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The Tra Vigne Cookbook by Michael Chiarello

The Tra Vigne Cookbook

by Michael Chiarello

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881137,094 (3.81)None



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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. ( )
  Auntie-Nanuuq | Jan 18, 2016 |
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Amazon.com Amazon.com Review (ISBN 0811819868, Hardcover)

"The closer your cooking stays to the seasons, the simpler--and better--your cooking will be." Michael Chiarello's mom told him that as he stood beside her at the stove, learning what a real Italian tomato sauce looks, smells, and sounds like as it cooks. Those lessons led him into the chef's life and his own restaurant in the heart of California's wine country, Tra Vigne. So it should come as no surprise that the subtitle of his lush cookbook, The Tra Vigne Cookbook is Seasons in the California Wine Country. And such is the organizing principle. Not only are the sections of the book divided into the four seasons, but the subsets include four ingredients key to each season: asparagus or garlic in spring, for example, or mushrooms and eggplant in fall.

Chiarello describes his own cooking style as "combining spectacular ingredients, professional technique, and imaginative presentations." He shows how to take this into your own home kitchen, in word and technique. A lot of the exceptional flavors he is able to muster come from the flavor enhancers he has put up in his pantry through the seasons--the flavored olives, the dried figs. To read his section on the pantry is to yearn for a dark, cool basement. "Take the time when you have it in order to reap the rewards later when you don't," Chiarello encourages.

The Tra Vigne Cookbook is a carefully layered dish of family reminiscence, tech tips, master recipes, and heartfelt yearnings for the seasons and the way they pass outside the windows of a country restaurant, the way they feel on the skin, the way they taste and smell. It's about attitude. Chiarello grabs it all and makes it accessible. The Tra Vigne Cookbook is a large-format, elegant book you will want to leave open on the table to flip through. Let your attention get caught up in it and carried away. Chiarello stays with the seasons, and his accomplishment is simpler and better as a result. And therein lies a world of glorious, flavorful complexity. --Schuyler Ingle

(retrieved from Amazon Thu, 12 Mar 2015 18:22:41 -0400)

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