Workin' More Kitchen Sessions with Charlie Trotter

Overview

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...

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Overview

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.

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Editorial Reviews

From the Publisher
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, honoring Charlie Trotter'¬?s as America'¬?s Best Restaurant
Library Journal
Trotter's PBS series the "Kitchen Sessions" was inspired by the idea of jazz improvisation, specifically the Workin' albums from the Miles Davis Quintet. This new companion volume (the first was published in 1999) offers more culinary riffs on favorite ingredients, from artichokes to tomatoes, with a separate dessert chapter. Each section includes five recipes, and while the dishes in the earlier book were somewhat less complicated than those in the prolific chef's numerous other cookbooks, these are quite involved, with many steps and separate components, e.g., Roasted Duck with Prosciutto-Wrapped Fennel Bulb and Balsamic-Cherry Reduction. There are snapshots throughout of Trotter in the kitchen (usually looking intense or worried) as well as full-page color photographs of the dishes. For collections where his other books are popular. Copyright 2004 Reed Business Information.
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Product Details

  • ISBN-13: 9781580086134
  • Publisher: Ten Speed Press
  • Publication date: 9/28/2004
  • Pages: 224
  • Product dimensions: 9.41 (w) x 11.33 (h) x 0.95 (d)

Meet the Author

Charlie Trotter
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.
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Table of Contents

Foreword 11
Introduction 16
Artichokes
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
Corn
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
Fennel
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
Greens
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
Legumes
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
Mushrooms
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
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