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Raw

by Charlie Trotter

|March 1, 2007

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In Raw , award-winning chef Charlie Trotter elevates the flavors and complexity of raw fruits and vegetables, using basic techniques such as juicing, dehydrating, and blending . Charlie Trotter's raw-food tasting menus at his Chicago restaurant have showcased…read more

Knife Skills

by Marcus Wareing

|August 20, 2012

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The lightning pace of professional chefs' knife skills can be both intriguing and intimidating to home chefs. With, DK's Knife Skills , cooks can learn to chop, slice, dice, carve, and fillet with the best. Written by three Michelin-starred chefs — Marcus…read more

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Winner of the 2004 James Beard Award for Best Photography! This innovative Japanese cookbook takes you on a tour of the restaurants and philosophy at the forefront of the Japanese cooking revolution. Just as Alice Waters changed the way Americans thought about…read more

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More than 130 recipes that make Charlie Trotter's show-stopping fare accessible to home cooks. New photography and updated design accompany extraordinary yet approachable recipes for Trotter's award-winning cuisine in this revised paperback edition (formerly…read more