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Product Description
After nearly two decades of practicing his art, Charlie Trotter has established himself as one of the true visionaries of modern American cuisine. In the past two years alone, Trotter has received the Outstanding Chef and Outstanding Restaurant awards from the James Beard Foundation, and his Chicago restaurant was named best in the world by the Wine Spectator. His first cookbook, published in 1994, broke new ground with its stunning food photography, exquisitely wrought recipes, and deluxe format. With nine books and an award-winning PBS cooking show to his credit, Trotter hasn't looked back.
CHARLIE TROTTER'S MEAT & GAME finds the chef in top form and, like the wines from his restaurant's renowned cellar, perfectly paired with the feast at hand. Exotic meats like pheasant, duck, wild boar, and venison take their place alongside ever-versatile lamb, pork, and chicken; and such robust fare proves to be the ultimate platform for Trotter's synthesis of French technique, Asian minimalism, and improvisational verve. Start off with a classic refigured—French Onion Soup with Shredded Pork, Goat Cheese Brie, and Sourdough Croutons—and then segue to a study in color, texture, and aroma with the Smoked Squab with Israeli Couscous–Stuffed Tinker Bell Peppers and Chocolate Vinaigrette. Introduce pleasant hits of spice with a Cumin-Corriander-Scented Lamb Tenderloin, tempered by the cool, tangy finish of a Cucumber-Yogurt Sauce; and for those for whom one way, even two, is never enough, the Foie Gras Five Ways awaits.
Whether you put this book to work in the kitchen or admire it with your feet up, just don't take your eyes off Trotter—you may miss where American cuisine will be tomorrow.• The fifth installment in Charlie Trotter's large-format cookbook series (over 200,000 copies sold).• Features over 80 recipes, each beautifully rendered in full color by photographer Tim Turner.• Chef Trotter's James Beard Award–winning cooking show, Kitchen Sessions with Charlie Trotter, is now in its second season on PBS.
Awards2002 James Beard Award WinnerReviews"Beautiful, stylish, over the top."—Wall Street Journal "Food porn at its most sizzling." —The Birmingham News "Breaks new ground in its explanation of wines and how they might accompany food." —The Los Angeles Times "One of the two or three greatest chefs working in North America. . . [a] stunning new book." –The Washington Times"Sumptuous. . . .signature Trotter. . . .[The photographs are] striking, making the book a pleasure to look through. . . [and the recipes] demonstrate Trotter's brilliance in pairing flavors." —Restaurants & Institutions“Wine collectors, traveling chefs and food lovers from around the world come here to experience the archetypal contemporary meal. They know that anyone who wants to understand American cuisine as it enters the 21st century must eat at Charlie Trotter's. . . . No restaurant in America comes closer to delivering a flawless total dining experience.” —Wine Spectator“This is a restaurant like Cape Canaveral is an airport." —Chicago Magazine
Amazon.com Review
Charlie Trotter's eponymous Chicago restaurant is one of America's finest. Awarded Outstanding Chef by the James Beard Foundation in 1999, Trotter has also published a number of cookbooks celebrating his unique cuisine. Charlie Trotter's Meat & Game, a welcome addition to his professional cooking series, follows the approach of the previous books: glamorously oversized and beautifully illustrated with color photos, it presents recipes--100 plus, in this case--that showcase Trotter's remarkable cooking. Most readers will want the book for armchair fantasizing rather than cooking from; the recipes almost uniformly require hard-to-find or costly ingredients (sometimes both) and painstaking preparations. But Meat & Game presents Trotter at his most imaginative; anyone interested in refined and magnificently conceived American cooking will treasure the book.
In chapters devoted to game in all its manifestations--from antelope, boar, and grouse, to hare, partridge, and quail (and including also lamb, pig, rabbit, and duck, among others)--Trotter offers his glorious specialties. These include Sweet-and-Sour Braised Lettuce Soup with Foie Gras and Radishes; Steamed Pheasant Breast with Hen of the Woods Mushrooms, Black Trumpet Mushrooms, and Alba White Truffles; and Roasted Scottish Hare Loin with Green Garlic, Braised Tiny White Leeks, and Caper-Cornichon Egg White Vinaigrette. Trotter offers suggestions for substitutions (Venison with Mole and Cashew Vinaigrette can be made with beef, chicken, pork, or, interestingly, lobster) which, improved practicality aside, offer an expended sense of dish-creation Trotter-style. With wine notes, a section on "basic" preparations such as Shellfish Oil and Dried Pickle Chips, and a glossary, the book revels in a great chef's food dreams, which all can, in imagination at least, share. --Arthur Boehm
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