Illinois State Library

Illinois Center for the Book


Individual Author Record

General Information

Name:  Charlie Trotter  

Pen Name: None

Genre:

Audience: Adult;

Born: September 8, 1959 in Wilmette, Illinois

Died: November 5, 2013 in Chicago, Illinois


-- Website -- http://www.charlietrotters.com/
-- Charlie Trotter on WorldCat -- http://www.worldcat.org/search?q=charlie+trotter


Illinois Connection

Trotter was a native Chicagoan.

Biographical and Professional Information

Charlie Trotter was a chef, cookbook author and owned several restaurants in Chicago.


Published Works Expand for more information


Titles At Your Library

Charlie Trotter's
ISBN: 0898156289

Ten Speed Press. 1994

Groundbreaking chef Charlie Trotter offers up the beloved recipes that launched his eponymous Chicago restaurant into stardom, utilizing fresh ingredients, classic technique, and innovative combinations.

This is the book that helped to launch a thousand taste sensations. By now widely acknowledged as one of the hottest chefs of the nineties, Chicago's award-winning Charlie Trotter is noted for his inventiveness and imagination in the preparation and presentation of food. This stunning feat of culinary artistry first presented Trotter's unique cuisine in what has become his trademark opulent style.

Charlie Trotter's Vegetables
ISBN: 0898158389

Ten Speed Press. 1996

With 80 vegetable-focused recipes, Charlie Trotter’s Vegetables presents unforgettable seasonal plant-based fare in this classic cookbook from the seminal Chicago chef.

The dynamic follow-up to our best-selling CHARLIE TROTTER'S, this sensational celebration of vegetables presents some 100 seasonal vegetable recipes. Each luxurious dish is pictured in the same lavish style that so distinguished Trotter's first book. Complemented by more than 25 evocative black-and-white duotones, this book is a visual feast unlike anything else on the market. Organized by month, each chapter offers four or five savory dishes and one sweet course highlighting seasonal ingredients at their peak of freshness. Each chapter also features extensive wine notes, so ambitious cooks can serve a gourmet multicourse vegetable meal, recreating the experience of dining at the acclaimed restaurant.

Charlie Trotter's Seafood
ISBN: 0898158982

Ten Speed Press. 1997

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.

Gourmet Cooking For Dummies
ISBN: 0764550292

For Dummies. 1997

"Trotter's book stands equally alongside the works of Julia Child and James Beard."
—Library Journal

"Cooking a gourmet dinner doesn’t have to be a frightening experience – Charlie Trotter’s Gourmet Cooking For Dummies will dispel all your fears and help you turn out wonderful dishes."
– Ferdinand E. Metz, President of the Culinary Institute of America

"Look to Charlie Trotter for great wine choices for gourmets – Dummies or not! Educational, instructive, and delicious."
– Robert Mondavi, Robert Mondavi Winery

"Charlie Trotter has become famous for his unique and detailed approach to food. This book is no different – and entertaining as a bonus."
– Keith Keogh, C.E.C., President, California Culinary Academy

If tuna casserole is the most exciting meal you’ve made lately, let Gourmet Cooking For Dummies™ come to your culinary rescue! In a matter of minutes, you can create mouth-watering dishes – from soups and sauces to zesty vegetarian delights and seafood masterpieces – that are guaranteed to impress your family and friends.

Inside, you’ll discover how to:

  • Set up your gourmet kitchen with the right pots and pans, tools, and spices
  • Prepare sauces, soups, vegetable dishes, seafood creations, desserts, and more with a minimum of ingredients
  • Create complete menus for any occasion, from a meal with your boss to a summer picnic
  • Bring the world into your kitchen with recipes for ethnically inspired dishes
  • Use Charlie’s chef-tested cooking tips to make gourmet cooking fun and easy

Charlie Trotter's Desserts
ISBN: 089815815X

Ten Speed Press. 1998

Ice Cream, cake, cookies, chocolate, nuts, fruit --Charlie Trotter’s Desserts is a must-have collection of the best dessert recipes from the iconic Chicago chef, suited for all tastes and occasions.

1999 James Beard Award Winner

Cooks, book buyers, and food lovers have come to expect the lavishly unexpected from master chef Charlie Trotter, and his fourth large-format, gorgeously photographed cookbook, Desserts, delivers the ultimate indulgence. Chapters focus on ingredients ranging from the delightfully familiar (berries, custards, and spices) to the unusual (vegetable- and grain-based desserts), including 100 show-stopping desserts, such as:

• Huckleberry Tuiles with White and Golden Peach Compote and Huckleberry Sherbet

• Cranberry and Walnut Tart with Cranberry Ice Cream, Cranberry Sauce, and Caramel-Lime Sauce

• Chocolate Macadamia Nut Cake with Coconut Froth and Sugar Cane Ice Cream

With over 125,000 copies of the first three books in print, Trotter's series has seduced amateur and professional cooks everywhere, and Desserts is the icing on a most enticing cake.

The Kitchen Sessions with Charlie Trotter
ISBN: 0898159970

Ten Speed Press. 1999

The Kitchen Sessions with Charlie Trotter, a companion volume to the award-winning television show, is a guide in gourmet cuisine for the home cook, with recipes for soups, salads, seafood, and more by mastermind chef Charlie Trotter.


