Bursting onto the Chicago fine-dining scene in 1987, Charlie Trotter's restaurant soon became a local icon and eventually a national landmark. From his initial rise to culinary stardom to his untimely death in November 2013, Charlie Trotter was one of Chicago's most distinguished and high-profile chefs.
Trotter, more than any of his peers, ushered in a new type of dining experience--the "New American" gourmet cuisine that has proliferated across the country--by never offering the same menu twice, and creating multi-course meals from scratch each day using boutique ingredients, including a rare all-vegetable degustation.
From the moment Trotter began garnering national attention, though, controversy seemed to follow, such as challenges to his innovative "chef's table" by city health inspectors, and ire from his fellow chefs after he deemed foie gras too inhumane to serve and the Chicago City Council followed suit, banning the delicacy city-wide.
Drawn from 26 years of Chicago Tribune articles, profiles, and reviews, Charlie Trotter offers a fast-paced account of the restaurant that put Chicago at the center of the American culinary world and chronicles the events and tributes surrounding Trotter's decision to close his eponymous restaurant in 2012. Employing both the fine-tooth comb of local journalism and the acerbic wit of high-stakes restaurant criticism, Charlie Trotter gives readers an intimate portrayal of the lightning-rod figure who for years was synonymous with Chicago fine dining, revealing the inner workings of both the man and his landmark restaurant.
Note to ebook readers: Upon purchase, you will be redirected to a download page to receive your ebook. Please refer to our Ebook FAQ to see an example, and for additional troubleshooting tips.
[The above book is offered in epub format, which is compatible with Apple products, the Nook, and most non-Kindle readers. The epub can also be read on your computer via Adobe Digital Editions, available for free here. If you would like an alternative format of the book (PDF or MOBI for Kindle), please email us at firstname.lastname@example.org after completing your order.]
Title Charlie Trotter
Subtitle How one superstar chef and his iconic Chicago restaurant helped revolutionize American cuisine
Author Chicago Tribune Staff
BISAC Subject Heading CKB115000 COOKING / Individual Chefs & Restaurants
BIO029000 BIOGRAPHY & AUTOBIOGRAPHY / Culinary *
BISAC Regional Themes List 22.214.171.124.1.1.0 Chicago
Audience 01 General / trade
Title First Published 03 May 2012
Nb of pages
GTIN13 (EAN13) 9781572844063
Reference no. 93284100273860
Publication Date 03 May 2012
List Price $4.99