Cooking Books -> Seafood
Charlie Trotter's Seafood
Ten Speed Press
Published: July 1997
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Charlie Trotter's in Chicago is rated as one of the finest restaurants in the world. Eating there is a leisurely and memorable experience because Chef Trotter is endlessly creative and meticulously precise in his cooking. He uses the best
ingredients and says one should do as little as possible to embellish them. Does he practice what he preaches? In your dreams!
The simplest of the 75 recipes in Charlie Trotter's Seafood are for dishes like Olive-Oil Roasted Swordfish with
Oven-Roasted Tomato and Black Olives, and the Slow-Roasted Salmon with Red Wine Risotto, Wild Thyme and Tiny White Asparagus. His more typical, and even more breathtaking, creations are often based on Hawaiian fish, like Steamed Gindai and Mussels with
Lemongrass Broth. On the plate these dishes are all as artistically arranged as they sound.
This is food pornography at its peak. Every dish, as exotic and complex as a lesson from the Kama Sutra, is shown in gloriously intimate, obscenely
alluring, vinaigrette-dotted detail by photographer Tim Turner. Ambitious cooks will appreciate Trotter's recommended piscatorial substitutions. Finding other ingredients, like bleeding heart radishes and shallot blossoms, is up to you. Not to mention
making time to produce the infused oils and deeply flavored stocks often called for. The recipes are grouped, unexpectedly, by the wines best for accompanying them. Trotter starts with champagne and proceeds through 16 other kinds of wine, from white
Viognier to red Syrah and Barbera.
If complex, original cooking fascinates you, here is the chance to navigate an ocean of new seafood ideas and culinary combinations. --Dana Jacobi
His Chicago restaurant is praised in the food
press from coast to coast, and now, Charlie Trotter, master of culinary innovation, tests new waters with this collection of recipes for astonishing new dishes featuring freshwater fish and seafood. 100+ recipes. 75 duotone photos.
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