Charlie Trotter's Seafood Review

Average Reviews:

(More customer reviews)I am sure that Charlie Trotter makes delicious food. He probably uses exquisite ingredients, and he definitely plates the food beautifully. It might even be fun to eat at his restaurant (although I think I'd rather eat at Lutece or Le Bec-Fin). But certainly you would never want to cook from this cookbook. The food is ridiculously and unnecessarily complicated. I have nothing against difficult recipes, but Trotter's seem to be complicated only for the sake of being "original."
Trotter seems to be the kind ofcook who thinks that (1) the more ingredients, the better; (2) the more exotic or unusual the ingredients, the better; and (3) all those ingredients have to be listed in the title of the dish. Braised Sesame-Crusted Yearling Sweetbreads with 100-Year-Old Balsamic Glazed Shallots, Mango-Fenugreek Mayonnaise, Herbed Polenta, and Reduction of Norwegian Sea Urchin Juices. I'm just making this up, but this "recipe" could very well be in the book.
In the backof the book he has a number of recipes for "basics." This not only includes stock, vinaigrette, etc., but also Pickled Lamb's Tongues. Really. I have no problem with anybody cooking (or even pickling) lamb's tongues, but calling them a "basic" is absurd.
I actually had a Charlie Trotter-style dinner this weekend. Pan-Seared Galette of Calf Forcemeat "En Croute" with a Chiffonade of Cornichons and Spring Greens, a Triple Reduction of Spiced Tomato Concassee, and Oil-Poached Russet Potato Allumettes. It was tasty, but it would have been just as good if I called it a hamburger with French fries.
If you're thinking about buying this book, get Georges Perrier's "The Bec-Fin Recipes" instead. The food is at least as tasty (certainly more classic and harmonious), almost as beautiful, and vastly more feasible to prepare.

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Charlie Trotter's Chicago restaurant is praised in the food press from coast to coast. Now the master of culinary innovation tests new waters, with astonishing new dishes featuring freshwater fish and seafood. Dishes include Oxtail-Stuffed Baby Squid with Cremini Mushrooms, Mustard Oil, and Oxtail Braising Juices; Wild Striped Bass with Stinging Nettles, Wild Mushroom/Balsamic Emulsion, and Hot and Sour Golden Beet Sauce; Steamed Lake Superior Whitefish with Fiddlehead Ferns and Potato-Apple-Celery Purée; Tuna-Crab Roll; and Tuna "Tartare"s with Avocado, Crushed Black Sesame Seed Vinaigrette, and Coriander Juice. The groundbreaking organizational structure of CHARLIE TROTTER'S SEAFOOD reflects the chef's characteristic visionary style and holistic approach to dining—the recipes are presented according to the wines with which he recommends they be served. Included are more than 100 recipes using common and exotic fish, 75 evocative duotones that convey the drama of the fishing industry and grandeur of the fish themselves, and Trotter's signature larger-than-life photos of every dish.

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