Charlie Trotter's Desserts

Have you ever traveled cross-country to Chicago just to dine at Charlie Trotter's? I have, and it was one of the best meals of my life. This book and the others in the series are great at giving you a feel of what the real thing is like. The pictures are outstanding and the combinations just wow you. But if you think for a moment that any cookbook would allow you to duplicate what Charlie does, you are mistaken. Some cookbooks are for those who want to follow a recipe and duplicate it. This is not one of those. This is for people who want to understand the Chef's unique cuisine and appreciate it for the art that it is.

What a knockout of a cookbook! Visually it is just so well done. Nothing else like it! Difficult to do the recipes, not for beginners or the faint of heart. Ingredients most of us have never heard of, nor know where to go to find them. But inspirational, and some of them even from our homes can turn out for that very special occassion when some dazzle is needed at the end of a culinary adventure. Try Mango Compote with Green Tea Creme Brulee or the Peach=Polenta Upside-down cake with almond sherbet. Also, pick up his new book as Charlie Cooks at Home. Much more friendly.

This is a fantastically beautiful book that dismays me. I appreciate the suggested substitutions- when they're provided, but I don't understand the lack of sources. I don't understand why "caramelize" and "filo" make the glossary but "feuille de brick crepe" doesn't. Is that the wafer you find on Italian nougat? I guess so, but I have no idea where to get it.I also don't understand the "basic recipe" selection process. I kind of think that sweet pie dough is more basic than honey-chickpea ice cream. Call me crazy. This section needs an overhaul.For somebody as admirably obsessed with perfection as Charlie Trotter seems to be, the proofing errors and dumb editing decisions littering this book make me think that the authors just don't care as much about empowering me to stretch my limits and learn as they do about providing a showcase for themselves and selling books. If not, then what's the explanation? I just wish I could spend my energy exploring the recipes instead of having to painstakingly look for sources for ingredients. I know that sources change. How about posting them on the web site?Sigh. Buy it anyway.

Once again returning to the glory of his first book, not only Trotter, but also Michelle Gayer and the noticeable influence of Andrew MacLauchlan show what desserts are made of. Showcasing skill and flavor over towering masterpieces is what this book is all about, and for those that are looking to make their own creations there are many excellent building block recipes scattered throughout the book. An excellent buy if your serious about pastry.