Charlie Trotter's Vegetables

I have had this book for past two years and have tried a lot of the recipes. As a vegetarian, I have always had a hard time to find a book that has recipes that very tasty (I am not a big fan of meat substitute), simple, and beautiful. His books provides them all. His soups are pathetically easy...cook, blend, strain, and serve. He does spend sometime in decoration but these are usually not neccessary (I only ocassionally do that, eliminating them will not impact the overall taste). Unlike other readers, I have not had a hard time finding ingredients but then again, I live in Chicago and shop at numerous places for groceries. Although, Whole foods and Treasure Island (chicago area only) carries every single ingredient he calls for (some obviously are seasonal). It is an excellent book for people who love to cook seasonal vegetables (he breaks his recipes by months). His dishes are laid out for course meals so the portions are small. I eat very small portions so if I cook the soup (the entire recipe, suggested serving is four) with some bread on side, it is enough for my friend and I. I disagree with anyone who says that the recipes are hard to use. The time consuming part is roasting, baking, or cooling time (which does not require you spend the entire time in the kitchen, I generally spend that time to go do something else). I usually don't have the flavored oils that he calls for but I just substitute with one of the oils I have or just really good olive oil. I think if you have the time than go for the entire recipe but skipping the oils, or very small amount of sauce is not going to hurt the taste of the dish. If you are intimidated by his book, I suggest your start with his soup recipe (for example, his Tomato soup recipe calls for taxi tomato...if you don't find taxi tomato, use big yellow tomato or even good quality red tomato).

None of these recipies are easy, but if you are willing to sacrafice time and money, the results are pretty amazing. I find CT's Vegetables to be his most versitile book, where Charlie really shows us his most spectacular innovations.I've cooked successfully out of this cookbook for 4 years, and have come back to it time and time again, when I'm in need of something truly smashing - and in particular, when I'm feeding vegetarian friends.A word to the wise, buy this book to cook from only if you know your way around a kitchen and the standard resturant vocubulary (he's not going to tell you how to blanch or julienne). Another word of warning - don't try any of this if you're trying to take care of small children at the same time - the recipies demand all of you attention.Show stoppers are the glorios carmalized onion and potato tart, the chilled cucumber soup, the blue cheese souffle (the brioche is out of this world), the asparagus terrine, and the grits-filled morelles. ymmmm.

I'm an aspiring chef in Anchorage Alaska. I first heard of Trotters work only 2 Months ago. His Books and view on cuisine ,have shown me an incredible new view of what food can,and should be. He is definately on the right track. I would recomend this book to anyone looking to improve on their own skills. I especially enjoy the detailed chart on seasonal vegetables and find this very useful. His different philosophical views and ethics, submitted throughout the book, make for interesting reading as well.

I fell in love with this book the very first time i saw it, the recepies are well explained and delicious too, the pictures show the sensuality of the dishes that makes you wanna go to the kitchen and start cooking them, i would strongly recomend this book to any food lover, the recepies bring their own wine suggestions which is a really wonderful idea too.

This book, like the author's restaurant, is perfection itself. The receipes, while complex, are fabulous and do-able. The wine notes are on-target and a relief -- if you're trying to prepare an entire "Charlie" meal, you'll be grateful to have one less detail to think about. I must note, however, that this book (like the vegetable and grain degustation menu served at the restaurant) is NOT necessarily vegetarian [you can substitute ingredients at home and at the restaurant your meal will be prepared sans animaux upon request]. It does glorify those sensuous vegetables, but some receipes call for stocks and reductions (including, gulp, veal). I only point this out because I've had people ask me about it as a gift for a vegetarian and, depending on the strictness of the recipients diet and convictions, it may not be appropriate.