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

    • Categories: Grills & BBQ; Appetizers / starters; Vegetarian
    • Ingredients: tangerines; tarragon; asparagus; hazelnuts; pine nuts; store-cupboard ingredients
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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

  • 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.

  • 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.

  • Simply tomatoes

    • DKennedy on March 23, 2014

      Simplicity itself.

  • 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.

  • Roasted butternut squash soup

    • FatsyRoller on February 04, 2023

      Made this twice. The first time it was good but too sweet so I cut the sugar from the roasting step. The second time I used a different brand of molasses which was a mistake -- the end result had sort of a burnt sugar aftertaste that didn't appeal. I added heavy cream instead of half-and-half and rather more than the recipe calls for which helped, but I think I'll hunt for another version to try.

  • Roasted winter squash ravioli

    • djkubica on November 20, 2010

      page 152 to 156

  • 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.

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  • ISBN 10 0811819868
  • ISBN 13 9780811819862
  • Linked ISBNs
  • Published Nov 18 1999
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

People the world over come to California's wine country for a taste of the good life. They find it in abundance at Napa Valley's celebrated Tra Vigne restaurant (the name is Italian for "among the vines") where an enchanting vineyard setting and chef Michael Chiarello's robust Italian dishes make for an unforgettable dining experience.

Now, Chiarello takes readers behind the scenes at the restaurant, sharing recipes and reminiscences inspired by his years at Tra Vigne and the good Italian cooking of his family. The Tra Vigne Cookbook celebrates the natural beauty and abundance of the Napa Valley with a passionate gastronomic journey through the changing seasons. In addition to seasonal delights like roasted asparagus, lemon-braised artichokes, and pumpkin polenta, home cooks will discover the secrets for Tra Vigne classics such as herb gnocchi with braised lamb shanks and wild mushrooms, crunchy fritto misto with tomato vinegar, rich and crumbly Italian holiday cookies, and a decadent chocolate tiramisù. With lush photographs and a strikingly contemporary design The Tra Vigne Cookbook is a must-have cookbook.



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