Charlie Trotter S Meat And Game
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Charlie Trotter S Meat And Game
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Author :
language : en
Publisher:
Release Date : 2001
Charlie Trotter S Meat And Game written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking categories.
Chef and restaurateur Charlie Trotter shares recipes that use meat and game; including pheasant, wild boar, venison, lamb, pork, and chicken. Includes photographs.
Charlie Trotter S
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Author : Charlie Trotter
language : en
Publisher:
Release Date : 1994
Charlie Trotter S written by Charlie Trotter and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Cooking categories.
Chef and restaurateur Charlie Trotter shares seventy-two of his favorite recipes; including salmon roulade, scallop ceviche, spicy tuna tartare, rabbit rillette, squab salad, and crispy quinoa pudding. Includes photographs.
Home Cooking With Charlie Trotter
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Author : Charlie Trotter
language : en
Publisher: Random House Digital, Inc.
Release Date : 2008
Home Cooking With Charlie Trotter written by Charlie Trotter and has been published by Random House Digital, Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Cooking categories.
"Presents more than 130 recipes that make Charlie Trotter's food accessible to home cooks, with new photography and an updated design accompanying approachable recipes for Trotter's award-winning cuisine."--Provided by publisher.
Charlie Trotter S Vegetables
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Author : Charlie Trotter
language : en
Publisher:
Release Date : 1996
Charlie Trotter S Vegetables written by Charlie Trotter and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Cooking categories.
Provides recipes for vegetable dishes such as baby carrot terrine with shiitake mushroom salad, and arugula noodles with smoked yellow tomato sauce
Charlie Trotter Cooks At Home
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Author : Charlie Trotter
language : en
Publisher:
Release Date : 2000
Charlie Trotter Cooks At Home written by Charlie Trotter and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cooking categories.
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.
The Foie Gras Wars
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Author : Mark Caro
language : en
Publisher: Simon and Schuster
Release Date : 2009-03-10
The Foie Gras Wars written by Mark Caro and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-03-10 with Cooking categories.
In announcing that he had stopped serving the fattened livers of force-fed ducks and geese at his world-renowned restaurant, influential chef Charlie Trotter heaved a grenade into a simmering food fight, and the Foie Gras Wars erupted. He said his morally minded menu revision was meant merely to raise consciousness, but what was he thinking when he also suggested -- to Chicago Tribune reporter Mark Caro -- that a rival four-star chef 's liver be eaten as "a little treat"? The reaction to Caro's subsequent front-page story was explosive, as Trotter's sizable hometown moved to ban the ancient delicacy known as foie gras while an international array of activists, farmers, chefs and politicians clashed forcefully and sometimes violently over whether fattening birds for the sake of scrumptious livers amounts to ethical agriculture or torture. "Take a dish with a funny French name, add ducks, top it all off with celebrity chefs eating each other's livers, and that's entertainment," Caro writes. Yet as absurd as battling over bloated waterfowl organs might seem, the controversy struck a serious chord even among those who had never tasted the stuff. Reporting from the front lines of this passionate dining debate, Caro explores the questions we too often avoid: What is an acceptable amount of suffering for an animal that winds up on our plate? Is a duck that lives comfortably for twelve weeks before enduring a few weeks of periodic force-feedings worse off than a supermarket broiler chicken that never sees the light of day over its six to seven weeks on earth? Why is the animal-rights movement picking on such a rarefied dish when so many more chickens, pigs and cows are being processed on factory farms? Then again, how could the treatment of other animals possibly justify the practice of feeding a duck through a metal tube down its throat? In his relentless yet good-humored pursuit of clarity, Caro takes us to the streets where activists use bullhorns, spray paint, Superglue and/or lawsuits as their weapons; the government chambers where politicians weigh the ducks' interests against their own; the restaurants and outlaw dining clubs where haute cuisine preparations coexist with Foie-lipops; and the U.S. and French farms whose operators maintain that they are honoring tradition, not abusing animals. Can foie gras survive after 5,000 years? Are we on the verge of a more enlightened era of eating? Can both answers be yes? Our appetites hang in the balance.
Charlie Trotter S Desserts
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Author : Charlie Trotter
language : en
Publisher:
Release Date : 1998
Charlie Trotter S Desserts written by Charlie Trotter and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Cooking categories.
Provides recipes for desserts such as strawberry-almond shortcake with basil and a crepe banana split
The Kitchen Sessions With Charlie Trotter
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Author : Charlie Trotter
language : en
Publisher: Ten Speed Press
Release Date : 1999-01-01
The Kitchen Sessions With Charlie Trotter written by Charlie Trotter and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-01-01 with Cooking categories.
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
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Author : Patrick Clark
language : en
Publisher:
Release Date : 1999
Cooking With Patrick Clark written by Patrick Clark and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Cooking categories.
A celebration of the life and work of chef Patrick Clark gathers recipes for sixty of Clark's signature dishes accompanied by the remembrances and recipes of Charlie Trotter, Todd English, Jacques Pepin, Alice Waters, Gray Kunz, and Nancy Silverton
Le Pigeon
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Author : Gabriel Rucker
language : en
Publisher: Ten Speed Press
Release Date : 2013-09-17
Le Pigeon written by Gabriel Rucker and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-17 with Cooking categories.
This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant. In the five years since Gabriel Rucker took the helm at Le Pigeon, he has catapulted from culinary school dropout to award-winning chef. Le Pigeon is offal-centric and meat-heavy, but by no means dogmatic, offering adventures into delicacies unknown along with the chance to order a vegetarian mustard greens quiche and a Miller High Life if that's what you're craving. In their first cookbook, Rucker and general manager/sommelier Andrew Fortgang celebrate high-low extremes in cooking, combining the wild and the refined in a unique and progressive style. Featuring wine recommendations from sommelier Andrew Fortgang, stand-out desserts from pastry chef Lauren Fortgang, and stories about the restaurant’s raucous, seat-of-the-pants history by writer Meredith Erickson, Le Pigeon combines the wild and the refined in a unique, progressive, and delicious style.