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Charlie Trotter's Seafood Cookbook (1997) VG/LN

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USD27,85
Aproximadamente23,93 EUR
Estado:
En muy buen estado
Envío:
Gratis USPS Media MailTM.
Ubicado en: Marysville, California, Estados Unidos
Entrega:
Entrega prevista entre el lun. 8 sep. y el sáb. 13 sep. a 94104
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N.º de artículo de eBay:236217502276

Características del artículo

Estado
En muy buen estado: Libro que se ha leído y que no tiene un aspecto nuevo, pero que está en un ...
ISBN
9780898158984

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Product Identifiers

Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
0898158982
ISBN-13
9780898158984
eBay Product ID (ePID)
852201

Product Key Features

Book Title
Charlie Trotter's Seafood
Number of Pages
240 Pages
Language
English
Publication Year
1997
Topic
Individual Chefs & Restaurants, Food, Lodging & Transportation / Restaurants, Specific Ingredients / Seafood, Regional & Ethnic / American / Middle Western States
Illustrator
Yes
Genre
Travel, Cooking
Author
Charlie Trotter
Format
Hardcover

Dimensions

Item Height
0.9 in
Item Weight
58.1 Oz
Item Length
11.3 in
Item Width
9.4 in

Additional Product Features

Intended Audience
Trade
LCCN
96-048890
Dewey Edition
21
Dewey Decimal
641.6/92
Synopsis
Chef Charlie Trotter has done it again, bringing his now-classic seafood recipes--including tilapia, salmon, oysters, and shrimp--from his award-winning restaurant to your kitchen 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., Chef Charlie Trotter has done it again, bringing his now-classic seafood recipes--including tilapia, salmon, oysters, and shrimp--from his award-winning restaurant to your kitchen 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 Puree; 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.
LC Classification Number
TX747.T7 1997

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