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Charlie Trotter has written 25 work(s)
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Cover for 9780898156287 Cover for 9780898158380 Cover for 9780898158984 Cover for 9780764550294 Cover for 9780898158151 Cover for 9780898159974 Cover for 9781580080736 Cover for 9780898159080 Cover for 9780756776817 Cover for 9780789315564 Cover for 9780847822638 Cover for 9781580082341 Cover for 9781902757193 Cover for 9781580082501 Cover for 9781580081856 Cover for 9781580082389 Cover for 9780762428458 Cover for 9781580083157 Cover for 9781583940709 Cover for 9781580084703 Cover for 9781550549874 Cover for 9781580086134 Cover for 9781552858363 Cover for 9781580088343 Cover for 9780756633912 Cover for 9781580089340 Cover for 9780756698317
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Product Description: 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...read more
By Charlie Trotter and Tim Turner (photographer)

Hardcover:

9780898156287 | Ten Speed Pr, November 1, 1994, cover price $50.00 | About this edition: 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.

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Provides recipes for vegetable dishes such as baby carrot terrine with shiitake mushroom salad, and arugula noodles with smoked yellow tomato sauce
By Charlie Trotter and Tim Turner (photographer)

Hardcover:

9780898158380 | Ten Speed Pr, June 1, 1996, cover price $50.00 | About this edition: Provides recipes for vegetable dishes such as baby carrot terrine with shiitake mushroom salad, and arugula noodles with smoked yellow tomato sauce

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Product Description: 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 kitchenCharlie Trotter's Chicago restaurant is praised in the food press from coast to coast...read more (view table of contents, read Amazon.com's description)

Hardcover:

9780898158984 | Ten Speed Pr, June 1, 1997, cover price $50.00 | About this edition: 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 kitchenCharlie Trotter's Chicago restaurant is praised in the food press from coast to coast.

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Explains the different elements that go into a creating a gourmet meal, from proper kitchen utensils and staples to choosing the proper wine to accompany the meal

Paperback:

9780764550294 | John Wiley & Sons Inc, September 1, 1997, cover price $19.99 | About this edition: Explains the different elements that go into a creating a gourmet meal, from proper kitchen utensils and staples to choosing the proper wine to accompany the meal

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Provides recipes for desserts such as strawberry-almond shortcake with basil and a crepe banana split

Hardcover:

9780898158151 | Ten Speed Pr, October 1, 1998, cover price $50.00 | About this edition: Provides recipes for desserts such as strawberry-almond shortcake with basil and a crepe banana split

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A collection of recipes drawn from the chef's television show features lobster, scallops, salmon, catfish, pasta, poultry, pork, and beef

Hardcover:

9780898159974 | Ten Speed Pr, February 1, 1999, cover price $35.00 | About this edition: A collection of recipes drawn from the chef's television show features lobster, scallops, salmon, catfish, pasta, poultry, pork, and beef

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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

Hardcover:

9781580080736 | Ten Speed Pr, May 1, 1999, cover price $35.00 | About this edition: 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

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A chef whose restaurant has been named best in the world shares his observations on how to exceed customer expectations, provide employees with motivation and leadership, and develop a successful marketing plan (view table of contents)

Hardcover:

9780898159080 | Ten Speed Pr, September 1, 1999, cover price $24.99 | About this edition: A chef whose restaurant has been named best in the world shares his observations on how to exceed customer expectations, provide employees with motivation and leadership, and develop a successful marketing plan

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Product Description: A must-have reference for those setting up their first kitchen, updating a ktichen, or just learning to cook, the Essential Kitchen provides expert guidance on topics such as the advantages of using copper, cast iron, or nonstick pots and pans; the purposes of different types of knives, and techniques for chopping herbs...read more
By Christine McFadden, Charlie Trotter (foreword by) and Mark Williams (photographer)

Paperback:

9780789315564, titled "The Essential Kitchen: Basic Tools, Recipes, And Tips for a Complete Kitchen" | Spiral-bound edition (Rizzoli Intl Pubns, January 23, 2007), cover price $12.98 | About this edition: A must-have reference for those setting up their first kitchen, updating a ktichen, or just learning to cook, the Essential Kitchen provides expert guidance on topics such as the advantages of using copper, cast iron, or nonstick pots and pans; the purposes of different types of knives, and techniques for chopping herbs.
9780756776817 | Spiral-bound edition (Diane Pub Co, March 1, 2004), cover price $30.00 | About this edition: Recipes from some the world's most famous chefs--including Ken Hom, Alice Waters, and Charlie Trotter--highlight a complete guide to setting up or renovating a kitchen, furnishing expert guidance on cooking techniques, tools, equipment, and utensils.
9780847822638, titled "The Essential Kitchen: Basic Tools, Recipes, and Tips for a Complete Kitchen" | Spiral-bound edition (Rizzoli Intl Pubns, May 1, 2000), cover price $29.95 | About this edition: Recipes from some the world's most famous chefs--including Ken Hom, Alice Waters, and Charlie Trotter--highlight a complete guide to setting up or renovating a kitchen, furnishing expert guidance on cooking techniques, tools, equipment, and utensils.

