Rating: 
Summary: These books are good for ideas, but...
Review: ...don't get the impression you are going to cook like Charlie Trotter. Buying a paint by numbers book will not make you Michaelangelo, neither will buying these cookbooks make you the chef that Mr. Trotter is.Having flown this past weekend to Chicago specfically to eat at Charlie Trotter's I can tell you I have never had a dining experience like that before. And I would have considered myself somewhat jaded with regard to fine restaurants! Also, we were given a tour of the restaurant and his award winning wine cellar afterward that was awe-inspiring. We got to see where the TV show is taped as well. The books are OK and a nice reminder of the dining experience itself... But if you want the penultimate dining experience - go eat at Charlie Trotter's restaurant.
Rating:
Summary: Cook like a master
Review: After purchasing his other books I was relieved to finally have an opportunity to actually cook something of his without improvising on some key ingredient. The book is short onepictures which makes it tough to visualize the end result but that is only a minor flaw. Every cook should have this book in their library.
Rating: 
Summary: Incomplete and difficult to use recipes.
Review: As a cooking teacher myself I found this book leaves out vital information in it's recipes. My advice to the authors is that they have typical readers test the recipes before publication. Professional cooks and C.I.A graduates assume a lot of cooking knowledge on the part of the reader.
Rating:
Summary: Incomplete and difficult to use recipes.
Review: As a cooking teacher myself I found this book leaves out vital information in it's recipes. My advice to the authors is that they have typical readers test the recipes before publication. Professional cooks and C.I.A graduates assume a lot of cooking knowledge on the part of the reader.
Rating:
Summary: Another great book from one of the best chefs in the U.S.!
Review: Charlie Trotter shares a little of his culinary philosophy and the passion that helps create some of the most innovative dishes in America. His interpretation of classic dishes, such as, Cobb Salad are beautifully prepared with step by step instructions that can be understood by cooks of any level. Most dishes prepared by Chef Trotter are completely original and innovative. The use of the freshest ingredients during peak season is one of Chef Trotter's secrets.Beautiful photography as we have come to expect from Charlie Trotter's books. Kitchen Sessions is an excellent teaching tool
Rating:
Summary: Revising my review
Review: On January 7, 2000, I reviewed this book and wrote that I had trouble with two of the recipes that I tried. I decided to give this book another try, and had great success with the following recipes, since they were more straightforward and didn't require flipping to the back of the book for sub recipes. The grilled swordfish and somen noodle salad was delicious, mussels and linguini in garlic-mussel broth was excellent, roasted pork tenderloin with red cabbage-- yummy, and poached salmon with noodles, fennel and apple outstanding! I'm giving this book a revised rating of four stars and am trotting off to my bookstore to check out some of Charlie Trotter's other cookbooks.
Rating: 
Summary: Difficult to follow format
Review: The Kitchen Series with Charlie Trotter is an inspirational book. The photos are glossy, beautiful, textural, and alluring. The recipes are innovative and they work. I made one of the more elaborate recipes (Chicken Dumplings with a Stir-Fry of Shiitake Mushrooms, Water Chestnuts, and Mung Bean Sprouts in a Ginger-Soy-Hijiki Sauce) for a group of eight. It took a lot of time to prepare, but the reward came when my guests practically fainted from the gorgeous flavors. Another recipe met with stunning reviews from my guests (Pumpkin Soup with Pheasant Breast and Fried Ginger), although I did serve it as a main course, and not as a soup. Recipes are broken out into groups: Soup; Salad; Lobster; Scallop; Catfish; Salmon; Tuna; Pasta; Poultry; Pork; Duck; Beef; Dessert; including a Pantry section explaining how to make herb oils and other sauces used throughout the book. I also purchased the Kitchen Sessions video set and became glued to the TV when I watched them. The videos are exciting and Chef Trotter's enthusiasm will send you off into your own kitchen to try it for yourself.
Rating: 
Summary: Another Inspirational Book by Chef Trotter
Review: The Kitchen Series with Charlie Trotter is an inspirational book. The photos are glossy, beautiful, textural, and alluring. The recipes are innovative and they work. I made one of the more elaborate recipes (Chicken Dumplings with a Stir-Fry of Shiitake Mushrooms, Water Chestnuts, and Mung Bean Sprouts in a Ginger-Soy-Hijiki Sauce) for a group of eight. It took a lot of time to prepare, but the reward came when my guests practically fainted from the gorgeous flavors. Another recipe met with stunning reviews from my guests (Pumpkin Soup with Pheasant Breast and Fried Ginger), although I did serve it as a main course, and not as a soup. Recipes are broken out into groups: Soup; Salad; Lobster; Scallop; Catfish; Salmon; Tuna; Pasta; Poultry; Pork; Duck; Beef; Dessert; including a Pantry section explaining how to make herb oils and other sauces used throughout the book. I also purchased the Kitchen Sessions video set and became glued to the TV when I watched them. The videos are exciting and Chef Trotter's enthusiasm will send you off into your own kitchen to try it for yourself.
Rating:
Summary: Passion for Food
Review: The Kitchen Sessions With Charlie Trotter was given to me as a gift. The initial thumb through brought chills down my spine-I can never do this! Instead of reading the recipes(first-as I usually do), I actually read the forward and statements by Trotter. There, I found the lessons! Trotter's perspective on food challenge you to use the book as a blueprint, not a tablet from on high. This was the first cookbook I've read that has a wide angle focus on the joy and fun of food.
Rating:
Summary: Excellent introduction to Trotter-style cooking
Review: There is no question that this book, and any of chef Trotter's books, are for the medium to advanced cook. I found these recipes to be fairly easy to follow, but require preparation. My advice is to read the recipe fully first. I have prepared at least a dozen of these recipes and never once has the dish turned out wrong. I highly recommend this book to anyone wanting to create advanced dishes.
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