Charlie Trotter Book order (chronological)

Hundreds of recipes and practical step-by-step advice from the world's top chefs show you how to master key techniques, develop new skills and succeed every time * SHAUN HILL on SOUPS * MARCUS WAREING on MEAT * DAN LEPARD on BREAD * ATUL KOCHHAR on INDIAN COOKING * PETER GORDON on SPICES * and MANY MANY MORE * Share their passion, expand your range and enjoy cooking everything - simply.

Bursting with luscious color photography and clear, step-by-step techniques drawn from the world's top chefs, The Cook's Book presents a one-stop reference for all home cooks--from those who want to gain more confidence in the kitchen and hone their skills to anyone who is eager to learn basic methods from scratch.

Prepared using techniques like juicing, dehydrating, and blending, raw foods highlight the natural goodness of fruits and vegetables. Renowned chefs have elevated raw cuisine to new heights, with one showcasing it at a prestigious Chicago restaurant and another earning international acclaim at her fine-dining establishment in California. This landmark volume captures the essence of this dynamic cuisine, featuring innovative dishes such 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 Granité. Each recipe includes detailed wine pairings designed to enhance the flavors, textures, and aromas. Juices, an integral part of the raw-food repertoire, are also highlighted with refreshing options like Red Roxie, Prickly Pear and Pomegranate, and Cucumber-Lime Water. Accompanied by award-winning photography, the chefs’ creations celebrate ingredients in their purest form. In their capable hands, raw food represents a revolutionary approach to cooking and eating, transforming how we perceive and enjoy wholesome ingredients.

Provides recipes for vegetable dishes such as baby carrot terrine with shiitake mushroom salad, and arugula noodles with smoked yellow tomato sauce

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.