Rating: 
Summary: An excellent collection of home recipes by a leading chef.
Review: The first of Charlie Trotter's books I reviewed was his newest title 'Raw'. As it was a potentially misleading title for the readers of one of the most distinguished chef / authors in the country, I gave it a rather cautionary review to be sure no one reading about the book would get false expectations. Since that book did succeed in showing Trotter's brilliance with food, I was anxious to follow up with a review of a much different sort of title from this renowned culinarian. I was not disappointed with what I found in 'Charlie Trotter cooks at home'.This book is one of the very best exemplars of the subgenre of cookbooks by celebrity chefs aimed at the home cook. It equals or surpasses titles like those from Tyler Florence, Sara Moulton, Ming Tsai, Tom Colicchio, and Food Network in several ways. First, the book is arranged in a very practical manner, by course and, for entrees, by type of protein. This excellent choice of chapters is enhanced by a complete listing of 'recipes at a glance' at the beginning of the book plus a listing of recipes by main ingredient at the end of the book. Excellent features for a cook at home resource.
Second, the range of foods used in the dishes is quite familiar to the typical American home cook. There are very few unusual ingredients or unusual flavors. The entrees are divided into a generous number of seafood dishes; fewer but varied poultry (without any exotic game recipes) and a good selection of meat recipes with all being beef, pork, lamb, or veal. There are no exotic game meats here. Entrees finish up with a good selection of pastas and risottos. Similarly, the desserts are neatly divided into sections on soups, sorbets, and granites; tarts, pies, and pastries; and cakes, custards, and puddings.
Third, the range of techniques is diverse enough to succeed in broadening the horizons of even an experienced home cook. This is the only place in this type of book where I have seen the author use tomato water, an ingredient which, when I saw it in Paul Bertolli's book made great sense to me and made me wonder why I have not heard more of it. The book includes several examples of low temperature poaching, even for filet of beef. I have not seen this anywhere else except in Jamie Oliver's latest book.
Fourth, the first chapter on stock preparation gives very professional recipes. I recommend people following them not try to take any short cuts. This chef knows what he is talking about.
Fifth, the entrée recipes often include instructions for preparing a complimentary side vegetable, with instructions for plating the protein and it's side. All the recipes appear to be positively delightful. All techniques are well done, quite good enough for the home cook. The pie and tart pastry techniques, for example, are sound, with all the right cautions about working the dough cold and quick. Unlike a volume like the recent 'The Way We Cook', the book has the advantage of speaking with a single voice rather than showing traces of diverse sources for the recipes. Every time potatoes are cooked in water, they are done in exactly the same manner. Potential buyers should be aware that this is neither quick nor cheap cooking. Trotter may have done us the service of providing accurate timings for prep and cooking, but it was better that he leave them off than do them poorly. There are three things, which annoyed me about the book. First, I found the 'photographs' interesting, but perfectly useless in this kind of book. They are arty, primitive 'photograms', which are so disconnected from the recipes that the photographer had to explain of what foodstuffs they were made. This was the wrong kind of book for these pictures. Second, the 'insight' paragraphs at the end of the recipes would have been much better placed as headnotes at the beginning of the recipe, fitting the practice of practically every other cookbook author writing in English. Third, the book is bound with textured paper rather than with true fabric like the 'Raw' title cited above. Since the price of the two volumes is not that different and the current volume was cheaper, it would not have been a stretch to give this volume a decently attractive binding. These nuisances aside, this is a very worthy book especially for someone who simply wants a better source of recipes than the hum drum Betty Crocker or Good Housekeeping volume.
Rating:
Summary: Best collection of recipes in one book I've ever found
Review: The first of Charlie Trotter's books I reviewed was his newest title `Raw'. As it was a potentially misleading title for the readers of one of the most distinguished chef / authors in the country, I gave it a rather cautionary review to be sure no one reading about the book would get false expectations. Since that book did succeed in showing Trotter's brilliance with food, I was anxious to follow up with a review of a much different sort of title from this renowned culinarian. I was not disappointed with what I found in `Charlie Trotter cooks at home'. This book is one of the very best exemplars of the subgenre of cookbooks by celebrity chefs aimed at the home cook. It equals or surpasses titles like those from Tyler Florence, Sara Moulton, Ming Tsai, Tom Colicchio, and Food Network in several ways. First, the book is arranged in a very practical manner, by course and, for entrees, by type of protein. This excellent choice of chapters is enhanced by a complete listing of `recipes at a glance' at the beginning of the book plus a listing of recipes by main ingredient at the end of the book. Excellent features for a cook at home resource.
Second, the range of foods used in the dishes is quite familiar to the typical American home cook. There are very few unusual ingredients or unusual flavors. The entrees are divided into a generous number of seafood dishes; fewer but varied poultry (without any exotic game recipes) and a good selection of meat recipes with all being beef, pork, lamb, or veal. There are no exotic game meats here. Entrees finish up with a good selection of pastas and risottos. Similarly, the desserts are neatly divided into sections on soups, sorbets, and granites; tarts, pies, and pastries; and cakes, custards, and puddings.
Third, the range of techniques is diverse enough to succeed in broadening the horizons of even an experienced home cook. This is the only place in this type of book where I have seen the author use tomato water, an ingredient which, when I saw it in Paul Bertolli's book made great sense to me and made me wonder why I have not heard more of it. The book includes several examples of low temperature poaching, even for filet of beef. I have not seen this anywhere else except in Jamie Oliver's latest book.
