Sewn binding. Cloth over boards. 240 p. Contains: Illustrations. Audience: General/trade.
From the Publisher
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
Charlie Trotter''s Chicago restaurant is praised in the food press
from coast to coast. Now the master of culinary innovation tests
new waters, with astonishing new dishes featuring freshwater fish
and seafood. Dishes include Oxtail-Stuffed Baby Squid with Cremini
Mushrooms, Mustard Oil, and Oxtail Braising Juices; Wild Striped
Bass with Stinging Nettles, Wild Mushroom/Balsamic Emulsion, and
Hot and Sour Golden Beet Sauce; Steamed Lake Superior Whitefish
with Fiddlehead Ferns and Potato-Apple-Celery Purée; Tuna-Crab
Roll; and Tuna "Tartare"s with Avocado, Crushed Black Sesame Seed
Vinaigrette, and Coriander Juice.
The groundbreaking organizational structure of CHARLIE TROTTER''S
SEAFOOD reflects the chef''s characteristic visionary style and
holistic approach to dining-the recipes are presented according to
the wines with which he recommends they be served. Included are
more than 100 recipes using common and exotic fish, 75 evocative
duotones that convey the drama of the fishing industry and grandeur
of the fish themselves, and Trotter''s signature larger-than-life
photos of every dish.