Enhanced descriptions from Syndetics:

Chef Charlie Trotter has done it again, bringing his now-classic seafood recipes--including tilapia, salmon, oysters, and shrimp--from his award-winning restaurant to your kitchen

Charlie Trotter's Chicago restaurant is praised in the food press from coast to coast. Now the master of culinary innovation tests new waters, with astonishing new dishes featuring freshwater fish and seafood. Dishes include Oxtail-Stuffed Baby Squid with Cremini Mushrooms, Mustard Oil, and Oxtail Braising Juices; Wild Striped Bass with Stinging Nettles, Wild Mushroom/Balsamic Emulsion, and Hot and Sour Golden Beet Sauce; Steamed Lake Superior Whitefish with Fiddlehead Ferns and Potato-Apple-Celery Purée; Tuna-Crab Roll; and Tuna "Tartare"s with Avocado, Crushed Black Sesame Seed Vinaigrette, and Coriander Juice.

The groundbreaking organizational structure of CHARLIE TROTTER'S SEAFOOD reflects the chef's characteristic visionary style and holistic approach to dining--the recipes are presented according to the wines with which he recommends they be served. Included are more than 100 recipes using common and exotic fish, 75 evocative duotones that convey the drama of the fishing industry and grandeur of the fish themselves, and Trotter's signature larger-than-life photos of every dish.

Reviews provided by Syndetics

Booklist Review

This third in a series originating from Charlie Trotter's celebrated Chicago restaurant spotlights Trotter's fish. Since Chicago lies so far from any ocean, Trotter relies on fish flown in from the coasts. This results in a broader selection than that normally found in seaports themselves, since virtually every fish becomes available as long as cost is no object. Trotter's inventive cuisine combines flavors from every tradition, and the much-honored chef loves working with unexpected combinations of tastes and textures. Mako shark with French navy beans, bleeding heart radish, crispy pig's feet, and wild mushroom foie gras sauce (a single dish) is not atypical of Trotter's idiosyncratic cuisine, which takes not just enormous skill to reproduce but also access to fresh ingredients from every world market. Beautifully reproduced photographs turn each dish into art, but such tight close-ups make scale nearly impossible to determine. Those who purchased the first two volumes will want to add this companion. --Mark Knoblauch

Author notes provided by Syndetics

CHARLIE TROTTER is the author of 14 cookbooks and three management books and is an eight-time James Beard Award winner. He is the chef and owner of the legendary Charlie Trotter's, which recently celebrated its 20th anniversary, as well as Trotter's To Go in Chicago. He recently founded C in Los Cabos, Mexico, and Restaurant Charlie in the Palazzo Hotel at the Venetian Resort and Casino in Las Vegas.