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From Barnes & NobleLuxurious Recipes from the Wine Country
Though it's true that these days, home cooks just about everywhere have access to wonderful ingredients even in their neighborhood supermarkets, there are still a few places in the United States where the local products are on another level altogether. California's Napa Valley is one of those places, and even beyond its central importance as a wine-producing region, it's become legendary for the culinary innovation of its restaurants and the abundance of outstanding ingredients to be found in its markets. Chef Michael Chiarello's restaurant, Tra Vigne, has for years been among the very top echelon of Napa Valley dining establishments setting the standard for American cooking today. Now for the first time, Chiarello has brought readers into the world of the restaurant with a lavish new cookbook, The Tra Vigne Cookbook: Seasons in the California Wine Country. Organized by season and highlighting favorite ingredients like garlic and asparagus in spring or citrus and squashes in winter, The Tra Vigne Cookbook offers simple recipes for luxurious food, special chef's notes, gorgeous color photos, and a window into Chiarello's philosophy of cooking with the seasons. A great gift for cooks and wine lovers, this one is too beautiful to get spattered in the kitchen but too irresistible to leave on the coffee table.