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Charlie Trotters Vegetables
Charlie Trotters Vegetables
 
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Author : Charlie Trotter
Publisher : Ten Speed Press
ISBN# : 9780898158380
Pages : 240
Price :INR 3150
Offer Price:INR 2804
 
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Book Description

The dynamic follow-up to our best-selling CHARLIE TROTTERS, this sensational celebration of vegetables presents some 100 seasonal vegetable recipes. Each luxurious dish is pictured in the same lavish style that so distinguished Trotters 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.

Annotation

The dynamic follow-up to the bestselling Charlie Trotter, this sensational celebration of vegetables presents some 100 seasonal vegetable recipes. Each dish is pictured in the same lavish style that so distinguished Trotters first book. Organized by month, each chapter offers four or five savory dishes and one sweet course. Full color.

Editorial Reviews

Chef Trotters fancy, multi-ingredient, almost-vegetarian dishes are as rich and extravagantand as fussy and specializedas those featured in his renowned Chicago restaurant and presented in his first book, Charlie Trotters (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 Pure 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" (its 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.(July)

 

 
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