Illinois State Library

Illinois Center for the Book

Individual Author Record

General Information

Name:  Charlie Trotter  

Pen Name: None


Audience: Adult;

Born: September 8, 1959 in Wilmette, Illinois

Died: November 5, 2013 in Chicago, Illinois

-- Website --
-- Charlie Trotter on WorldCat --

Illinois Connection

Trotter was a native Chicagoan.

Biographical and Professional Information

Charlie Trotter was a chef, cookbook author and owned several restaurants in Chicago.

Published Works

  • Charlie Trotter's, Ten Speed Press, 1994
  • Charlie Trotter's Vegetables, Ten Speed Press, 1996
  • Charlie Trotter's Seafood, Ten Speed Press, 1997
  • Gourmet Cooking for Dummies, For Dummies Press, 1997 - written with Judi Carle and Sari Zernich
  • Charlie Trotter's Desserts, Ten Speed Press, 1998
  • The Kitchen Sessions With Charlie Trotter, Ten Speed Press, 1999
  • Cooking with Patrick Clark: A Tribute to the Man and His Cuisine, Ten Speed Press, 1999
  • Charlie Trotter Cooks at Home, Ten Speed Press, 2000
  • Charlie Trotter's Meat and Game, Ten Speed Press, 2001
  • Workin' More Kitchen Sessions With Charlie Trotter, Ten Speed Press, 2004
  • Raw, Ten Speed Press, 2007
  • Home Cooking with Charlie Trotter, Ten Speed Press, 2008
  • Knife Skills: In the kitchen, DK Adult, 2008 - written with Lyn Hall, Marcus Wareing, and Shaun Hill

Selected Titles At Your Library

Charlie Trotter's /
ISBN: 0898156289. OCLC Number:

Ten Speed Press,. Berkeley, Calif. :. 1994.

Chef and restaurateur Charlie Trotter shares seventy-two of his favorite recipes; including salmon roulade, scallop ceviche, spicy tuna tartare, rabbit rillette, squab salad, and crispy quinoa pudding. Includes photographs.

Charlie Trotter's vegetables /
ISBN: 0898158389. OCLC Number:

Ten Speed Press,. Berkeley, Calif. :. 1996.

Chef Charlie Trotter presents more than eighty recipes for vegetable dishes, including soups, main dishes, side dishes, and desserts, arranged by the months of the year.

Charlie Trotter's seafood /
ISBN: 0898158982. OCLC Number:

Ten Speed Press,. Berkeley, Calif. :. ©1997.

His Chicago restaurant is praised in the food press from coast to coast, and now, Charlie Trotter, master of culinary innovation, tests new waters with this collection of recipes for astonishing new dishes featuring freshwater fish and seafood. 100+ recipes. 75 duotone photos.

Gourmet cooking for dummies /
ISBN: 0764550292. OCLC Number:

IDG Books Worldwide,. Foster City, Calif. :. ©1997.

Charlie Trotter's desserts /
ISBN: 089815815X. OCLC Number:

Ten Speed Press,. Berkeley, Calif. :. ©1998.

Contains over 150 recipes for desserts created by chef Charlie Trotter and Michelle Gayer, including soups and sorbets, various types of fruits, custards, nuts, spices, chocolate, vegetables and grains, and desserts made with Chateau d'Yquem wine.

The Kitchen sessions with Charlie Trotter /
ISBN: 0898159970. OCLC Number:

Ten Speed Press,. Berkeley, Calif. :. ©1999.

A companion volume to Chicago chef Charlie Trotter's improvisational cooking show, "The Kitchen Sessions," containing 178 recipes for soup, salad, lobster, scallops, catfish, salmon, tuna, pasta, poultry, pork, duck, beef, and desserts.

Cooking with Patrick Clark :
ISBN: 1580080731. OCLC Number:

Ten Speed Press,. Berkeley, Calif. :. ©1999.

Mainly Clark's recipes (with a color picture), in the categories of appetizers, soups and salads, seafood, poultry, meats, and desserts. It also includes biographical sketches of Clark, and a recipe from (and portrait of) each of 51 guest chefs.

Charlie Trotter cooks at home /
ISBN: 1580082505. OCLC Number:

Ten Speed Press,. Berkeley, CA :. 2000.

A collection of more than 125 recipes for a variety of dishes created by world-renowned chef Charlie Trotter.

Charlie Trotter's meat & game /
ISBN: 1580082386. OCLC Number:

Ten Speed Press,. Berkeley, Calif. :. ©2001.

Chef and restaurateur Charlie Trotter shares recipes that use meat and game; including pheasant, wild boar, venison, lamb, pork, and chicken. Includes photographs.

Workin' more kitchen sessions with Charlie Trotter /
ISBN: 1580086136. OCLC Number:

Ten Speed Press,. Berkeley, Calif. :. ©2004.

"In 1956, Miles Davis's legendary quintet went into the studio for a series of marathon recording sessions. The resulting albums, including Workin' with the Miles Davis Quintet, are among the most influential in the jazz canon. Just over thirty years later, chef Charlie Trotter began staging his own nightly sessions, bringing the art of improvisation into the kitchen of his Chicago restaurant. Trotter continues to take inspiration from the jazz greats, using his mastery of tastes and textures to fashion brilliant, daring culinary compositions out of an ensemble of the finest ingredients. Trotter's award-winning PBS cooking show, The Kitchen Sessions with Charlie Trotter, first presented the chef's artistry to home cooks around the country, and now he's back with a new 26-part series. In this companion volume, Trotter presents more than 80 recipes, arranged by ingredient themes that are fundamental to his cooking. Trotter sounds off the bass notes of root vegetables and squash in such dishes as Serrano Ham and Phyllo-Wrapped Salsify with Bosc Pear and Caramelized Endive, and Duck Confit and Zucchini Gratin with Hazelnut Vinaigrette and Red Wine Reduction. He celebrates the summer bounty of corn and tomatoes through Halibut with Yellow Corn Grits and Red Wine-Corn Sauce, and Open-Face White Anchovy and Tomato Tart with Caper Vinaigrette. For the last course, Trotter puts the spotlight on cheese desserts such as Apple and Aged Cheddar Cheese Souffle, and then presents a generous selection of chocolate- and fruit-based desserts.".

Raw /
ISBN: 1580088341. OCLC Number:

Ten Speed Press,. Berkeley :. ©2003.

Provides a collection of vegan recipes for dishes that are cooked below 118 ̕Fahrenheit.

Home cooking with Charlie Trotter /
ISBN: 1580089348. OCLC Number:

Ten Speed Press,. Berkeley, Calif. :. ©2008.

Knife skills in the kitchen /
ISBN: 0756633915. OCLC Number:

Dorling Kindersley.,. New York, NY :. ©2008.

Teaches knifing techniques for preparing meat, vegetables, herbs, and other foods, with illustrations and step-by-step instructions, plus information about knives used by chefs around the world.