Ebook: Charlie Trotter: How One Superstar Chef and His Iconic Chicago Restaurant Helped Revolutionize American Cuisine

This book is also available from Amazon.com, bn.com, iTunes, and everywhere ebooks are sold. If purchasing here: this ebook 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 [email protected] after completing your order.

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.