Charlie Trotter was a legend. A dynamic, new age, American chef who had an incredible career. He displayed a modern way of thinking about cooking that was light, technical and complicated—something new and not seen before. His book, simply titled Charlie Trotter was one of many he published, but I used to pine over this one and think: one day I will work there. He was intelligent, with a degree in political science, and he ate out a lot, learning his craft by watching and eating.
Sadly, I never managed to eat or work there but a few friends did. He was a hard chef, who ruled the kitchen with a firm but fair approach, but what was being produced looked incredible. I was so lucky to launch one of his cookbooks with him (when I was cooking at the Atrium in Edinburgh, gosh, almost 25 years ago) along with dear Clarissa Dickson Wright of Two Fat Ladies fame, who also owned The Cooks Bookshop in the Grassmarket, here in Edinburgh.
Charlie seemed a quiet man, with an air of seriousness about him. He signed my books and told me to cook in the moment, something I shall never forget. Plus, he quite liked the canapés I had made him. Sadly, Charlie passed away a few years ago, but I was honoured to have met such a great man who cooked food with a bold, new approach but retained classical integrity.
A lot of chefs have this book, they will read it and drool over the photography by Tim Turner. The image of ‘A Study in Apricot’ will always haunt me as I have contemplated making it, but then saw the prep list…
