Product Description

This sensational celebration of vegetables presents 100+ seasonal vegetable recipes. Organized by month, each chapter features four or five savory dishes and one sweet course highlighting seasonal ingredients at the peak of their freshness. Wine notes. 25+ color photos.

Product Details

• Amazon Sales Rank: #190151 in Books
• Published on: 1996-07-01
• Released on: 1996-07-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 240 pages

Features

• ISBN13: 9780898158380
• BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Amazon.com Review
There has never been a more sensuous vegetarian cookbook than this one. The food is photographed so as to accentuate its color and texture, and you'll want to dive naked into the Chilled Yellow Taxi Tomato Soup with Avocado-Coriander Sorbet and take a little swim. The wine notes that accompany each recipe are thoughtful and sensible, a valuable addition to this amazingly beautiful book. Charlie Trotter, who owns the eponymous five-star Chicago restaurant, says: "I just happen to be in love with the experience of touching, cooking, and eating the multitude of vegetables, fruits, legumes, and grains. It is sincerely one of the most sensual joys of my life."

From Publishers Weekly
Chef Trotter's fancy, multi-ingredient, almost-vegetarian dishes are as rich and extravagant?and as fussy and specialized?as those featured in his renowned Chicago restaurant and presented in his first book, Charlie Trotter's (1994). The 82 recipes here are arranged by month, and in name alone, the recipes are a mouthful: January leads off with Baby Carrot Terrine with Shiitake Mushroom Salad, Carrot Juice Reduction, Dill Oil, and 50-Year-Old Balsamic Vinegar. The preparation of Arugula Noodles with Smoked Yellow Tomato Sauce, Black Olives, and Roasted Garlic Puree requires the cook to make arugula pasta and arugula oil and, for the sauce, to smoke the tomatoes over hickory chips lit with a propane torch. Wine Notes for each recipe are helpful, as is a glossary that defines terms like "kashi" (it's the mixture of seven specific grains called for in Cold Kashi Salad with Dried Cranberries, Celery, White Pumpkin, Pumpkin Seeds and Pumpkin Seed Oil). While a few suggestions for substitutions would have allowed the home cook some welcome flexibility, flexibility is not in the exacting spirit of this chef. Trotter offers highly specific instructions (even to calling for hazelnuts from a certain farm in Oregon) for constructing complexly flavored, architecturally beautiful dishes. So long as readers are not misled, this volume, which is expensive in both in price and effort, delivers.
Copyright 1996 Reed Business Information, Inc.

From Booklist
Renowned Chicago restaurateur Charlie Trotter has produced another volume documenting his highly personal and refined approach to contemporary American cooking. Increasingly, nutrition-conscious eaters have become more aware of the importance of vegetables, and their attention has been matched by an explosion in both the variety and the quality of vegetables now available. Seasonality used to dictate vegetable choices, but an expanding worldwide market has made good produce available just about anywhere at any time. Trotter's rigorous attention to absolute freshness and full flavor, however, has resulted in a month-by-month arrangement of recipes emphasizing locally available ingredients at their flavor peak. As a document of the chef's culinary intelligence and prowess, the book astonishes with every turn of the page; but the home cook is not likely to find it easy to locate such ingredients as Marcona almonds and Ennis hazelnuts for duplicating Trotter's results. The really skilled and undaunted cook will find inspiration in Trotter's book to adapt the chef's unusual combinations to more homely seasonal vegetables. For specialized, professional, or regional collections only. Mark Knoblauch

Customer Reviews

An excellent book
I have had this book for past two years and have tried a lot of the recipes. As a vegetarian, I have always had a hard time to find a book that has recipes that very tasty (I am not a big fan of meat substitute), simple, and beautiful. His books provides them all. His soups are pathetically easy...cook, blend, strain, and serve. He does spend sometime in decoration but these are usually not neccessary (I only ocassionally do that, eliminating them will not impact the overall taste). Unlike other readers, I have not had a hard time finding ingredients but then again, I live in Chicago and shop at numerous places for groceries. Although, Whole foods and Treasure Island (chicago area only) carries every single ingredient he calls for (some obviously are seasonal). It is an excellent book for people who love to cook seasonal vegetables (he breaks his recipes by months).

His dishes are laid out for course meals so the portions are small. I eat very small portions so if I cook the soup (the entire recipe, suggested serving is four) with some bread on side, it is enough for my friend and I.

I disagree with anyone who says that the recipes are hard to use. The time consuming part is roasting, baking, or cooling time (which does not require you spend the entire time in the kitchen, I generally spend that time to go do something else). I usually don't have the flavored oils that he calls for but I just substitute with one of the oils I have or just really good olive oil. I think if you have the time than go for the entire recipe but skipping the oils, or very small amount of sauce is not going to hurt the taste of the dish.

If you are intimidated by his book, I suggest your start with his soup recipe (for example, his Tomato soup recipe calls for taxi tomato...if you don't find taxi tomato, use big yellow tomato or even good quality red tomato).

Challenging but worth the effort
Charlie Trotter's "Vegetables" decorated my coffee table for over a year before I dared to cook from it. I started with six recipes for a dinner party of 6 people. By checking sources early in the week I was able to find most ingredients, the most difficult part of the entire process. I had to substitute a few items, but all very successfully. The next trick was to start early (it might take hours of boiling to reduce a stock down to the desired consistency). So I wouldn't be cooking while my quests were there, I prep'ed everything I possibly could and only had to do a few last minute sautes to finish things up. I was exhausted by the end of the day, but it was a "triumph." Later, I realized that in the 6 recipes I made there was no garlic and only one herb in the final prep--all the wonderful flavors came from concentrations of the natural ingredients and the unusual match-ups. Though not marketed as a vegetarian cookbook, I made it so by substituting a slightly thickened vegetable stock for veal stock. Now I ready to take on more of Charlie Trotter's "Vegetables."

a love for vegetables
None of these recipies are easy, but if you are willing to sacrafice time and money, the results are pretty amazing. I find CT's Vegetables to be his most versitile book, where Charlie really shows us his most spectacular innovations.

I've cooked successfully out of this cookbook for 4 years, and have come back to it time and time again, when I'm in need of something truly smashing - and in particular, when I'm feeding vegetarian friends.

A word to the wise, buy this book to cook from only if you know your way around a kitchen and the standard resturant vocubulary (he's not going to tell you how to blanch or julienne). Another word of warning - don't try any of this if you're trying to take care of small children at the same time - the recipies demand all of you attention.

Show stoppers are the glorios carmalized onion and potato tart, the chilled cucumber soup, the blue cheese souffle (the brioche is out of this world), the asparagus terrine, and the grits-filled morelles. ymmmm.