Book buyers and diners alike have marveled at the incredible food that emerges from the kitchen of Charlie Trotter's world-renowned Chicago restaurant and have bought over 125,000 copies of his cookbooks. Now, readers can step behind the scenes and take a lesson from the master himself. A fine-cuisine cooking class for the home chef, KITCHEN SESSSIONS is the companion volume to Trotter's new 13-part public television cooking series, which has aired on national television since. Each episode is a personalized introduction to an essential ingredient—from salmon to chocolate—complete with a wide range of glorious recipes—120 in all. KITCHEN SESSIONS demystifies the professional techniques and tricks behind Trotter's show-stopping recipes, making them accessible for home cooks.


















Awards:2000 James Beard Award Winner

Cooking with Patrick Clark: A Tribute to the Man and His Cuisine
ISBN: 1580080731

Ten Speed Press. 1999

Charlie Trotter pays tribute to Chef Patrick Clark—a pioneer in French and regional Southern cuisine, and one of the first celebrity chefs—in this cookbook filled with Clark’s signature dishes, as well as recipes contributed by other chefs and dedicated to Clark’s memory.

In this beautifully designed and photographed cookbook, over 50 of America's most notable chefs—including Charlie Trotter, Thomas Keller, Emeril Lagasse, Jacques Pepin, Alice Waters, and Mark Miller—have collaborated to memorialize one of their most influential and visionary colleagues the best way they know how . . . with good food. Patrick Clark, who died at age 42 while awaiting a heart transplant, was a chef trained in the French tradition, who achieved celebrity status and served as a role model for other African Americans interested in the culinary arts. Winner of the James Beard Award for best Mid-Atlantic Chef in 1995, Clark was deemed "a terrific chef" by former New York Times critic Ruth Reichl and was credited with elevating the food at NYC's Tavern on the Green to legendary status. With all proceeds being donated to assist Clark's five young children, this book is a wonderful way for food lovers to remember and celebrate a true culinary pioneer.

Charlie Trotter Cooks at Home
ISBN: 1580082505

Ten Speed Press. 2000

Discusses basic methods of preparing food offers more than 150 recipes for appetizers, entrees, and desserts and includes advice for preparing multicourse meals and choosing appropriate wines.

Charlie Trotter's Meat and Game
ISBN: 1580082386

Ten Speed Press. 2001

Chicago’s award-winning restaurant Charlie Trotter’s showcases its best recipes for chicken, duck, lamb, beef, pork and more—from classic plates to new traditions.


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 Winner
Reviews"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

Workin' More Kitchen Sessions with Charlie Trotter
ISBN: 1580086136

Ten Speed Press. 2004

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.

Raw
ISBN: 1580088341

Ten Speed Press. 2007

In Raw, award-winning chef Charlie Trotter elevates the flavors and complexity of raw fruits and vegetables, using basic techniques such as juicing, dehydrating, and blending.

Charlie Trotter's raw-food tasting menus at his Chicago restaurant have showcased raw food at the highest level, while Roxanne Klein's eponymous restaurant in Larkspur, California, has become a fine-dining destination, earning her international recognition for her cuisine.

Experience the revelation of this dynamic cuisine in RAW, a landmark volume that pairs visionary chefs Trotter and Klein. The authors pay the ultimate tribute to the culinary heights that raw food can scale in such dishes as Broccoflower Couscous with Curry Oil Three Peppercorn-Crusted Cashew Cheese with Honeycomb and Balsamic Vinegar Bleeding Heart Radish Ravioli with Yellow Tomato Sauce and Watermelon Soup with Sharlyn Melon Granit?. Each recipe is complemented by a detailed wine pairing, conceived to heighten the tastes, textures, and aromas of the ensemble. Juices, a natural extension of the raw-food repertoire, are also featured in such soothing preparations as Red Roxie, Prickly Pear and Pomegranate, and Cucumber-Lime Water.

Artfully presented with Tim Turner's award-winning photography healthful and deeply satisfying, chefs Trotter and Klein's food celebrates ingredients in their glorious natural state. In such skilled hands, raw food is nothing short of a revolution in the the way we cook and eat.

Home Cooking with Charlie Trotter (Gourmet Cook Book Club Selection)
ISBN: 1580089348

Ten Speed Press. 2008

More than 130 recipes that make Charlie Trotter's show-stopping fare accessible to home cooks. New photography and updated design accompany extraordinary yet approachable recipes for Trotter's award-winning cuisine in this revised paperback edition (formerly titled Charlie Trotter Cooks at Home).


Charlie Trotter's most approachable cookbook, HOME COOKING WITH CHARLIE TROTTER is designed for casual home cooks who appreciate top-quality cuisine. Trotter begins by discussing classic methods of preparing food, from braising to grilling to sautéing. He then presents a variety of uptown traditional--as well as an assortment of exotic--starters, entrées, and desserts that have been streamlined with an eye for readily available ingredients and straight-forward techniques, while still bearing the master chef's signature style.Reviews

A Gourmet Cookbook Club Selection: "A steady stream of almost shockingly easy-to-prepare dishes."
—Gourmet

Knife Skills: In the kitchen
ISBN: 0756633915

DK. 2008

The lightning pace of professional chefs' knife skills can be both intriguing and intimidating to home chefs. With, DK's Knife Skills, cooks can learn to chop, slice, dice, carve, and fillet with the best.

Written by three Michelin-starred chefs — Marcus Wareing, Shaun Hill, and Charlie Trotter — and food writer and cooking instructor Lyn Hall from the renowned La Petite Cuisine School of Cooking — aspiring cooks will learn to cut every relevant type of material — from vegetables and herbs, to fish, meat, breads, and fruits.

Including step-by-step color photographs that help a wide variety of cutting techniques easy to understand and simple to master, this practical guide — enables enthusiasts to learn lifelong skills at their own pace.