When I need inspiration and cannot figure out what to make for a meal, I turn to this book. I was never able to eat any of Patrick Clark's food, however, I can only imagine if I can take his recipes and turn them into something wonderful, what he would have done with them. I make his ribs at least once a month, when I am asked for the recipe, I point to the book. While I could give them the recipe, I want more people to buy this book. I have made many of Patrick's recipes, and have not found a single entry that was sublime. God Bless you Patrick.

Patrick Clark as a hero of sorts to me, an idol if you will. I would watch his occasional guest spots on the food network with pen in hand to write down the show numbers so I could download the recipes he made. He seemd to me, through the looking glass that is the television, to be a warm man that loved his work and his world. This cookbook, more a tribute and rememberance than just a cookbook, brings out the story of the man. Half the recipes are his and the other half are recipes shared by other great chefs in his honor, along with their fond recolections of Patrick Clark the chef, the husband, the father and the man. I have made several of the recipes in this book and they are wonderful, as you would expect them to be. They are easy to follow, in most casses, and the results of my bit of cooking were enjoyable. The book is also a worthy read while sitting on the sofa and warming by the fire.

It is reassuring to know that the personality that came across on the Television is so close to the real man. His passing left the culinary world short one shining star. I am sorry I never got a chance to taste his cooking first hand. With this cookbook I am able, at least in a secondhand way, to taste the work of the man.

Where else can one get a cookbook which has so many recipes from the world's greatest chefs and at the same time contribute to such a worthy cause? This is such a neat concept! I've made several of these recipes for entertaining. Patrick's recipes have sophistication and comfort all rolled up in one. Diners at my table have raved about the food prepared from his recipes.

This is a keeper! Buy one for yourself and give many to all those who love food and cooks!

I purchased this book and Alfred Portale's 12 Seasons Cookbook at the same time. Both are gorgeous to look at and flip through, but I find myself going to this one time and time again for recipes I actually plan to try. Clearly, Gordon Ramsay is a man in love with food and his craft. Don't let what you may have heard about him (e.g., he does not roam through the dining area of his top rated restaurant to glad-hand patrons and solicit their thoughts, believing that anything leaving his kitchen is perfect and beyond criticism) deter you from picking this up!

I found the one theme, intended or not, that makes this a favourite is that many components of the various recipes are interchangeable. For example, there is a great recipe for a lobster and mango/baby spinach salad. I was shopping for ingredients and found the lobster sub-par, so I managed to substitute his marinated tuna recipe in with great success. Same goes with recipes for various pureed sauces and soups. And particularly useful are discussions on the best of seasonal ingredients (notwithstanding that many may not be available to the average cook due to cost, or geographical limitations)

Overall, a top notch book and highly recommended.

With a talent for the simple and elegant, Gordon has produced a book with class. Typical of Ramseys attention to detail a multi-tude of simple and surprisingly easy recipes. No poncy overblown recipes here just class. And to think he played for Glasgow Rangers Soccer team. what he lacked in finesse on the field he more than makes up with finesse in the kitchen and nice to here him singing the praises of the quality of Scots ingredients.

These are the words Charlie Trotter described Ramsey's cooking. I bought this based upon a recommendation about new, hot cookbooks coming out. Sometimes one is really disappointed with the final product.

By first inspection, I imagined this was another of those letdowns. Beautiful photos, seasonal recipe organization,and what appeared to be bland style recipes.

But upon trying several, this book delivers Trotter's assessment: purity and elegance. Although tried only Cauliflower and Sorrel Soup, Tomato And Parmesan Gratinee Tarts and Duck Breasts with Endive Tarts, this food is elegant and tastes are clean, distinct and so, so satisfying.

Anxious to explore this hot London cook even more.

