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Charlie Trotter's Cookbook

AJ12754's picture

Has anyone picked up the new (I think it's new) cookbook ... the desserts looked amazing and I was wondering if anyone had tried them.

"Truth is the engine of our judicial system." Patrick Fitzgerald

Cave obdurationem cordis

shoechick's picture

(post #62674, reply #1 of 12)

I have his Desserts book, but mine is definitely not new it's at least 5 years old.  Maybe he has a new one?

If Shopping Doesn't Bring you Happiness, You're in the Wrong Store.

The World is a book, and those who do not travel read only a page.  ~St. Augustine

AJ12754's picture

(post #62674, reply #2 of 12)

I checked at Amazon and it is the Charlie Trotter Cooks at Home book I am talking about.  The reviews there are pretty good ... and apparently they have a used copy for @ seven bucks.

"Truth is the engine of our judicial system." Patrick Fitzgerald

Cave obdurationem cordis

ashleyd's picture

(post #62674, reply #3 of 12)

I have that, bought it a couple of years ago and tried a few things from it. How shall I say this, his measurements and descriptions can lack, errr, accuracy. There are some good dishes in there but be prepared to check carefully and mount a rescue if it doesn't seem to be working well. Definitely not a book for the novice!


Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

AJ12754's picture

(post #62674, reply #4 of 12)

Gosh -- that's disappointing since I am definitely a novice.  Did you find that it was a problem in all the sections?  I ask mainly because the section I found most interesting was the desserts and I'm hoping those might be a bit more accurate.

"Truth is the engine of our judicial system." Patrick Fitzgerald

Cave obdurationem cordis

ashleyd's picture

(post #62674, reply #5 of 12)

I can't honestly remember if I tried the desserts but I suspect they would not be any better than the other sections, there appear to be, at least to me, vast chunks of advice that just aren't there, he's using techniques that assume you have a good grounding in restaurant cooking and don't need telling about. Well duh! Even at seven bucks I wouldn't recommend it. Sorry, it was disappointing to me too.


Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

AJ12754's picture

(post #62674, reply #6 of 12)

Thanks so much for taking the time to provide the additional detail ... I really appreciate it and it looks like I'll take a pass on it.

"Truth is the engine of our judicial system." Patrick Fitzgerald

Cave obdurationem cordis

Risottogirl's picture

(post #62674, reply #7 of 12)

Like him, loved ( a while ago, mind you) his restaurant, but his cookbooks? Not so much. Not sure who is his target audience but a lot seems to be missing. And I am not a novice.


Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay


Edited 1/6/2006 10:31 pm ET by Risottogirl


Edited 1/6/2006 10:31 pm ET by Risottogirl

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

AJ12754's picture

(post #62674, reply #8 of 12)

Thanks risottogirl -- maybe what I will do is go to the store and sit with the book and just write down the names of the dessert recipes that looked really appealing to me -- and their ingredient lists -- and then see if I can find similar recipes here or at epicurious ... since those are sure to have been tested by the magazines and/or have reviews from homecooks.  I think that might work ... unless it's a really dumb idea?

"Truth is the engine of our judicial system." Patrick Fitzgerald

Cave obdurationem cordis

Lee's picture

(post #62674, reply #9 of 12)

I really doubt he even thinks of a target audience in terms of who will actually attempt to cook from his books.  Like most trophy cookbooks, I think most people buy his books simply because they were written by a celebrity chef, and the photos make you drool.  When his first book came out, it was all the rage here to "do" a multi-course group dinner with recipes from the book.  None of the people in my group were novice cooks, but there was a good deal of frustration in putting together his dishes.  It took something like 2 weeks to find ingredients that weren't readily available then and to make several stocks, infused oils, vinaigrettes, etc., before we could even begin to cook. We found his proportions were off in numerous steps, and the number of pots and pans necessary on the night of the dinner was astonishing.  We considered napalming the kitchen when we were finally done.  Despite the frustration, we had a lot of fun (lots of wine helped) and turned out a darned good meal, but none of us would do it again.   

pamilyn's picture

(post #62674, reply #10 of 12)

Don't like him, don't like his retaurant anymore, do like some of his books. I like the vegetable one, but  I have not  cooked from it much. Great pictures...Pamilyn

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

ashleyd's picture

(post #62674, reply #11 of 12)

I'm not sure I am a great fan of the person but I did like his restaurant and some of the things he does for deprived kids in the area.


Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

Risottogirl's picture

(post #62674, reply #12 of 12)

some of the things he does for deprived kids in the area.


Absolutely! When I lived in Chicago, I was involved with an organic gardening project called Cabrini Greens - a play on words after the notorious public housing project called Cabrini Green, I think it has been demolished (the housing project, not sure about the gardening project). Some of the produce was actually grown on Chicago Housing Authority land.


He was an avid supporter as was Michael Jordan, both featuring the produce grown by the kids in their restaurants. Each year, CT also gave at least one promising kid a chance to apprentice in the kitchen and if he/she did well, was responsible, did well in school also, etc, he would foot the bill for culinary school after the kid graduated.


Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay