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Charlie Trotter's seafood / recipes by Charlie Trotter ; photography by Tim Turner ; wine notes by Joseph Spellman.

By: Material type: TextTextPublisher: Berkeley, Calif. : Ten Speed Press, [1997]Copyright date: ©1997Description: 240 pages : illustrations (some colour) ; 30 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0898158982
  • 9780898158984
Other title:
  • Seafood
Subject(s): DDC classification:
  • 641.692 21
LOC classification:
  • TX747 .T7 1997
Online resources:
Contents:
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
Summary: "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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.692 TRO (Browse shelf(Opens below)) 1 Available A268347B

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.

Machine converted from AACR2 source record.

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