Fourth, the first chapter on stock preparation gives very professional recipes. I recommend people following them not try to take any short cuts. This chef knows what he is talking about.
Fifth, the entrée recipes often include instructions for preparing a complimentary side vegetable, with instructions for plating the protein and it's side. All the recipes appear to be positively delightful. All techniques are well done, quite good enough for the home cook. The pie and tart pastry techniques, for example, are sound, with all the right cautions about working the dough cold and quick. Unlike a volume like the recent `The Way We Cook', the book has the advantage of speaking with a single voice rather than showing traces of diverse sources for the recipes. Every time potatoes are cooked in water, they are done in exactly the same manner. Potential buyers should be aware that this is neither quick nor cheap cooking. Trotter may have done us the service of providing accurate timings for prep and cooking, but it was better that he leave them off than do them poorly. There are three things, which annoyed me about the book. First, I found the `photographs' interesting, but perfectly useless in this kind of book. They are arty, primitive `photograms', which are so disconnected from the recipes that the photographer had to explain of what foodstuffs they were made. This was the wrong kind of book for these pictures. Second, the `insight' paragraphs at the end of the recipes would have been much better placed as headnotes at the beginning of the recipe, fitting the practice of practically every other cookbook author writing in English. Third, the book is bound with textured paper rather than with true fabric like the `Raw' title cited above. Since the price of the two volumes is not that different and the current volume was cheaper, it would not have been a stretch to give this volume a decently attractive binding. These nuisances aside, this is a very worthy book especially for someone who simply wants a better source of recipes than the hum drum Betty Crocker or Good Housekeeping volume.
Rating: 
Summary: Don't Bother
Review: This book was very disappointing. I was hoping for a book that allows a basic home cook to come close to preparing a Trotter dish and pictures to compare mine with his. This book does not have one picture or diagram of the dishes presented - unlike his previous books. Shouldn't a book about cooking at home at least provide photos to help guide the user? I think so. Also, a lot of these recipes are already covered in previous Trotter books, such as the Gourmet Cooking for Dummies. Also, the recipes covered in the book, frankly, are not that appetizing or really that convenient. Big time bummer of a book. DO NOT RECOMMEND>
Rating: 
Summary: Wonderful, simple cuisine
Review: This is a book that can be enjoyed (and well-used) by any good home cook. In some ways, this book takes up where "Gourmet Cooking for Dummies" left off. There is much here to inspire you in the kitchen. Lots of great recipes, with (mostly) commonly-sourced ingredients. Essential guidance in creating a menu from the recipes. Excellent advice pairing the recipes with wine. The book's only negative is in the photography-- photograms of various food items instead of photos of the recipe items. While the photographic style in Trotter's 4 "core" books might be too lavish for this book, it would be nice to see the chef's presentation of some of these recipes.
Rating:
Summary: recipes are easy
Review: This is one of the best cookbooks I have ever used. Trotter's previous cookbooks were filled with recipes that were daunting enough for the home cook to read, let alone attempt to make; but this book is different. The recipes employ a sensible number of ingredients and can be made in a reasonable amount of time - and the results are absolutely fabulous. My family has actually swooned over the results of Trotter's recipes! I have about 300 cookbooks,This book is truly a gift to share with others. Just like my new beverage of choice that replaced my morning brew. Its called s oyfee and taste so wonderful with no caffeine or acids. Organic and made from soya! Bye bye acid stomach and hello healthy tummy! Google it under "acid free coffee"these recipes are doable for the adventurous home cook.
Rating:
Summary: A Trotter cookbook to use frequently!
Review: Trotter's cookbooks are wonderful to read, but on the insane side for the average home gourmet to attempt, what with all those exotic ingredients and multiple techniques. Most of us save those for that out of the ordinary culinary adventure. Here, however, is one that presents gourmet dishes one won't find just anywhere, but with toned down hard to find ingredients and streamlined steps. I made his Chocholate Praline Bread Pudding as one of four Christmas desserts and the guests just kept marveling over how good it was. Spurred on to others, same experience: not overwhelming prep, wonderful, unique results! Let's have more like this, Charlie, besides all your other fine cooking literary output! Gracie!
Rating:
Summary: This is an amazing cookbook.
Review: When you think of Charlie Trotter's, you think of multi-course tasting menu using hundreds of ingredients from all over the world to build multiple layers of tastes and flavors. In this book, he focuses on recipes that he would cook at home and hopefully you will too. While many recipes offer a high degree of complexity, the motivated home cook is capable of preparing these meals. There are two things which I loved about the book. First, he motivated me to make my own stocks (beef and chicken). Why make the effort to prepare a sauce and spoil it with the flavorless, fat-laden broth that comes out of a can? He provides recipes for very good stocks. (I personally recommend freezing stock in Glad freezer ware or making ice cubes of stock and putting it in a freezer bag.) Second, he introduced several interesting cooking techniques such poaching fish in oil and low-temperature slow roasting of salmon. These are interesting techniques to be used to preserve the flavor and texture of the food. The book also helpfully provides 3 to 4 course menus for your next dinner party with helpful wine pairings. With this book in your kitchen, you can't fail to impress your family and friends at your next dinner party.
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