By Roz Denny, Gordon Ramsay and Charlie Trotter (introduced by)

Hardcover:

9781580082341 | Ten Speed Pr, September 1, 2000, cover price $35.00
9781902757193 | Kyle Cathie Ltd, September 1, 2000, cover price $49.95

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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. (view table of contents)

Hardcover:

9781580082501 | Ten Speed Pr, November 1, 2000, cover price $35.00 | About this edition: 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.

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Product Description: Book by Fabricant, Florence (view table of contents, read Amazon.com's description)
By Richard Blair (photographer), Florence Fabricant and Charlie Trotter (foreword by)

Paperback:

9781580081856 | Ten Speed Pr, February 1, 2001, cover price $15.95 | About this edition: Book by Fabricant, Florence

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By James Beard, Julia Child (contributor) and Charlie Trotter (contributor)

Paperback:

9780762428458 | Running Pr Book Pub, October 31, 2001, cover price $17.95

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Discusses the success of the Chicago restaurant, Charlie Trotter's, and how to apply its management style and techniques to other businesses. (view table of contents)

Hardcover:

9781580083157 | Ten Speed Pr, December 1, 2001, cover price $24.99 | About this edition: Discusses the success of the Chicago restaurant, Charlie Trotter's, and how to apply its management style and techniques to other businesses.

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Provides a collection of vegan recipes for dishes that are cooked below 118À Fahrenheit.

Hardcover:

9781580084703 | Ten Speed Pr, December 1, 2003, cover price $35.00 | About this edition: Provides a collection of vegan recipes for dishes that are cooked below 118À Fahrenheit.

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Product Description: From their professional life as culinary educators, chocolatiers, and participants in world pastry competitions, Dominique and Cindy Duby have developed an innovative style of creating desserts and sweets based on exotic ingredients...read more

Hardcover:

9781550549874 | Douglas & McIntyre Ltd, April 1, 2004, cover price $39.95 | About this edition: From their professional life as culinary educators, chocolatiers, and participants in world pastry competitions, Dominique and Cindy Duby have developed an innovative style of creating desserts and sweets based on exotic ingredients.

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The companion volume to the PBS television cooking show The Kitchen Sessions with Charlie Trotter presents more than eighty recipes that reflect the improvisational approach of jazz music and are organized by such ingredient themes as root vegetables and squash, corn and tomatoes, and cheese desserts.

Hardcover:

9781580086134 | Ten Speed Pr, September 30, 2004, cover price $39.95 | About this edition: The companion volume to the PBS television cooking show The Kitchen Sessions with Charlie Trotter presents more than eighty recipes that reflect the improvisational approach of jazz music and are organized by such ingredient themes as root vegetables and squash, corn and tomatoes, and cheese desserts.

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Product Description: New dessert delicacies, from wild and exotic ingredients. Wild Sweets introduces a new way of thinking about desserts. The recipes in this book elevate sweets from the ordinary to the extraordinary and the sublime, and appeal to the senses in their taste, texture and shape...read more

Paperback:

9781552858363 | Whitecap Books Ltd, August 28, 2006, cover price $35.00 | About this edition: New dessert delicacies, from wild and exotic ingredients.

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A landmark cookbook provides a collection of more than one hundred vegetarian recipes for dishes that emphasize the use of raw-food ingredients, accompanied by helpful tips on equipment, preparation techniques, wine pairings, and more. Reprint.

Paperback:

9781580088343 | Reprint edition (Ten Speed Pr, March 1, 2007), cover price $24.99 | About this edition: A landmark cookbook provides a collection of more than one hundred vegetarian recipes for dishes that emphasize the use of raw-food ingredients, accompanied by helpful tips on equipment, preparation techniques, wine pairings, and more.

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Product Description: 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...read more

Hardcover:

9780756633912 | Dk Pub, March 17, 2008, cover price $20.00 | About this edition: The lightning pace of professional chefs' knife skills can be both intriguing and intimidating to home chefs.

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By Kipling Swehla (photographer) and Charlie Trotter

Paperback:

9781580089340 | Ten Speed Pr, November 1, 2008, cover price $25.00

cover image for 9780756698317
Product Description: 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...read more

Paperback:

9780756698317 | Reprint edition (Dk Pub, August 20, 2012), cover price $11.95 | About this edition: The lightning pace of professional chefs' knife skills can be both intriguing and intimidating to home chefs.

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