SHIP ALL BOOKS WITH USPS TRACKING. *** WE HAVE BEEN BUYING AND SELLING USED BOOKS FOR OVER 36 YEARS. Bookseller Inventory # 003459D

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Bibliographic Details

Title: The Kitchen Sessions with Charlie Trotter

Publisher: U.S.A.: Ten Speed Press

Publication Date: 1999

Binding: Hardcover

Book Condition:Fine

Dust Jacket Condition: Dust Jacket Included

Signed: Signed by Author(s)

Edition: 1st Edition.

About this title


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


In The Kitchen Sessions, chef and restaurateur Charlie Trotter makes his unique way with food available to home cooks in dishes somewhat less esoteric than those in his other cookbooks.

Trotter compares his cooking with jazz improvisation. His Portobello Mushroom Vinaigrette, for example, bursts from the Salsify and Pickled Mushroom Salad like a high, clear note that lingers, then falls back into other flavors in this riff on salad. Like good jazz, his dishes offer original contrasts and harmonies. As with music, they speak to the intellect and the spirit as well as the senses.

This book offers more recipes than the TV version of The Kitchen Sessions. Here, you get six dishes under each topic of the 13-show series, while Trotter demonstrated only two on camera, in episodes dedicated to soups, salads, salmon, pasta, pork, poultry, and more. A simple choice would be Indian Curry-Braised Catfish. It involves a caramelized sauté of onions, ginger, apple, pepper, and Indian spices, all combined with an Apricot Curry sauce. The fish is simmered in this mixture and served over basmati rice.

Cooks with a reasonable degree of skill can follow even the most involved recipes, because the individual steps and ingredients required are familiar. With some patience, it's easy enough to re-create Trotter's Bing Cherry Brown Sundae with Bittersweet Chocolate-Kona Coffee Sauce, baking the cherry-studded brownies and the ultrarich ice cream, simmering the three sauces, and whipping fresh cream with cinnamon, then poaching fresh cherries in one of the sauces. Timewise, it's a project, but oh, the results!

Color photos and pencil sketches help you understand and construct many dishes. A glossary helps you understand culinary terms like chiffonade--herbs or greens cut into fine ribbons. All that's missing is the fun of seeing Trotter come out and perform a handstand, as he sometimes does at his Chicago restaurant. Cook from this book, and your lucky guests will feel that's what you have done for them. --Dana Jacobi

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