Charlie Trotter's seafood /
Trotter, Charlie,
Charlie Trotter's seafood / Seafood recipes by Charlie Trotter ; photography by Tim Turner ; wine notes by Joseph Spellman. - 240 pages : illustrations (some colour) ; 30 cm
Includes index.
Introduction -- Champagne & sparkling wines -- Sauvignon blanc -- Riesling -- Muscat & gewurztraminer -- Viognier -- Cortese & arneis -- Marsanne & rousanne -- Chardonnay -- Pinot gris -- Pinot noir -- Sangiovese & zinfandel -- Syrah & barbera -- Appendices -- Index
"Charlie Trotter's Chicago restaurant is praised in the food press from coast to coast. Now the master of culinary innovation tests new waters, with astonishing new dishes featuring freshwater fish and seafood. Dishes include Oxtail-Stuffed Baby Squid with Cremini Mushrooms, Mustard Oil, and Oxtail Braising Juices; Wild Striped Bass with Stinging Nettles, Wild Mushroom/Balsamic Emulsion, and Hot and Sour Golden Beet Sauce; Steamed Lake Superior Whitefish with Fiddlehead Ferns and Potato-Apple-Celery Puree; Tuna-Crab Roll; and Tuna "Tartare"s with Avocado, Crushed Black Sesame Seed Vinaigrette, and Coriander Juice. The groundbreaking organizational structure of CHARLIE TROTTER'S SEAFOOD reflects the chef's characteristic visionary style and holistic approach to dining--the recipes are presented according to the wines with which he recommends they be served. Included are more than 100 recipes using common and exotic fish, 75 evocative duotones that convey the drama of the fishing industry and grandeur of the fish themselves, and Trotter's signature larger-than-life photos of every dish. _"--Publisher description.
0898158982 9780898158984
96048890
Charlie Trotter's (Restaurant)
Cooking (Seafood)
TX747 / .T7 1997
641.692
Charlie Trotter's seafood / Seafood recipes by Charlie Trotter ; photography by Tim Turner ; wine notes by Joseph Spellman. - 240 pages : illustrations (some colour) ; 30 cm
Includes index.
Introduction -- Champagne & sparkling wines -- Sauvignon blanc -- Riesling -- Muscat & gewurztraminer -- Viognier -- Cortese & arneis -- Marsanne & rousanne -- Chardonnay -- Pinot gris -- Pinot noir -- Sangiovese & zinfandel -- Syrah & barbera -- Appendices -- Index
"Charlie Trotter's Chicago restaurant is praised in the food press from coast to coast. Now the master of culinary innovation tests new waters, with astonishing new dishes featuring freshwater fish and seafood. Dishes include Oxtail-Stuffed Baby Squid with Cremini Mushrooms, Mustard Oil, and Oxtail Braising Juices; Wild Striped Bass with Stinging Nettles, Wild Mushroom/Balsamic Emulsion, and Hot and Sour Golden Beet Sauce; Steamed Lake Superior Whitefish with Fiddlehead Ferns and Potato-Apple-Celery Puree; Tuna-Crab Roll; and Tuna "Tartare"s with Avocado, Crushed Black Sesame Seed Vinaigrette, and Coriander Juice. The groundbreaking organizational structure of CHARLIE TROTTER'S SEAFOOD reflects the chef's characteristic visionary style and holistic approach to dining--the recipes are presented according to the wines with which he recommends they be served. Included are more than 100 recipes using common and exotic fish, 75 evocative duotones that convey the drama of the fishing industry and grandeur of the fish themselves, and Trotter's signature larger-than-life photos of every dish. _"--Publisher description.
0898158982 9780898158984
96048890
Charlie Trotter's (Restaurant)
Cooking (Seafood)
TX747 / .T7 1997
641.692