According to Charlie Trotter's culinary philosophy, food and wine should not only complement but also enhance each other, making the selection and interplay of wine and food an integral part of the dining experience. In 'Lessons in Wine Service from Charlie Trotter', food and wine journalist Laura Levy Shatkin reveals the secrets behind Trotter's unrivaled success and shows restaurant owners, sommeliers, and wine professionals how to raise their levels of excellence in wine knowledge, selection, presentation, and overall service.
