The Tra Vigne Cookbook: Seasons in the California Wine Country by Michael Chiarello and Penelope Wisner

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    • Categories: Grills & BBQ; Appetizers / starters; Vegetarian
    • Ingredients: tangerines; tarragon; asparagus; hazelnuts; pine nuts; store-cupboard ingredients
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    • Categories: Rice dishes; Main course
    • Ingredients: chicken stock; asparagus; shiitake mushrooms; Arborio rice; thyme; Fontina cheese; Parmesan cheese; parsley
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    • Categories: Pasta, doughs & sauces; Main course; Vegetarian
    • Ingredients: asparagus; basil; pine nuts; Parmesan cheese; potatoes; orecchiette pasta
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    • Categories: Side dish
    • Ingredients: breadcrumbs; parsley; prosciutto; asparagus
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    • Categories: Soups
    • Ingredients: garlic; onions; leeks; bay leaves; chicken stock; potatoes; dried oregano; spinach; heavy cream
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    • Categories: Salads; Main course
    • Ingredients: Champagne vinegar; lemons; Worcestershire sauce; canned anchovies; Gorgonzola cheese; Parmesan cheese; romaine lettuce; ground chicken; shrimp; active dry yeast; all-purpose flour; garlic; thyme; cornmeal
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    • Categories: Pasta, doughs & sauces; Main course; Vegetarian
    • Ingredients: spaghettini pasta; zucchini; dried red pepper flakes; basil; parsley; Parmesan cheese
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    • Categories: Main course
    • Ingredients: butter; olive oil; Dungeness crabs; parsley
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: shells pasta; pearl onions; scallops; chicken stock; peas; basil; parsley
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    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: chicken stock; onions; pastina pasta; orzo pasta; peas; dried oregano; thyme; Parmesan cheese; bacon; prosciutto; carrots
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    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: dried oregano; chicken stock; fava beans; fettuccine pasta; pecorino Romano cheese; Parmesan cheese
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    • Categories: Salads; Main course
    • Ingredients: salmon fillets; potatoes; peas; tarragon vinegar; Champagne vinegar; tarragon; chives; salad greens
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    • Categories: Soups; Main course
    • Ingredients: onions; leeks; celery; bay leaves; chicken stock; potatoes; dried oregano; Tabasco sauce; heavy cream; clams; parsley; arugula; watercress
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    • Categories: Side dish
    • Ingredients: potatoes; heavy cream; red peppers; asparagus; basil; pine nuts; Parmesan cheese; herbs of your choice; corn; onions; horseradish; raw foie gras; white beans; artichoke hearts; thyme; peas; garlic; Taleggio cheese; butternut squash; sage
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    • Categories: Bread & rolls, savory; Italian
    • Ingredients: active dry yeast; all-purpose flour; pancetta; bacon; potatoes; rosemary
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    • Categories: Main course; Vegetarian
    • Ingredients: potatoes; apple cider vinegar; dried oregano; mozzarella cheese; cucumbers; avocados; tomatoes; lettuce
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    • Categories: Salads; Main course
    • Ingredients: chicken breasts; corn; arugula; dried oregano; pecorino Romano cheese; navel oranges; shallots; lettuce
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    • Categories: Dips, spreads & salsas; Vegan; Vegetarian
    • Ingredients: corn; tomatoes; basil
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    • Categories: Pasta, doughs & sauces; Main course; Vegetarian
    • Ingredients: tomatoes; balsamic vinegar; marjoram; capellini pasta; corn; Parmesan cheese; parsley
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    • Categories: Salads; Main course
    • Ingredients: tomatoes; lemons; corn; lima beans; fava beans; Champagne vinegar; prosciutto; halibut
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    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: tomatoes; cherry tomatoes; balsamic vinegar; basil; dried oregano; parsley; chervil
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    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: lemons; avocados; Parmesan cheese; pine nuts; basil
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    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: mozzarella cheese; tomatoes; basil; garlic; thyme
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    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: bread; sage; tomatoes; Parmesan cheese; arugula; ricotta salata cheese; shallots; navel oranges
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Notes about this book

  • Eat Your Books

    2000 James Beard Award Nominee

    See Andrea at Cooking Books take on Balsamic roasted onions from this book (with recipe).

  • DKennedy on March 23, 2014

    Of the books I own by MC, this is by far the one I use the least. I think the recipes are just a little more fussy than his others, so I end up in the other book (Casual Cooking) far more often.

Notes about Recipes in this book

  • Very green broccoli soup

    • Cheri on December 03, 2011

      Made a modified version of this recipe. Did not make gremolata - that would have been good, as this was a little bland, but very comforting. Added chopped fennel bulb and some fronds. Did not include lemon zest, which would also have helped give a little offset to the greens. Definately should make this again.

  • Chicken with roasted lemon and rosemary sauce

    • DKennedy on March 23, 2014

      Truly excellent.

  • Raw corn, arugula, and pecorini salad with grilled chicken breasts

    • DKennedy on March 23, 2014

      Wonderful. The Whole Citrus Vinaigrette (p. 143) makes this dish.

  • Simply tomatoes

    • DKennedy on March 23, 2014

      Simplicity itself.

  • Forever roasted pork

    • DKennedy on March 23, 2014

      Easy and wonderful.

  • Soft polenta and variations

    • DKennedy on May 31, 2013

      My go to recipe.

    • Rinshin on January 29, 2017

      Fabulous taste and creamy heaven. I changed a bit based on what I had on hand. Used all polenta instead of polenta and semolina. Went with mostly all milk with only 1/4 C cream and instead of chicken stock I used lobster stock I made night before from the lobster shells. It's hard to get better than this for soft cheese polenta.

  • Roasted winter squash ravioli

    • djkubica on November 20, 2010

      page 152 to 156

  • Halibut and corn salad with "broken" tomato vinaigrette

    • Rinshin on April 22, 2014

      I love how different components come together but not one component overpowering other flavors. I've never made tomato reduction quite like this where it is cooked, strained at least 4 times and when done, it is this smooth as silk tomato reduction. Instead of lima beans for color, I used cut up green beans and that worked out fine. The corn and beans are dressed in mild, but very flavorful dressing made from prosciutto bits. The halibut is simply cooked in the pan and placed over the corn/beans salad with tomato reduction spread over it. I love the flavors here and learned two valuable lessons from following this recipe.

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  • ISBN 10 0811863794
  • ISBN 13 9780811863797
  • Published Feb 08 2008
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

This classic cookbook from Food Network star Michael Chiarello is at last available in paperback. It's vintage Chiarello: blending simple yet sophisticated recipes from Napa Valley's famed Tra Vigne restaurant with the grace of Wine Country living and the warmth of his Italian heritage. More than 80 rustic recipes are enhanced by personal stories, detailed descriptions of how to choose ingredients for seasonal perfection and deliciousness, and Chiarello's personal philosophy of life as it relates to cooking - and feeding - those you love.

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