Chilled Sugar Snap Pea Soup from Charlie Trotter’s Vegetables: One great recipe from Chicago’s premier restaurant:
Of course we have the cookbook. See it here: Charlie Trotter’s Vegetables, 1996, First Edition, First Printing! Gorgeous Book in As-If-New Condition!
Charlie Trotter’s Vegetables, 1996, First Edition, First Printing! Gorgeous Book in As-If-New Condition! Coffee table sized cookbook and restaurant tales with recipes by Charlie Trotter, with photography by Tim Turner. Published by Ten Speed Press, Berkeley, California in 1996. 239 pages. Hard cover with dust jacket, both in as-if-new condition. Two satin ribbons to mark recipes. Definitely gift quality.
Charlie Trotter was Chicago’s celebrity chef for many years, and this book demonstrates why. Beautiful, exotic food with stunning presentation! The recipes are arranged by the months of the year, with the dishes selected for best use of vegetables available in that month. For example, the June recipes include Chilled Sugar Snap Pea and Mint Soup with Avocado; Black Eye Peas with Haricots Verts and Spicy Curry Emulsion; Grilled Porcini Mushrooms with Tomato Water, Roasted Soybeans, and Sesame Oil; Barley “Risotto” with Herb Juice, Artichoke Chips, and Veal Stock. (The index includes courses, though, so you can find the soup recipes when you need them.)
The book includes an important final chapter with recipes for Trotter’s juices and syrups, oils, reductions and stocks, and “other basics,” ingredients that add a great deal of flavor to the Trotter recipes. It also includes “arrangement” instructions with every recipe, important for dishes with such intricately arranged ingredients.
Again, as-if-new condition for a first edition, first printing volume.