Charlie Trotter's Desserts

by Charlie Trotter, Michelle Gayer
Photographed by Paul Elledge

Potter/TenSpeed/Harmony | September 30, 1998 | Hardcover

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Ice Cream, cake, cookies, chocolate, nuts, fruit --Charlie Trotter’s Desserts is a must-have collection of the best dessert recipes from the iconic Chicago chef, suited for all tastes and occasions. 

1999 James Beard Award Winner

Cooks, book buyers, and food lovers have come to expect the lavishly unexpected from master chef Charlie Trotter, and his fourth large-format, gorgeously photographed cookbook, Desserts, delivers the ultimate indulgence. Chapters focus on ingredients ranging from the delightfully familiar (berries, custards, and spices) to the unusual (vegetable- and grain-based desserts), including 100 show-stopping desserts, such as:

• Huckleberry Tuiles with White and Golden Peach Compote and Huckleberry Sherbet

• Cranberry and Walnut Tart with Cranberry Ice Cream, Cranberry Sauce, and Caramel-Lime Sauce

• Chocolate Macadamia Nut Cake with Coconut Froth and Sugar Cane Ice Cream

With over 125,000 copies of the first three books in print, Trotter's series has seduced amateur and professional cooks everywhere, and Desserts is the icing on a most enticing cake.

Format: Hardcover

Dimensions: 240 pages, 11.8 × 9.3 × 1.05 in

Published: September 30, 1998

Publisher: Potter/TenSpeed/Harmony

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 089815815X

ISBN - 13: 9780898158151

Found in: Desserts

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– More About This Product –

Charlie Trotter's Desserts

Charlie Trotter's Desserts

by Charlie Trotter, Michelle Gayer
Photographed by Paul Elledge

Format: Hardcover

Dimensions: 240 pages, 11.8 × 9.3 × 1.05 in

Published: September 30, 1998

Publisher: Potter/TenSpeed/Harmony

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 089815815X

ISBN - 13: 9780898158151

From the Publisher

Ice Cream, cake, cookies, chocolate, nuts, fruit --Charlie Trotter’s Desserts is a must-have collection of the best dessert recipes from the iconic Chicago chef, suited for all tastes and occasions. 

1999 James Beard Award Winner

Cooks, book buyers, and food lovers have come to expect the lavishly unexpected from master chef Charlie Trotter, and his fourth large-format, gorgeously photographed cookbook, Desserts, delivers the ultimate indulgence. Chapters focus on ingredients ranging from the delightfully familiar (berries, custards, and spices) to the unusual (vegetable- and grain-based desserts), including 100 show-stopping desserts, such as:

• Huckleberry Tuiles with White and Golden Peach Compote and Huckleberry Sherbet

• Cranberry and Walnut Tart with Cranberry Ice Cream, Cranberry Sauce, and Caramel-Lime Sauce

• Chocolate Macadamia Nut Cake with Coconut Froth and Sugar Cane Ice Cream

With over 125,000 copies of the first three books in print, Trotter's series has seduced amateur and professional cooks everywhere, and Desserts is the icing on a most enticing cake.

About the Author

CHARLIE TROTTER is the author of 14 cookbooks and three management books and is an eight-time James Beard Award winner. He is the chef and owner of the legendary Charlie Trotter's, which recently celebrated its 20th anniversary, as well as Trotter's To Go in Chicago. He recently founded C in Los Cabos, Mexico, and Restaurant Charlie in the Palazzo Hotel at the Venetian Resort and Casino in Las Vegas.

From Our Editors

If you had it your way, would you start meals with a dessert like oh, say something like Chocolate Macadamia Nut Cake with Coconut Froth and Sugar Cane Ice Cream? Mmmmmmm. There's nothing quite like eating a truly decadent dessert, except, maybe, knowing how to make them so you can eat them more often. Charlie Trotter's Desserts is the penultimate guide to seducing your tummy with delectable desserts. This master chef delivers more than 90 drool-inducing desserts from Huckleberry Tuiles with White and Golden Peach Compote to Cranberry and Walnut Tart with Cranberry Ice Cream, Cranberry Sauce, and Caramel-Lime Sauce. This cookbook truly takes the cake. And oh, what a cake!