Please don't be put off because this is a 'for dummies' book. I own all of Charlie Trotter's books (as well as about forty other cook-books), and this is by far the best book out there. "Gourmet Cooking" is a readable, useable, un-clunky version of the "The Professional Chef" by the Culinary Institute. This teaches you how and why gourmet chefs do the things they do with the ingredients they use. The first few chapters explain what knowledge is needed to prepare a gourmet meal; i.e.- how to blend tastes, textures, temperatures, and courses. This knowledge is invaluable and once you understand it, you will also realize that almost no home-chefs have this knowledge. Then Trotter goes into chapters of outstanding recipes that have been proven at his restaurants, so we know they work. He also explains why the recipes work, what to serve them with, and numerous other useful hints. My cooking has gone into the stratosphere due to this book and nobody believes that I didn't attend cooking school. I have tried to get about ten other people to read this, and eight of them would not because 'for dummies' and 'gourmet' don't go together... but the two people who did are now also preparing meals that leave guests speechless.

Please don't be put off because this is a 'for dummies' book. I own all of Charlie Trotter's books (as well as about forty other cook-books), and this is by far the best book out there. "Gourmet Cooking" is a readable, useable, un-clunky version of the "The Professional Chef" by the Culinary Institute. This teaches you how and why gourmet chefs do the things they do with the ingredients they use. The first few chapters explain what knowledge is needed to prepare a gourmet meal; i.e.- how to blend tastes, textures, temperatures, and courses. This knowledge is invaluable and once you understand it, you will also realize that almost no home-chefs have this knowledge. Then Trotter goes into chapters of outstanding recipes that have been proven at his restaurants, so we know they work. He also explains why the recipes work, what to serve them with, and numerous other useful hints. My cooking has gone into the stratosphere due to this book and nobody believes that I didn't attend cooking school. I have tried to get about ten other people to read this, and eight of them would not because 'for dummies' and 'gourmet' don't go together... but the two people who did are now also preparing meals that leave guests speechless.

I just ordered this book. I have recently gotten into cooking, and I can't wait to read this book cover to cover, and make all the recipes from it. I will definitely use this book for years to come.

Among the many differences between Charlie Trotter and a thousand other gifted chefs, the one that sets his Chicago landmark apart from the crowd is fierce attention to service, as Edmund Lawler points out in this wonderful survey of the Trotter philosophy. Waiters at Charlie Trotter's have no manual, but they strive to follow the Golden Rule - treat customers as you would be treated, not just in general, but in every tiny circumstance. Not only that, but Lawler also points out, Trotter's senior servers enjoy full health care coverage, $2 employee meals and a sense of responsibility. It's so simple, really. Trotter treats his employees as he would be treated. Lawler lays it all out in a readable and succinct fashion, with each chapter backed up by handy "service points." Whether you're running a restaurant, an airline, an investment bank or a lemonade stand, you could learn from reading Lessons in Service. Oh, if only more service business managers would!

While I've never had the privilege of dining at Charlie Trotter's famed Chicago eatery, I was absolutely enthralled with the vivid portrait journalist Edmund Lawler paints in "Lessons in Service from Charlie Trotter." This is Lawler's second outing in Trotter's famed kitchen; his previous book, "Charlie Trotter's: A Pictorial Guide to the Famed Restaurant and Its Cuisine," is another great behind-the-scenes look at the culinary master. But instead of focusing on bread and circuses this time out, Lawler effectively pulls away the curtain to reveal just how Trotter continues to stay in the upper echelon of culinary masters. From managerial techniques to customer satisfaction, "Lessons" gets to the heart of Trotter's business, and how he has managed to stay at the top of his game since 1987. The book is helped immensely by reactions from Trotter's service staff, leaders in the restaurant industry and the chef himself, who believes that empowerment and a keen eye on every detail is the key to success in any business. While some may unjustly dismiss this book as "just another restaurant guide," many of Trotter's techniques (especially those about first impressions at an interview) are germane to most any business where service is the No. 1 priority. Sure everyone knows that the customer is always right, but if Lawler's book is any indication, Trotter knows how to make customers feel "right" more than anyone else in the business.

My business career has been in the service industry, so I've read a lot of books about giving brilliant service - books full of fine phrases, but they don't show "who has to do what to whom" to make it happen. Ed Lawler's book really shows you how to make it happen.

