The Tra Vigne Cookbook

by Michael Chiarello, Karl Petzke (Photographer), Penelope Wisner (Contributor)

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 tiramis. With lush photographs and a strikingly contemporary design, The Tra Vigne Cookbook is a must-have cookbook this fall.

Genres: Cookbooks, Cooking, Food

208 pages, Hardcover

First published September 1, 1999

About the author

Michael Chiarello was an award-winning chef and owner of critically acclaimed Bottega restaurant in the Napa Valley. He made his mark by combining his Southern Italian roots with the distinctive hallmarks of Napa Valley living. From his earliest childhood experiences – created around his mother’s California kitchen with his extended Italian family of butchers, cheesemakers and ranchers -Michael Chiarello dreamed of becoming a chef one day. Decades later, he had realized his dream, and much more.

Upon graduating from the Culinary Institute of America (CIA), Michael began to shape his career into what he would become: an acclaimed chef, highly-rated vintner, culinary & lifestyle trends pioneer, noted author, and Emmy®-winning television host on Food Network and Cooking Channel. Throughout his achievements, he incorporated his passion for seasonal, sustainable living – and the artisan purveyors who make it possible – into his endeavors. His unique perspective on good food & healthy living, spiced with a dose of old-world charm, inspired friends and family to create meaningful memories around their table. His passion for a food-centric life was shared with his fans, restaurant guests, television viewers and Napa Valley visitors alike.

Reviews

[Carmen · Rating 4 out of 5]

Looking for a taste of your southern Italian heritage? If so, this book definitely belongs in your collection. Chiarello's family is from Calabria, and his is the only Italian cookbook I've seen that calls Italian Ratatouille by the name we used in our family: tiella. He offers four versions, and his "Ratatouille Gratin" comes closest to the simple version I grew up eating in my grandmother's kitchen, which was a simple layered casserole of green frying peppers, potatoes and zucchini.

Likewise, his version of green minestrone, known to Calabrians as Menisha. A wonderful concoction of greens, potatoes and chicken broth, this is a warm, hearty soup for early Spring or late Fall, depending upon the greens you select. On the facing page you'll find a a pasta fagioli made with white beans, chard and chicken broth.

Chiarello's adaptations of Italian rustic cooking are unfailingly respectful of their regional and familial origins. Mangia bene!.

[Sandra · Rating 5 out of 5]

I bought this book back in the 90s after a memorable visit to the amazing Tra Vigne restaurant.
I tend to shy away from anything that has more than 6 ingredients and takes more than an hour. The Tra Vigne cookbook has a few recipes that meet those rather minimal standards. So, I tried a few and then shelved it.Most of them require more ingredients and preparation.
Over the years, I began to experiment with the Roasted Butternut Squash Soup, the Very Green Broccoli Soup, the Soft Polenta with Pancetta an Broccoli Rabe, et al.
Every one turned out beautifully. I have a number of recipe books that have hits and substantial misses: but this book delivers with every single recipe.
We had the Lasagnette of Eggplant and Goat Cheese for Thanksgiving this year. Amazing. It definitely took extra prep for the thick tomato sauce, but it was time well spent.
I haven't yet attempted any of the artichoke recipes, but maybe I'll do that this year!

[Julie H. Ernstein · Rating 4 out of 5]

While bummed that the restaurant has closed and I will not get to visit the place captured in the pages of this lovely cookbook, I am thrilled to have this well-produced and beautifully illustrated series of Italian dishes to both inspire and encourage me to tackle many of its contents for years to come. First up, the chocolate tiramisu (p. 187) for this year's Thanksgiving dessert.

[Kerwin · Rating 4 out of 5]

I worked for Old Spaghetti Factory corporate once. And for a going away present, my accounting team gifted me this cookbook (I had shared good home cooking with them and they knew my interest.) But what they didnt know is that 10 years prior, I had worked at a winery next door to Tra Vigne, called Merryvale. And for catered events, we used to walk over food from Tra Vigne. It was a shiny moment.

This book is arranged by seasons, which was a trend. I read it just to touch the golden memories of those two summers in college. Food techniques are complex.

[Kimberly Ann · Rating 3 out of 5]

A large cookbook w/ glossy pages, a smattering of photographs (but not always of the dish)more than one recipe on a page (so that some recipes appear on two pages), the name of recipe, explanation & ingredients are in large grey bold font, and the directions are in a plain serif font. Some recipes are less involved than others to make.

The book is broken down into: Introduction; Spring (5 sections); Summer (5 sections); Autumn (5 sections); Winter (5 sections); Tra Vigne classics; Desserts & cookies; Pantry; Glossary; Complete recipe list; Index; and Table of equivalents.

Spring: Anticipation; asparagus; Garlic; Fresh peas & shelling beans; and Potatoes

Summer: Pietro Rabbit; Corn; Tomatoes; Bell Peppers; and Summer Squashes

Autumn: Food hugs; Mushrooms; Greens; Onions; and Eggplants

Winter: Storytelling time; Broccoli, Artichokes; Citrus; and Winter Squashes

Each section/vegetable has an entire written page discussing the merits of each type of, cooking with and those ingredients that go with. The page after has a large B&W photo of the main ingredient, for example, zucchine and the list of recipes that follow: Suateed zucchihi batons w/ melon "Pasta"; Southern Italian ratatouille four ways; Crispy zucchini salad w/ tomato vinegar; and Saltimbocca.

This is not a vegetarian cookbook, although many of the recipes are meatless....

Do not get me wrong, it isn't that this is an "awful" cookbook, no, not at all. Many of the recipes sound very good to me, it is that the presentation simply does not pique my interest, which is why the 1/2 star.

[Lori · Rating 4 out of 5]

There are some truly delicious recipes in this book. I love how it is organized by the fruits and vegetables of each season.

[Danielle · Rating 4 out of 5]

One of my favorite cookbooks. Highly recommend the butternut squash soup, pumpkin pastini (which is great presentation wise because its served in a roasted pumpkin).

[Martha Smith · Rating 1 out of 5]

I purchased this book based on reviews I read. I was very disappointed in the recipes. If you want to eat the Standard American Diet then this book is for you.