Trope Collaborative
Starting Point
How do you rethink the cookbook? Work with two of the most innovative chefs in America : Charlie Trotter in Chicago and Patrick O'Connell in Washington, VA. These self-made chefs were looking for a different approach to differintiate their desire for high-end cookbooks : one inspirational and the other for ease of use.

Exploration
Collaborating closely with chefs, photographers (Tim Turner, Michael Voltitor & Paul Ellidge) and editors at Bulfinch, Ten-Speed and Random House, Trope created unique case bound books with unique production values. Focusing on place, food components and culinary compositions while creating interesting pacing and flow that kept recipie content accessible was the challenge.

Solution
Trope created the first $50 cookbook (Charlie Trotters) and embodied the excellence and detail of both chefs. The books also exceeded both marketing/financial and peer review expectations and followed-up with six other best selling family of cookbooks.
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Trotter thumbnail 1 Trotter thumbnail 2 Trotter thumbnail 3 Trotter thumbnail 4
click to enlarge image
Image of coulds processed as an homage to old-style camera images
1 | Charlie Trotter's
     Cookbooks
Second and fifth books in a series - Vegetables and Meat & Game. A leap forward in high end cookbook design.
Image of installation at Museum of Contemporary Art
2 | Charlie Trotter's
     Cookbooks
Third and fourth books in a series - Seafood and Desserts. These covers were a conceptual leap for the series.
Tilt shift photo of Statue of Liberty
3 | Patrick O'Connell's
     Cookbooks
First and second cookbooks. The first set the standard and the second was a departure to a more contemporary position on Patrick's cuisine.
Image of light contrasting in an otherwise unremarkable space creating an interesting focal area
4 | Table of Contents
     for Desserts
Capturing the austerity and power of Charlie Trotter's kitchen was always paramount in all of the series - within a contemporary design.
Trotter thumbnail 5 Trotter thumbnail 6 Trotter thumbnail 7 Trotter thumbnail 8
Image of coulds processed as an homage to old-style camera images
5 | Table of Contents
     for Vegetables
Using duotones and tri-tones to bring depth to engaging images of growing vegetables, the bounty we take for granted in its most noble state.
Image of installation at Museum of Contemporary Art
6 | Introduction by
     Patrck O'Connell
From the first book, this set the tone to Southern hospitality and opulent attention to detail that the Inn at Little Washnington is known for.
Tilt shift photo of Statue of Liberty
7 | Recipe from Seafood
Tim Turner is one of America's best cuisine photographers and brought drama to Korean Hot Pot with Albacore Tuna and Somen Noodles.
Image of light contrasting in an otherwise unremarkable space creating an interesting focal area
8 | Spread from
     Meat & Game
Capturing the process of hunting was tricky, given modern sensibilities. A mythology had to be created to abstract it into details of fields, clothing and before and after.
Trotter thumbnail 9 Trotter thumbnail 10 Trotter thumbnail 11 Trotter thumbnail 12
Image of coulds processed as an homage to old-style camera images
9 | Recipe from
     Patrick O'Connell
Patrick is known for reinterpreting Southern favorites with a twist. Cottage Cheese and Buttermilk Pancakes with Peach-Fig Syrup is a perfect example.
Image of installation at Museum of Contemporary Art
10 | Spread from Seafood
Deep sea fishing is a steely sport of high tech fishing tools on the high seas. The spreads in Seafood captured the process of different fishing trips.
Tilt shift photo of Statue of Liberty
11 | Spread from Seafood
The drama of composing Charlie's cuisine on austere backgrounds was a departure from other books. Whole Roasted Red Mullet became a painting of sorts.
Image of light contrasting in an otherwise unremarkable space creating an interesting focal area
12 | Spread from Vegetables
Capturing the markets of New York City where goods are brought in late at night for the next morning's sale to local restaurants and food brokers.
Trotter thumbnail 13
Image of coulds processed as an homage to old-style camera images
13 | Recipe from
       Patrick O'Connell
Chilled Grilled Black Mission Figs with Virginia Country Ham and Lime Cream says it all in terms of how Patrick combined the best of new and old.
© 1994-, Trope & EN Collaborative, Inc. or referenced companies or authors. All rights reserved.
1/13

Charlie Trotter Book Covers, second and fifth.

Brand Systems
Charlie Trotter Cookbooks
Second and fifth books in a series - Vegetables and Meat & Game. A leap forward in high end cookbook design.
2/13

Charlie Trotter Book Covers, second and fifth.

Brand Systems
Charlie Trotter Cookbooks
Third and fourth books in a series - Seafood and Desserts. These covers were a conceptual leap for the series.
3/13

Charlie Trotter Book Covers, second and fifth.

Brand Systems
Charlie Trotter Cookbooks
First and second cookbooks. The first set the standard and the second was a departure to a more contemporary position on Patrick's cuisine.
4/13

Charlie Trotter Book Covers, second and fifth.

Brand Systems
Charlie Trotter Cookbooks
Capturing the austerity and power of Charlie Trotter's kitchen was always paramount in all of the series - within a contemporary design.
5/13

Charlie Trotter Book Covers, second and fifth.

Brand Systems
Charlie Trotter Cookbooks
Using duotones and tri-tones to bring depth to engaging images of growing vegetables, the bounty we take for granted in its most noble state.
6/13

Charlie Trotter Book Covers, second and fifth.

Brand Systems
Charlie Trotter Cookbooks
From the first book, this set the tone to Southern hospitality and opulent attention to detail that the Inn at Little Washnington is known for.
7/13

Charlie Trotter Book Covers, second and fifth.

Brand Systems
Charlie Trotter Cookbooks
Tim Turner is one of America's best cuisine photographers and brought drama to Korean Hot Pot with Albacore Tuna and Somen Noodles.
8/13

Charlie Trotter Book Covers, second and fifth.

Brand Systems
Charlie Trotter Cookbooks
Capturing the process of hunting was tricky, given modern sensibilities. A mythology had to be created to abstract it into details of fields, clothing and before and after.
9/13

Charlie Trotter Book Covers, second and fifth.

Brand Systems
Charlie Trotter Cookbooks
Patrick is known for reinterpreting Southern favorites with a twist. Cottage Cheese and Buttermilk Pancakes with Peach-Fig Syrup is a perfect example.
10/13

Charlie Trotter Book Covers, second and fifth.

Brand Systems
Charlie Trotter Cookbooks
Deep sea fishing is a steely sport of high tech fishing tools on the high seas. The spreads in Seafood captured the process of different fishing trips.
11/13

Charlie Trotter Book Covers, second and fifth.

Brand Systems
Charlie Trotter Cookbooks
The drama of composing Charlie's cuisine on austere backgrounds was a departure from other books. Whole Roasted Red Mullet became a painting of sorts.
12/13

Charlie Trotter Book Covers, second and fifth.

Brand Systems
Charlie Trotter Cookbooks
Capturing the markets of New York City where goods are brought in late at night for the next morning's sale to local restaurants and food brokers.
13/13

Charlie Trotter Book Covers, second and fifth.

Brand Systems
Charlie Trotter Cookbooks
Chilled Grilled Black Mission Figs with Virginia Country Ham and Lime Cream says it all in terms of how Patrick combined the best of new and old.