Workin': More Kitchen Sessions with Charlie Trotter by Charlie Trotter

  • Artichokes stuffed three ways

    from Workin': More Kitchen Sessions with Charlie Trotter Workin' by Charlie Trotter

    • Categories: Stuffing; Appetizers / starters; Main course; Cooking ahead
    • Ingredients: globe eggplants; Japanese eggplants; roasted garlic; jasmine rice; cumin seeds; chicken stock; red bell peppers; yellow bell peppers; chives; shallots; fresh ginger; lemongrass; hot curry powder; ground cumin; tomato paste; cilantro; limes; grapeseed oil; duck breasts; mangoes; carrots; celery; yellow onions; lemons; bay leaves; thyme; micro cilantro; artichoke bottoms ; butter; parsley; watercress
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  • ISBN 10 1580086136
  • ISBN 13 9781580086134
  • Published Oct 04 2004
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

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 30 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, first presented the chef's artistry to home cooks around the country, and now he's back with a new 26-part series. In the 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 Salsify Wrapped with Serrano Ham and Phyllo with Pears and Roasted Endive, and Zucchini and Duck Confit Gratin with Hazelnut Vinaigrette.


He celebrates the summer bounty of corn and tomatoes through Halibut with Red Wine-Corn Sauce and Grits, and Tomato Tarts with White Anchovies and Caper Vinaigrette. For the last course, Trotter puts the spotlight on cheese desserts such as Honey Mascarpone Cannoli with Pine Nuts and Mint, and then presents a generous selection of chocolate- and fruit-based desserts.


Workin' captures one of the world's most innovative chefs at the top of his form. Never have the results been more beautiful to behold and accessible to the avid home cook.

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