Michael Chiarello's Casual Cooking: Wine Country Recipes for Family and Friends by Michael Chiarello and Janet Fletcher

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    • Categories: Canapés / hors d'oeuvre; Italian
    • Ingredients: ground cayenne pepper; ground cinnamon; walnuts; store-cupboard ingredients
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    • Categories: Stocks
    • Ingredients: chicken pieces; carrots; mushrooms; bay leaves; celery; parsley
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    • Categories: Dressings & marinades
    • Ingredients: coriander seeds; fennel seeds; ground cinnamon; dried red pepper flakes; chile powder
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    • Categories: Dips, spreads & salsas; Italian
    • Ingredients: canned anchovies; garlic; parsley; butter
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    • Categories: Dressings & marinades; Italian
    • Ingredients: dried red pepper flakes; olive oil; canned pimentos; chile powder
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    • Categories: Sauces, general; Italian
    • Ingredients: dried oregano; bay leaves; store-cupboard ingredients; tomatoes
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    • Categories: Sauces, general; Italian
    • Ingredients: parsley; basil; tomato purée
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    • Categories: Sauces, general; Italian
    • Ingredients: parsley; basil; capers; green olives; thyme; pine nuts
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    • Categories: Sauces, general; Italian
    • Ingredients: dried oregano; tomato purée; chiles; red peppers
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    • Categories: Chutneys, pickles & relishes; Italian
    • Ingredients: tomato purée; jalapeño chiles; green peppers; store-cupboard ingredients
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    • Categories: Italian
    • Ingredients: savory; bay leaves; fennel; rosemary; lavender; thyme; tomatoes
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    • Categories: Appetizers / starters; Italian
    • Ingredients: chile powder; ground cinnamon; coriander seeds; fennel seeds; dried red pepper flakes; almonds
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    • Categories: Appetizers / starters; Italian
    • Ingredients: green olives; parsley; thyme; pine nuts; basil; capers; ricotta cheese; rustic white bread
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Notes about this book

  • Eat Your Books

    2003 International Association of Culinary Professionals Award Winner

  • DKennedy on March 23, 2014

    The pantry section of this book is really wonderful. I often make the Herbs de Napa, Fennel Spice, Toasted Spice Rub and Peck Seasoning (p. 23-25). The discussion and tips for using prosciutto bits are compound butters may be common sense but also very useful. Anyone who took the time to make everything he suggests for the pantry would be well set up to make quick and delicious meals for an entire season! I have made pretty much everyone of his pantry items at one time or another and I think they are all worth having on hand.

Notes about Recipes in this book

  • Damn hot polenta bread

    • Deborah on May 11, 2011

      Delicious! Just came out of the oven and can't stop eating it!

  • Zucchini and basil frittata

    • Cheri on January 01, 2011

      Added sauted chard, diced ham, a bit of creme fraiche to the eggs and grated fontina along with parmesan. Also used Marcella's method of cooking low on stovetop and then putting under the broiler for about 5-6 minutes to brown the top. Grated Zucchini. Sauted chard with garlic, removed from skillet, then browned onion & grated zucchini, added ham and chard, poured eggs that were beaten with creme fraiche, parmesan and some fontina over veggies, plus grated black pepper & some minced fresh basil. Set broiler for 400 deg. Excellent lite dinner with a salad. Salad had heirloom tomatoes, and this acid was good compliment to the frittata.

    • Cheri on January 01, 2011

      Also sprinkled a little more grated fontina on the top

  • Quail with bacon and honey

    • sideshoes on November 07, 2010

      Excellent! The honey and bacon matched with the quail perfectly. Next time I may zap the bacon a little in the microwave before wrapping the quail, because I would like it crisper.

  • Warm peach and prosciutto salad

    • moreace01 on October 12, 2010

      One of my favorite late summer salads.

    • DKennedy on March 23, 2014

      I also really love this salad. Very simple and refreshing.

  • Bitter greens with poached eggs and prosciutto bits

    • DKennedy on March 23, 2014

      This is one of may favorite salads.

  • Marinated salmon with fennel salad

    • DKennedy on March 23, 2014

      This is a lovely cured fish recipe and is wonderful as part of a brunch buffet.

  • Forever-roasted pork with toasted spice rub

    • DKennedy on March 23, 2014

      This is very good.

  • Whole leaf Caesar salad

    • DKennedy on March 23, 2014

      A solid dressing.

  • Pastina risotto with salsa rosa

    • DKennedy on March 23, 2014

      The salsa rosa is one of the few sauces from this book I could live without.

  • Risotto bianco

    • DKennedy on May 31, 2013

      My go to recipe. Also, his note about offering a variety of sauces to go with the risotto makes for an impressive presentation.

  • Crispy white beans with chili oil

    • DKennedy on March 23, 2014

      These are great, but I tone down the heat considerably.

  • True tiella

    • DKennedy on March 23, 2014

      This is the kind of recipe I would normally pass over but don't. This makes a great appetizer served with cocktails or a glass of wine. Would make an excellent light meal, esp. if accompanied with lightly dressed greens.

  • Fennel-roasted vegetables

    • DKennedy on March 23, 2014

      Great and simple to make.

  • Tagliatelle with chicken Bolognese

    • crandall57 on May 24, 2015

      Delicious flavors without all the calories. Will make this again.

  • Rigatoni with vegetable Bolognese

    • grebec on April 06, 2012

      Wonderful

  • Salsa di Parmigiano

    • MVitek on June 03, 2011

      Very good--probably the most requested appetizer I make.

  • Baked swordfish with salsa puttanesca and basil oil

    • Wende on April 12, 2022

      This was not good. I had the freshest locally-caught swordfish imaginable, so it wasn't the fish. And puttanesca sauce is among my top ten favorite pasta sauces. I've made it many times with many different recipes and this was one of my least favorites. The basil oil was unnecessary, but it did make the plating very elegant. I would not make this again. I should have made Ina's swordfish with fennel and tomatoes instead; it's always so good. This was very disappointing.

  • Spuma di tonno

    • kateiscoooking on March 04, 2017

      One of my favorites but not always a party favorite. But, that means I get the best leftovers! And, then sometimes we make it just for ourselves. Sit out on the deck with a bottle of wine and some crackers and some tuna foam and we're happy campers!

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  • ISBN 10 0811833836
  • ISBN 13 9780811833837
  • Linked ISBNs
  • Published Sep 05 2002
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

2003 IACP Award Winner! General Category!


From Michael Chiarello, author of The Tra Vigne Cookbook, comes a collection of recipes on his favorite subject-and the favorite subject of home cooks everywhere-preparing meals for family and friends. These treasured recipes marry the rich traditions of his Italian culinary heritage with the casual style and fresh flavors of the Wine Country. Each outhwatering dish-such as Tuscan Shrimp with White Beans, Chicken with Rosemary and Lemon Salt, and Italian Fruit Salad with Sta Bene Honey Zabaglione-is sophisticated, yet simple to prepare.

Gorgeous color images by award-winning photographer Deborah Jones show dishes that look too good to be this easy! The companion volume to his new 26-part series on public television, Michael Chiarello's Casual Cooking is perfect for stress-free weekday meals and spontaneous gatherings of friends and family. It doesn't get any better than this.

Michael Chiarello is the best-selling author of The Tra Vigne Cookbook, the cookbook of one of the most popular restaurants in Napa Valley, which he co-founded, and Flavored Oils and Flavored Vinegars. In addition to his new TV series, being carried on 150 public television affiliates nationwide, he is the host of radio's Another Bite, syndicated to 400 stations, and creator of NapaStyle gourmet foods. He lives in Napa Valley.



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