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Charlie Trotter

Born: September 8, 1959 in Wilmette, Illinois
Died: November 5, 2013 in Chicago, Illinois

Pen Name: None

Connection to Illinois: Trotter was a native Chicagoan.

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


Primary Audience(s): Adult readers

Charlie Trotter on WorldCat :

Selected Titles

Charlie Trotter cooks at home /
ISBN: 1580082505 OCLC: 44454688

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 /
ISBN: 0898156289 OCLC: 30781023

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 desserts /
ISBN: 089815815X OCLC: 39217481

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.

Charlie Trotter's meat & game /
ISBN: 1580082386 OCLC: 46952382

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.

Charlie Trotter's seafood /
ISBN: 0898158982 OCLC: 35887152

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.

Charlie Trotter's vegetables /
ISBN: 0898158389 OCLC: 34190333

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.

Cooking with Patrick Clark :
ISBN: 1580080731 OCLC: 41632380

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.

Gourmet cooking for dummies
ISBN: 1740310403 OCLC: 52364810

Wiley, Milton, Qld : ©2002.

Gourmet cooking for dummies /
ISBN: 0764550292 OCLC: 37700560

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

Home cooking with Charlie Trotter /
ISBN: 1580089348 OCLC: 213448035

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

  Knife skills in the kitchen
ISBN: 1336112638 OCLC: 911067801

DK Publishing, New York, NY : ©2008.

Knife skills in the kitchen /
ISBN: 0756633915 OCLC: 166391644

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.

Raw /
ISBN: 1580088341 OCLC: 51030865

Ten Speed Press, Berkeley : ©2003.

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

The Kitchen sessions with Charlie Trotter /
ISBN: 0898159970 OCLC: 39217136

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.

Workin' more kitchen sessions with Charlie Trotter /
ISBN: 1580086136 OCLC: 54371955

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.".