Charlie Trotter's Seafood
ISBN-13:
9780898158984
ISBN-10:
0898158982
Author:
Charlie Trotter
Publication date:
1997
Publisher:
Ten Speed Press
Format:
Hardcover
240 pages
Category:
Fish & Seafood
,
Cooking by Ingredient
FREE US shipping
Book details
ISBN-13:
9780898158984
ISBN-10:
0898158982
Author:
Charlie Trotter
Publication date:
1997
Publisher:
Ten Speed Press
Format:
Hardcover
240 pages
Category:
Fish & Seafood
,
Cooking by Ingredient
Summary
Charlie Trotter's Seafood (ISBN-13: 9780898158984 and ISBN-10: 0898158982), written by authors
Charlie Trotter, was published by Ten Speed Press in 1997.
With an overall rating of 4.1 stars, it's a notable title among other
Fish & Seafood
(Cooking by Ingredient) books. You can easily purchase or rent Charlie Trotter's Seafood (Hardcover) from BooksRun,
along with many other new and used
Fish & Seafood
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $1.27.
Description
Chef Charlie Trotter has done it again, bringing his now-classic seafood recipes—including tilapia, salmon, oysters, and shrimp—from his award-winning restaurant to your kitchen
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 Purée; 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.
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 Purée; 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.
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