Sauteed Sea Scallops with Wild Mushroom Stew from Charlie Trotter Cooks at Home:And you’ll need this recipe, too:
Of course we have the cookbook. See it here: Charlie Trotter Cooks at Home, 2000, First Edition, As-If-New Condition!
Charlie Trotter Cooks at Home, 2000, First Edition, As-If-New Condition! Cookbook published in 2000 by the Ten Speed Press, Berkeley, California. Recipes by Charlie Trotter, chef and owner of Charlie Trotter’s restaurant, Chicago. Photography by Paul Elledge. Hard cover book with dust jacket. 211 pages. Both book and dust jacket are in as-if-new condition.
Trotter has a great chapter at the beginning of the book, called “The Basics.” He discusses, for example, how to make stocks and reductions, then he provides recipes for beef, chicken, and vegetable stocks. He also provides recipes for roasting mushrooms, bell peppers, and garlic. This chapter also provides information on planning a menu and pairing food and wine. His chapters include Starters (appetizers, soups, and salads,) Entrees (seafood, poultry, meat and vegetables,) Desserts (soups, sorbets, and granites,) (tarts, pies, and pastries,) (cakes, custards, and puddings.)