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    "Those who fail to learn from history are condemned to repeat it." Churchill quoting Santayana ~ Romans 15:4 Nothing like a good book, on a beautiful day, in nature, with wonderful neighbors and friends around the World...
    Location: United StatesMember since: 07 Aug, 2016

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    Reviews (8)
    Star Chefs: Charlie Trotter's Desserts by Charlie Trotter and Michelle Gayer (19
    23 Dec, 2018
    Worth It !
    Anything by Charlie Trotter is worth either purchasing, or borrowing from the library - whether for inspiration or to create. Trotter excelled at flavor combinations as well as presentation. Beautiful contents, clear and concise directions never more than a page in length. Though the recipes may seem overwhelming, they actually are not. Most of the deserts have multiple components, but can be broken down into simpler deserts for the Home (normal human) cook. Examples: 1. Warm Fig Turnovers with Strawberry-Chartreuse ice cream - I’d just make either the ice cream or the turnovers, and possibly substitute dates 2. Macadamia Nut Chocolate Cakes with Coconut Emulsion and Sugarcane Ice Cream - I’d try all 3 of these components, but NOT at the same time ! And, as I am not Martha Stewart, nor Charlie Trotter, my deserts may taste good, but will NEVER look like those in the book ! But AMAZING recipes and flavor combination ideas !!
    Star Chefs: Charlie Trotter's by Charlie Trotter and Tim Turner (1994, Hardcover
    23 Dec, 2018
    Trotter Is Always a Win
    I meant to purchase another of Charlie Trotter’s cookbooks and realized the next day, that in my late night fatigue, I purchased this one instead - his first. Trotter was the King of combinations that bring out the nuance of each main dish and it’s components. Therefore this book is an excellent staple go-to for main dish combinations. For example: Truffled Exotic Mushroom and Root Vegetable Tart w/Red Wine Butter Sauce - wow ! Excellent flavor choices for a main dish. Every one of the ingredients were accessible either in store or online, depending upon one’s location. The dishes are time-consuming, as any new recipe would be, especially for the Home cook. I would consider this book a great “textbook” on cooking and flavor combinations. The only drawback would be the need to adjust component quantities for smaller scale meals - for example, I would not use 1/2 lb of each mushroom etc., if cooking for just myself and my husband. Worth reading in order to learn more. Includes desserts.
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