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From the Publisher
In this follow-up companion to The Kitchen
Sessions, Charlie Trotter celebrates the art of cooking,
pulling inspiration from the 1950s jazz canon, with over 80 unique,
vegetable-based recipes that are both beautiful and
In 1956, Miles Davis''s legendary quintet went into the studio for
a series of marathon recording sessions. The resulting albums,
including Workin'' with the Miles Davis Quintet, are among
the most influential in the jazz canon. Just over 30 years later,
chef Charlie Trotter began staging his own nightly sessions,
bringing the art of improvisation into the kitchen of his Chicago
restaurant. Trotter continues to take inspiration from the jazz
greats, using his mastery of tastes and textures to fashion
brilliant, daring culinary compositions out of an ensemble of the
Trotter''s award-winning PBS cooking show, The Kitchen
Sessions, first presented the chef''s artistry to home cooks
around the country, and now he''s back with a new 26-part series.
In the companion volume, Trotter presents more than 80 recipes,
arranged by ingredient themes that are fundamental to his cooking.
Trotter sounds off the bass notes of root vegetables and squash in
such dishes as Salsify Wrapped with Serrano Ham and Phyllo with
Pears and Roasted Endive, and Zucchini and Duck Confit Gratin with
Hazelnut Vinaigrette. He celebrates the summer bounty of corn and
tomatoes through Halibut with Red Wine-Corn Sauce and Grits, and
Tomato Tarts with White Anchovies and Caper Vinaigrette. For the
last course, Trotter puts the spotlight on cheese desserts such as
Honey Mascarpone Cannoli with Pine Nuts and then presents a
generous selection of chocolate- and fruit-based desserts.
WORKIN'' captures one of the world''s most innovative chefs at the
top of his form. Never have the results been more beautiful to
behold and accessible to the avid home cook.
• The companion volume to the new PBS
cooking show Kitchen Sessions with Charlie Trotter, airing
nationally beginning in April 2004.
• The first Kitchen Sessions with
Charlie Trotter won the James Beard Award in 2000 for Best
National T.V. Cooking Show, and the companion volume (60,000 copies
sold) was named James Beard book of the year in the Chefs &
• Illustrated with more than 40 full-color
food photographs and extensive location photography.