Season By Season at Tra Vigne

Description

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.

Michael Chiarello -- chef and owner of the acclaimed Tra Vigne restaurant in the Napa Valley -- is the creator of Consorzio, a popular line of flavored oils and vinegars. Penelope Wisner is the co-author, with Michael Chiarello of Chronicle's Flavored Oils (over 40,000 copies sold). Karl Petzke is the co-author, with Sara Slavin, of the award-winning book Espresso and is the photographer for Pears (both from Chronicle Books).

Soulful, vibrant cuisine. The New York Times Magazine [Chiarello] is the epitome of the new chef....He makes his own fresh Italian cheeses and sausages, cures meats such as salami and prosciutto, and has gone to Italy to buy an olive press to make his own oils. The Palm Beach Post