For students interested in a culinary career, the Charlie Trotter Culinary Education Foundation was created to provide grants and scholarships. After 25 years, Trotter decided to close his successful Chicago restaurant in August He died suddenly from a stroke in at the age of The program is administered by the Illinois Restaurant Association. Among the cooking subjects are chef classics, local compilations, noted restaurants, regional cuisines, vegetarian options and specialty food topics. This bibliography has been annotated to show which titles were signed or inscribed to Charlie Trotter by authors, fellow chefs and friends.
Some books included letters to Charlie Trotter, menus or news clippings. Original letters or photographs found in the books have been transferred to the Charlie Trotter Collection for preservation. Copies of these letters and photographs, however, have been placed in these books for reference. The first series contains the selection of books that Trotter considered favorites.
The titles are arranged alphabetically within each subseries. Series 1 contains a selection of titles, contemporary and vintage, that Trotter found significant. The American cooking series contains nine subseries. Subseries C-I are divided by geographical region and highlight the culinary diversity of American cooking. This series contains some general cooking compilations, dining guides and additional antiquarian titles that Trotter acquired.
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Subseries A-C are organized by region. Subseries D includes an Asian food encyclopedia and titles specific to types of dishes or Asian philosophies of food. Subseries A-B include titles written by chefs that discuss techniques and recipes for the home chef. The titles in Subseries C are geared toward culinary and restaurant professionals. The Commentary series includes essays, histories, and philosophies of food and its preparation from writers all around the world.
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The works included in Series 8 range from the classic and contemporary masters of French cooking in France to international chefs who specialize in French cuisine. The titles in Series 9 range from nutrition and healthy ingredients to books written by grill master Steven Raichlen and other barbeque chefs. The International Series covers regional cuisines that Trotter did not devote a separate category to as he did with American, Asian, French and Italian cuisines.
Subseries A-J are arranged by region. Subseries K is a catch-all category for international compilations and the regional styles of other countries, such as Great Britain and Hungary. The titles in Italian series include regional cuisines of Italy as well as Italian-American traditions. The Item Specific subseries includes dining courses such as appetizers or soup and salad as well as distinct categories of food such as seafood or meat.
The Miscellaneous subseries contains titles about food accompaniments such as sauces, vinaigrettes and honey. The Reference series contains dictionaries and encyclopedias of food, ingredients, culinary terms and techniques as well as how-to guides. Series 14 contains serial publications and multivolume sets, including almost all of the first volumes of the specialized periodical publication, Art Culinaire, and several volumes of Gastronomica.
The series that Trotter defines as Specialty includes family cooking, food drying, food gifts, garnishes, pickling and other delicacies. This series contains a selection of books authored or compiled by Trotter or about his restaurant and managerial philosophy. A complete set of titles by or about Trotter can be found in the Charlie Trotter Collection.
Trotter was very conscious of using fresh foods in his own cuisine and began serving a vegetable tasting menu as early as The titles in Subseries A-C focus on specific fresh foods used in vegetarian diets. Subseries D includes titles about organic, raw and seasonal foods and recipes. From the beginning, Trotter placed great emphasis on food and wine pairings.
In , Trotter discontinued the sale of distilled spirits in his Chicago restaurant. The Wine series reflects his interest in the intersection of food and wine. The titles in Subseries A-D reveal his interest in wine from creator to varietal to how the beverage interacts with different cuisines. Original letters, menus or news clippings related to Charlie Trotter that were found in the books have been transferred to the Charlie Trotter Collection for preservation.
Copies of the items have been placed in these titles for reference. Skip to main navigation Skip to main navigation Skip to search Skip to search Skip to content.
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Enter search query Clear Text. Saved Searches Advanced Search. Browse Browse, collapsed Browse. By Audience Kids Teens. Rochelle Trotter, Access: No restrictions. Researchers, please request this material 24 hours in advance of use. Box 87 Accum, Frederick. Culinary chemistry, exhibiting the scientific principles of cookery: with concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades, and various other alimentary substances employed in domestic economy; with observations on the chemical constitution and nutritive qualities of different kinds of food, London: R.
Ackermann, Box 88 Aduriz, Andoni Luis. Agnes B. The Potation Handbook , no. Green, Box 87 Henderson, Fergus. Culina famulatrix medicinae: or, receipts in cookery , York: printed by T. Wilson and R. Spence, Box 87 Kamman, Madeleine.
Box 1 Anderson, Jean. Armchair James Beard , edited by John Ferrone, 1st ed. Beard On Pasta, illustrations by Karl W. Stuecklen, 1st ed.
Julia Child and Company, photographs by James Scherer, 1st ed. Merci Julia! Silver Palate Cookbook, illustrations by Sheila Lukins, 1st ed. Soder, 1st ed. The Art of Simple Food, 1st ed. Chez Panisse Cooking, 1st ed. Chez Panisse Vegetables, illustrations by Patricia Curtan, 1st ed.
Box 4 English, Todd, and Sally Sampson. The NewAmerican Cooking, 1st ed. The Art of Aureole, photographs by Gozen Koshida, 1st ed. New American Table, photographs by Paul Brissman, 1st ed. The Good Cook, photographs by Alison Harris, 1st ed. Box 5 Atkins, Patti. Timberline Lodge Cookbook , photographs by Edward Gowans, 1st ed. Poke , photographs by Douglas Peebles, 1st ed.
Box 6 Carter Mark, and Christi Carter. Moore, 1st ed. Colorado Colore: A Palate of Tastes , 1st ed.
Geronimo: Fine Dining in Santa Fe , 1st ed. Box 6 Beranbaum, Rose Levy. Hemingway Cookbook, 1st ed.