Lawler evidently lives in the real world. He has got inside "Charlie Trotters restaurant" - one of the legends of good service way beyond Chicago. But this is not a "hymn of praise" sort of book, it's open about the problems, challenges and shortcomings as well.

His starting point is that good service is an accumulation of little things done right, and he goes right into what those little things are. Example: Chapter 5 Learning the Ropes shows how role play and feedback are far more effective than a service manual, how shadowing by a senior mentor actually works, how to use complaint and compliment letters in staff meetings. Chapter 6 has some great stuff on treating first time customers well and returning customers differently (because you know their preferences).

A unique feature of this book is the section on getting backroom staff to collaborate seamlessly with front of house people (page 128-141). The 12 point checklist on page 141 is a gem - applicable across the whole service industry.

A minor nitpick is that the quote from Dostoevsky appears twice, but aside from that, the book is excellent. I have never eaten in Trotters restaurant myself, but reading this book, I can practically taste the food and feel the atmosphere. I thoroughly recommend this book

i never knew there were that much potatos!

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.

More of Trotter's high output of creative, skilled dishes with exotic ingredients, sauces and minimalist-Asian accent. Continues the 10-Speed Press tradition of well done cookbooks, with superior photos, text and in Trotter's case, two photographers scenic photos lining the pages.

These recipes are certainly difficult if not impossible for the average home chef, or even the sophisticated amateur gourmet as well. The ingredients are exotic and difficult to obtain (no source help is provided at all) and the techniques and difficulty of steps for each entree are staggering.

Not to despair however, for the interested gourmet. As Trotter himself suggests: "think of the recipes as interpretations found to be particularly pleasing. Look at these pages for inspiration and fresh ideas, then make the dishes your own, either by substitutions we have offered or through the endless possibilities evoked by the foodstuffs themselves." Further, nearly all recipes include suggested substitutes, e.g. for the Asian=Glazed Wild Boar Chop he suggests pork, lamb or chicken.

Especially attractive to this reviewer is the enormous collection of game: from grouse to partidge to quail to antelope, buffalo, venison, et al. Excitement from such as: "Roasted Chestnut Soup with Foie Gras, Cipolline Onions and Ginger," "Grilled Pheasant Breast with Wild Strawberries, Pistachios, and Apricot-Curry Sauce," Smoked Squab Breast with Israeli Couscous-Stuffed Tinker Bell Peppeers,Ennis Hazelnuts, and Savory Chocolate Vinagerette," "Asian Glazed Wild Boar Chop with Kimchi, Burgundy Carrots, and Their Puree."

True to his inspiration of fusion, he combines Western European technique without sauce, and in their place consistently and creatively replaces with Vinaigrette or Emulsion.

Suggest interested also check out Mark Miller's "Red Sage," Trotter's "CT Cooks at Home," and "How To Cook Meat" by Schlesinger.

i absolutly loved this book by Charlie Trotter. The food is absolutly stunning and the recipies are amazing. i think this one is the best because of the great foundation recipies and so many different forms of foods presented. the best of all the books. 10 stars++++

This is perhaps one of the most accessible (and affordable) 'celebrity' cookbooks on the market today. The depth of explanation is remarkable compared to Trotter's other books, many of which serve only to stoke the ego of a wealthy restaurateur. Gourmet Cooking for Dummies breaks down many of the barriers associated with fine cooking. By explaining techniques (many of which are very simple), Trotter's book allows readers to expose themselves to food and cooking to an extent previously limited to complicated picture books dedicated to food (as many of Trotter's other books are). A great learning tool for beginners, and (as the saying goes) "a reference for the rest of us." Highly recommended.

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.

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.

He is known for his exquisitely complicated cookbooks. He is known for having the precision of a culinary neurosurgeon in his uber-elegant restaurant in Chicago. He is not known as being a casual home cook, but look! Here's proof that he is as good at doing "simple" as he is at doing "spectacular"! Save your copies of his other cookbooks (Charlie Trotter's, Vegetables, Seafood, Kitchen Sessions) for inspirational dinner party planning and haul this great new book out for fun (and accessible!) everyday cooking. Charlie Trotter's savvy tips and tricks will liven up your dinner routine and get you thinking like a chef!

