Workin' More Kitchen Sessions with Charlie Trotter

$39.95

I want Charlie Trotter to sign this book.

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 finest ingredients.

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 this 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 Serrano Ham and Phyllo–Wrapped Salsify with Pears and Caramelized Endive, and Duck Confit and Zucchini Gratin with Hazelnut Vinaigrette and Red Wine Reduction. He celebrates the summer bounty of corn and tomatoes through Halibut with Red Wine–Corn Sauce and Yellow Corn Grits, and Open-Face White Anchovy and Tomato Tart with Caper Vinaigrette. For the last course, Trotter puts the spotlight on cheese desserts such as Apple and Cheddar Soufflé, 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.

Sample recipe

coming soon