Charlie Trotter's Meat and Game

Chicagos award-winning restaurant Charlie Trotters showcases its best recipes for chicken duck lamb beef pork and morefrom classic plates to new traditions. After nearly two decades of practicing his art Charlie Trotter has established himself as one of the true visionaries of modern American cuisine. In the past two years alone Trotter has received the Outstanding Chef and Outstanding Restaurant awards from the James Beard Foundation and his Chicago restaurant was named best in the world by the Wine Spectator. His first cookbook published in 1994 broke new ground with its stunning food photography exquisitely wrought recipes and deluxe format. With nine books and an award-winning PBS cooking show to his credit Trotter hasnt looked back. CHARLIE TROTTERS MEAT & GAME finds the chef in top form and like the wines from his restaurants renowned cellar perfectly paired with the feast at hand. Exotic meats like pheasant duck wild boar and venison take their place alongside ever-versatile lamb pork and chicken; and such robust fare proves to be the ultimate platform for Trotters synthesis of French technique Asian minimalism and improvisational verve. Start off with a classic refiguredFrench Onion Soup with Shredded Pork Goat Cheese Brie and Sourdough Croutonsand then segue to a study in color texture and aroma with the Smoked Squab with Israeli CouscousStuffed Tinker Bell Peppers and Chocolate Vinaigrette. Introduce pleasant hits of spice with a Cumin-Corriander-Scented Lamb Tenderloin tempered by the cool tangy finish of a Cucumber-Yogurt Sauce; and for those for whom one way even two is never enough the Foie Gras Five Ways awaits. Whether you put this book to work in the kitchen or admire it with your feet up just dont take your eyes off Trotteryou may miss where American cuisine will be tomorrow. The fifth installment in Charlie Trotters large-format cookbook series (over 200 000 copies sold). Features over 80 recipes each beautifully rendered in full color by photographer Tim Turner. Chef Trotters James Beard Awardwinning cooking show Kitchen Sessions with Charlie Trotter is now in its second season on PBS. Awards2002 James Beard Award Winner Reviews"Beautiful stylish over the top." Wall Street Journal "Food porn at its most sizzling." The Birmingham News "Breaks new ground in its explanation of wines and how they might accompany food." The Los Angeles Times "One of the two or three greatest chefs working in North America. . . a stunning new book." The Washington Times "Sumptuous. . . .signature Trotter. . . .The photographs are striking making the book a pleasure to look through. . . and the recipes demonstrate Trotters brilliance in pairing flavors." Restaurants & Institutions Wine collectors traveling chefs and food lovers from around the world come here to experience the archetypal contemporary meal. They know that anyone who wants to understand American cuisine as it enters the 21st century must eat at Charlie Trotters. . . . No restaurant in America comes closer to delivering a flawless total dining experience. Wine Spectator This is a restaurant like Cape Canaveral is an airport." Chicago Magazine