| Charlie Trotter's Seafood | 
 enlarge | Author: Charlie Trotter
Publisher: Ten Speed Press
Category: Book
List Price: £40.00
Buy New: £23.36
You Save: £16.64 (42%)
New (23) Used (9) from £23.36
Avg. Customer Rating:  3 reviews
Sales Rank: 396237
Media: Hardcover
Number Of Items: 1
Pages: 240
Shipping Weight (lbs): 3.7
Dimensions (in): 11.6 x 9.2 x 1.1
ISBN: 0898158982
Dewey Decimal Number: 641.692
UPC: 789112007434
EAN: 9780898158984
ASIN: 0898158982
Publication Date: June 1997
Availability: Usually dispatched within 1-2 business days
Condition: New book. WE USE PRIORITY AIRMAIL ONLY for books from the USA. UK & European delivery is 7-10 days. Over 2,000,000 books sold to Amazon customers
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| Customer Reviews:
 looks complicated, but cooks easy April 29, 2004
4 out of 4 found this review helpful
Like Trotter's other books, Seafood is not for people easily put off by difficult-looking recipes. The ingredient list is usually long and somewhat obscure, and prepping the various oils, infusions and other little accents seems daunting.
Every dish that I've tried in this book (and I've tried many) is a winner, though (as is the case for Trotter's other books as well), and the secret is simple: don't slavishly adhere to the recipe in areas that seem too complicated or not worth the trouble. Don't have time to make mustard oils everal days in advance? Wing your own quickie-oil, or just skip it entirely -- the dish will still turn out good. Can't find Yellow Taxi tomatoes? Just take any old tomato instead... These dishes are incredibly satisfying even with generous adjustment and substitution to make them easier!
Make sure you have top-quality seafood at the heart of the dish, fiddle with the accompanying elements to suit available time and patience, and you'll be pleased with the results every time!
A book to inspire the chefs of tomorrow March 24, 1999
0 out of 2 found this review helpful
Charlie's understanding of ingredients, fusion, and presentation shine through in this chef's companion of a cookbook. The recipes and photographs printed within these pages may cause instant daydreaming, uncontrollable drooling, and a sudden urge to visit Chicago.
 Not a cookbook for the home cook April 16, 1998
1 out of 1 found this review helpful
I am sure that Charlie Trotter makes delicious food. He probably uses exquisite ingredients, and he definitely plates the food beautifully. It might even be fun to eat at his restaurant (although I think I'd rather eat at Lutece or Le Bec-Fin). But certainly you would never want to cook from this cookbook. The food is ridiculously and unnecessarily complicated. I have nothing against difficult recipes, but Trotter's seem to be complicated only for the sake of being "original." Trotter seems to be the kind ofcook who thinks that (1) the more ingredients, the better; (2) the more exotic or unusual the ingredients, the better; and (3) all those ingredients have to be listed in the title of the dish. Braised Sesame-Crusted Yearling Sweetbreads with 100-Year-Old Balsamic Glazed Shallots, Mango-Fenugreek Mayonnaise, Herbed Polenta, and Reduction of Norwegian Sea Urchin Juices. I'm just making this up, but this "recipe" could very well be in the book. In the back of the book he has a number of recipes for "basics." This not only includes stock, vinaigrette, etc., but also Pickled Lamb's Tongues. Really. I have no problem with anybody cooking (or even pickling) lamb's tongues, but calling them a "basic" is absurd. I actually had a Charlie Trotter-style dinner this weekend. Pan-Seared Galette of Calf Forcemeat "En Croute" with a Chiffonade of Cornichons and Spring Greens, a Triple Reduction of Spiced Tomato Concassee, and Oil-Poached Russet Potato Allumettes. It was tasty, but it would have been just as good if I called it a hamburger with French fries. If you're thinking about buying this book, get Georges Perrier's "The Bec-Fin Recipes" instead. The food is at least as tasty (certainly more classic and harmonious), almost as beautiful, and vastly more feasible to prepare.
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