Gourmet Cooking for Dummies.

by Charlie Trotter

Book Overview

Trotter's book stands equally alongside the works of Julia Child and James Beard. -- Library Journal Cooking a gourmet dinner doesn' t have to be a frightening experience - Charlie Trotter' s Gourmet Cooking For Dummies will dispel all your fears and help you turn out wonderful dishes. - Ferdinand E. Metz, President of the Culinary Institute of America Look to Charlie Trotter for great wine choices for gourmets - Dummies or not Educational, instructive,...

• Format: Paperback
• Language: English
• ISBN: 0764550292
• ISBN13: 9780764550294
• Release Date: August 1997
• Publisher: For Dummies
• Length: 390 Pages
• Weight: 1.68 lbs.
• Dimensions: 0.9" x 7.4" x 9.3"

Customer Reviews

Great Reference Book and Good Recipies

An interesting book to dip into and gives recommendations by difficulty and cost of recipies. Easy to read and containing many nuggets of great info, this is a good gift for a novice or a more experienced cook. The other great feature is that there are many recommenations for other references out there. Simple techniques are included and a nice assortment of terms used in all sorts of chef situations.

This is my favorite book!

Not only my favorite cookbook, but my single favorite book of any kind, that I keep going back to again and again. I learn something new every time I pick up this little gem! Highly recommended for those of us not formally trained in the culinary arts!

This is Trotter's gift to the home chef

If you can forget the fact that this book is from the "for dummies" series, you are in for a real treat. During the first few chapters of this book, Trotter gives you detailed accounts of gourmet cooking methods, and soon you will understand what makes him one of the world's best chefs. I own books by Alice Walker, James Beard, Emeril, the Cul. Inst. of America, and none of them come close to exposing the breadth of knowledge Trotter presents. The exquisite recipes he gives in the later chapters give you detailed accounts of 'why' the recipes work, not only 'how.' I've been using the book as a guide now for about 8 months, (the pages are practically falling off), and people can't believe the meals I prepare. Most importantly, it actually teaches you how to cook by improvising if you want. Even if you are a good cook, you will feel humbled at how much you didn't actually know about the art. I assume, unfortunately, that the book's unattractive cover is the reason this has not become a staple in all kitchens.

The recipes are supurb!

If anyone is interested in becoming a truly Gormet Cook, this is the book. For the very experienced cook, there isn't a lot new as far as tips and information, however, the recipes are sublime. Each one is better than the next and they are fairly easy to read and follow for excellent results. I was very impressed and would recommend it not only for the information but epecially for the exotic yet simple recipes.

Excellent

Everything you read in the editor's copy is absolutely correct. Chef Trotter is one the the premier American chefs (and I cannot believe he wrote a "Dummies" book. He is the most humble and unpretentious of executive chefs anywhere) and you can't beat the easy-to-follow recipes (an education in itself) and the price of the book (compared to his others). I highly recommend this is novice and experienced cooks!