This is a book that can be enjoyed (and well-used) by any good home cook. In some ways, this book takes up where "Gourmet Cooking for Dummies" left off. There is much here to inspire you in the kitchen. Lots of great recipes, with (mostly) commonly-sourced ingredients. Essential guidance in creating a menu from the recipes. Excellent advice pairing the recipes with wine.

The book's only negative is in the photography-- photograms of various food items instead of photos of the recipe items. While the photographic style in Trotter's 4 "core" books might be too lavish for this book, it would be nice to see the chef's presentation of some of these recipes.

When you think of Charlie Trotter's, you think of multi-course tasting menu using hundreds of ingredients from all over the world to build multiple layers of tastes and flavors. In this book, he focuses on recipes that he would cook at home and hopefully you will too. While many recipes offer a high degree of complexity, the motivated home cook is capable of preparing these meals.

There are two things which I loved about the book. First, he motivated me to make my own stocks (beef and chicken). Why make the effort to prepare a sauce and spoil it with the flavorless, fat-laden broth that comes out of a can? He provides recipes for very good stocks. (I personally recommend freezing stock in Glad freezer ware or making ice cubes of stock and putting it in a freezer bag.) Second, he introduced several interesting cooking techniques such poaching fish in oil and low-temperature slow roasting of salmon. These are interesting techniques to be used to preserve the flavor and texture of the food.

The book also helpfully provides 3 to 4 course menus for your next dinner party with helpful wine pairings. With this book in your kitchen, you can't fail to impress your family and friends at your next dinner party.

This is a beautiful book. The pictures are stunning and the dishes are inspiring. That said, most of the recipes are terribly complicated for the home cook. Many of the fish are hard to get and regional; most of the preparations often require things that only a restaurant kitchen can feasibly do (i.e. tomato water).

Still, some of the dishes are approachable by the home cook and the if you are inventive, many could inspire you to come up with your own creations.

An added bonus (or potentially a distraction depending on you point of view) is that the dishes are grouped by the wines that would be accompany them - a novel approach.

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.

All of Trotter's books are fabulous, but this particular book belongs right on the coffee table for everyone to admire as often as they'd like. It is as much an art book, as it is a cook book, and inspires the reader through its text as well as photos. It is also excellent because it is divided into sections by the wines that he has chosen to accompany each seafood dish. This is a great way to view food, and it is loveley that he creates dishes to accompany all sorts of wines, both red and white. A must have book for all food and wine enthusiasts.

As a one time chef myself, I can honestly say that Charlie Trotter's has been a big part of my life over the last ten years or so. I remember seeing him ten years ago in a Food Arts magazine and was instantly in love with his food and restaurant. After dining there twice and reading all of his cookbooks I can say one thing, "Charlie Trotter's knows about longevity". This book will give you an insight on how the restaurant was started. It will also show you how Charlie's mother would have never expected him to be one of the top chefs in the country. It's almost scary to look at some of the pictures of Charlie when he was younger. Even some with really long hair. I laughed out loud at a couple. Anyway, if you know anything about this great restaurant, you have to buy this book. You can go to the bookstore to look at it, but I can guarantee you'll buy it. And by all means, if you have never eaten at his restaurant make the trip. You'll love every minute of it. Thank you Charlie for all the great books.

This is the best restaurant book I have ever read. Lawler absolutely brings to life the workings of Chicago's finest eating establishment. Trotter's is one of my all-time favorite places and this book makes it even more special. Super photos, too. A must read for anyone interested in fine dining.

This book is about my absolute favorite restaurant - how could it not be fabulous!?!? I could not wait for this book to be published! The photos are phenominal. OK, I guess I am a bit partial, because the restaurant holds a special place for me - I was engaged there! But, I would have liked the book for the inside look at the world-class restaurant anyway. Definately put this one in your basket, you will not be sorry.