In this follow-up companion to The Kitchen Sessions, Charlie Trotter celebrates the art of cooking, pulling inspiration from the 1950s jazz canon, with over 80 unique, vegetable-based recipes that are both beautiful and accessible.
In 1956, Miles Davis's legendary quintet went into the studio for a series of marathon recording sessions. The resulting albums, including Workin' with the Miles Davis Quintet, are among the most influential in the jazz canon. Just over 30 years later, chef Charlie Trotter began staging his own nightly sessions, bringing the art of improvisation into the kitchen of his Chicago restaurant. Trotter continues to take inspiration from the jazz greats, using his mastery of tastes and textures to fashion brilliant, daring culinary compositions out of an ensemble of the finest ingredients.
Trotter's award-winning PBS cooking show, The Kitchen Sessions, first presented the chef's artistry to home cooks around the country, and now he's back with a new 26-part series. In the companion volume, Trotter presents more than 80 recipes, arranged by ingredient themes that are fundamental to his cooking. Trotter sounds off the bass notes of root vegetables and squash in such dishes as Salsify Wrapped with Serrano Ham and Phyllo with Pears and Roasted Endive, and Zucchini and Duck Confit Gratin with Hazelnut Vinaigrette. He celebrates the summer bounty of corn and tomatoes through Halibut with Red Wine-Corn Sauce and Grits, and Tomato Tarts with White Anchovies and Caper Vinaigrette. For the last course, Trotter puts the spotlight on cheese desserts such as Honey Mascarpone Cannoli with Pine Nuts and then presents a generous selection of chocolate- and fruit-based desserts.
WORKIN' captures one of the world's most innovative chefs at the top of his form. Never have the results been more beautiful to behold and accessible to the avid home cook.
• The companion volume to the new PBS cooking show Kitchen Sessions with Charlie Trotter, airing nationally beginning in April 2004.
• The first Kitchen Sessions with Charlie Trotter won the James Beard Award in 2000 for Best National T.V. Cooking Show, and the companion volume (60,000 copies sold) was named James Beard book of the year in the Chefs & Restaurants category.
• Illustrated with more than 40 full-color food photographs and extensive location photography.
|Product dimensions:||9.41(w) x 11.33(h) x 0.95(d)|
About the Author
CHARLIE TROTTER is the author of 14 cookbooks and three management books and is an eight-time James Beard Award winner. He is the chef and owner of the legendary Charlie Trotter's, which recently celebrated its 20th anniversary, as well as Trotter's To Go in Chicago. He recently founded C in Los Cabos, Mexico, and Restaurant Charlie in the Palazzo Hotel at the Venetian Resort and Casino in Las Vegas.
Table of Contents
|Artichokes Stuffed Three Ways||24|
|Artichoke and Tomato Turnover with Herb Puree||27|
|Lamb Loin with Olive Oil-Poached Artichokes and Red Wine-Kalamata Olive Sauce||29|
|Shaved Raw Artichokes with Pecorino Cheese and Pine Nuts||30|
|Hamachi with Artichoke Soup, Rapini, and Saffron Aioli||33|
|Halibut and Artichokes en Papillote||34|
|Shrimp and Corn Cake||37|
|Grilled Tuna with Sweet Corn Relish, Avocado Puree, and Cilantro Vinaigrette||38|
|Halibut with Yellow Corn Grits and Red Wine-Corn Sauce||41|
|Smoked Chicken Salad with Corn Vinaigrette||42|
|Grouper with Porcini Mushrooms, White Asparagus, Prosciutto, and Sweet Corn Emulsion||43|
|Grilled-Sweet Corn Soup with Crabmeat-Corn Napoleon and Shellfish Oil||44|
|Mussel, Shrimp, and Fennel Chowder||49|
|Braised Lamb Shank with Caramelized Fennel and Apricots||50|
|Italian Sausage and Fennel Focaccia||51|
|Shaved Fennel Salad with Mustard Vinaigrette and Marcona Almonds||52|
|Roasted Duck with Prosciutto-Wrapped Fennel Bulb and Balsamic-Cherry Sauce||53|
|Smoked Chicken and Fennel Terrine with Fennel Puree||56|
|Mille-Feuille with Spinach, Caper Berries, and Tomato Vinaigrette||61|
|Lamb with Stir-Fried Tatsoi, Mizuna, Julienned Vegetables, and Spicy Peanut Sauce||62|
|Sorrel Soup with Scallops, Grapefruit, and Grilled Scallions and Rhubarb||64|
|Rabbit with Wilted Arugula Salad, Figs, and Goat Cheese||66|
|Monkfish with Warm Endive, Apple, and Onion Salad and Watercress Puree||68|
|Ivory Salmon with Napa Cabbage Rolls, Braised Cabbage, and Caraway Vinaigrette||69|
|Cassoulet with Lobster, Clams, Andouille Sausage, and Cannellini Beans||73|
|Four-Bean Venison Chili with Black Diamond White Cheddar||74|
|Sesame Chicken with Chinese Long Bean Stir-Fry||76|
|Swiss Chard and Wild Mushroom-Wrapped Cod with Cauliflower Mushroom and Edamame Sauce||78|
|Legumes Three Ways||81|
|Spring Bean Salad with Quail Eggs, Smithfield Ham, and Hazelnut Vinaigrette||82|
|Wild Mushroom Lasagna with Arugula Pesto||87|
|Exotic Mushroom Ragout with Prosciutto and Pattypan Squash||88|
|Hot-and-Sour Shiitake Mushroom Soup with Shrimp Dumplings||90|
|Veal and Wild Mushroom Pot Pie||91|
|Crispy Bass with Trumpet Royal Mushroom-Oxtail Crust and Red Wine-Mushroom Sauce||93|
|Lobster-Stuffed Shiitake Mushrooms with Chive Creme Fraiche||94|