Michael Chiarello's Casual Cooking 
asked by literary on November 7, 2006 8:33 PM
Michael Chiarello is the real thing--a nice guy and a great cook, enviably telegenic, and privileged to live in the Napa Valley, northern California's Eden, where he's surrounded by the best raw ingredients and the most enthusiastic dinner guests on the subcontinent. On top of all that, he's absolutely generous about sharing his secrets--and his pleasures--with the rest of us, delivering a warm and inviting new world to the home kitchen.
Casual Cooking is a big, beautiful, and friendly guide to "cooking smart"--that is, by the author's definition, making the very best meal possible in the time available and with the ingredients you have on hand. His recipes, of the Italian cucina rustica by way of California persuasion, are thorough and clear. Without being patronizing, they leave nothing to guesswork. The flavor, the texture, the moisture, the appearance, the behavior of the dish and its synergy with other foodstuffs are all respectfully and lovingly noted in these pages. "Michael's Notes," in red, share the kind of tips and cautions only a tenured chef and terrific home cook would know. Some credit should no doubt go to Chiarello's mom, at whose elbow he began picking up these nuances and appreciations. The illustrations are plentiful and elegant enough to make this a coffee-table book, the content thorough enough to make this a serious working cookbook. --Schuyler Ingle and Joyce Thompson
Reviews
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I've grown to love Michael Chiarello's recipes. In the Goldilocks challenge between making a dish "too simple" or "too much work," time after time Chiarello manages to find the spot that's exactly right. His recipes don't promise instant gratification, in the semi-homemade 30-minute style that's become popular recently. But he's also aware that you have something else to do with your day besides cooking dinner.
Chiarello's background is Italian, so a lot of recipes in this book display that influence -- quite a bit of pasta, for example, and a tendency to use olive oil where others might choose butter. But you'd do better to think of it as Napa-meets-Italian, as his recipes aren't the sort of food that you'll find at the traditional restaurant with a red-checked tablecloth and a candle stuck in a bottle of Chianti. The book lives up to its promise of "casual cooking."
Chiarello encourages you to create a pantry of ingredients that you can call upon whenever needed, and I completely agree with that "good cooking in not much time" philosophy. At first, it might sound as though you need to cook three things just to have the ingredients for a single dish, but the pantry section helps you create items that, later, you'll be able to grab out of the freezer or your spice shelf and put into an "instant" meal. For example, we first made his awesome winter panzanella, which uses homemade croutons in addition to butternut squash and brussels sprouts. The croutons are easy enough -- assuming that you already made his bagna cauda butter. (It's basically anchovies, parsley, and garlic mixed with two sticks of softened butter.) But two days after the salad, we made clams and linguine with more of the bagna cauda butter, and *that* came together in less time than it took to boil the noodles. I still have a half cup of the bagna cauda butter in the freezer, just waiting for a day when I feel like more than a slab-of-steak.
The pantry chapter is 30 pages long (including lots of beautiful photos; this is a great eye-candy cookbook), which includes everything from spiced walnuts to a fennel spice mix. The other chapters are appetizers; eggs & sandwiches; soups & salads; pasta; rice, beans & polenta; fish & shellfish; meat & poultry; vegetables; and sweet things. If you want a collection of fine Italian baking, you'll have to buy another book in addition to this one (you notice I'm assuming you'll buy this in any case), as his dessert choices are on the no-big-deal side of Thursday dinner rather than a big blowout feast. Panna cotta, perhaps, or dried fruit compote with Sambuca.
Many of the recipes are extremely simple, in that "perfect roast chicken" way (his uses rosemary and lemon -- and it came out great) but he isn't afraid to provide a recipes for a sauce that needs to cook for hours. He usually includes menu advice (i.e. serve this with roast pork), and some kind of cook's notes, such as the tip that soaking red onion briefly in sherry vinegar will mellow the raw onion taste.
A fine cookbook. Recommended.
Chiarello's background is Italian, so a lot of recipes in this book display that influence -- quite a bit of pasta, for example, and a tendency to use olive oil where others might choose butter. But you'd do better to think of it as Napa-meets-Italian, as his recipes aren't the sort of food that you'll find at the traditional restaurant with a red-checked tablecloth and a candle stuck in a bottle of Chianti. The book lives up to its promise of "casual cooking."
Chiarello encourages you to create a pantry of ingredients that you can call upon whenever needed, and I completely agree with that "good cooking in not much time" philosophy. At first, it might sound as though you need to cook three things just to have the ingredients for a single dish, but the pantry section helps you create items that, later, you'll be able to grab out of the freezer or your spice shelf and put into an "instant" meal. For example, we first made his awesome winter panzanella, which uses homemade croutons in addition to butternut squash and brussels sprouts. The croutons are easy enough -- assuming that you already made his bagna cauda butter. (It's basically anchovies, parsley, and garlic mixed with two sticks of softened butter.) But two days after the salad, we made clams and linguine with more of the bagna cauda butter, and *that* came together in less time than it took to boil the noodles. I still have a half cup of the bagna cauda butter in the freezer, just waiting for a day when I feel like more than a slab-of-steak.
The pantry chapter is 30 pages long (including lots of beautiful photos; this is a great eye-candy cookbook), which includes everything from spiced walnuts to a fennel spice mix. The other chapters are appetizers; eggs & sandwiches; soups & salads; pasta; rice, beans & polenta; fish & shellfish; meat & poultry; vegetables; and sweet things. If you want a collection of fine Italian baking, you'll have to buy another book in addition to this one (you notice I'm assuming you'll buy this in any case), as his dessert choices are on the no-big-deal side of Thursday dinner rather than a big blowout feast. Panna cotta, perhaps, or dried fruit compote with Sambuca.
Many of the recipes are extremely simple, in that "perfect roast chicken" way (his uses rosemary and lemon -- and it came out great) but he isn't afraid to provide a recipes for a sauce that needs to cook for hours. He usually includes menu advice (i.e. serve this with roast pork), and some kind of cook's notes, such as the tip that soaking red onion briefly in sherry vinegar will mellow the raw onion taste.
A fine cookbook. Recommended.
reviewed by miceandmen on November 18, 2006 4:32 AM
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We are serious foodies and particularly love all regional Italian cooking. Admit we are bit skeptical of Italian American recipes but after watching MC on TV (finally got a Food Channel on satellite here in Australia) decided to invest in the book. It is brilliant - every recipes tried has scored a "do again" and the pantry items are great. Even a beginner can follow the recipes and experienced cooks will appreciate the layers of flavour that MC is always talking about. Buy this book - you won't be sorry! Off to buy his latest now....
reviewed by perfect10 on November 21, 2006 11:37 AM
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I bought this book because of the lemon rosemary chicken I saw Michael prepare on the Food Network. I made it myself and it was just as good as I imagined. The recipes are easy to prepare and every one that I have tried, I have loved.
reviewed by artdealer on November 27, 2006 6:08 PM
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Michael Chiarello's Napa Style cooking show is one of my top rated cooking shows, and when I discovered his new, you too can cook his down to earth recipes, I just had to have this cookbook. The cook book is very self explanatary, the recipes succinct and the pictures make it all seem so easy. Michael's Napa Style is extremely refreshing in today's lifestyle.
reviewed by borat on November 28, 2006 2:35 PM
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Nice book, beautiful pictures. I enjoyed the hints Michael includes with the recipes and text. This is an extension of what you get from his TV programs.
reviewed by scanner on November 29, 2006 6:35 AM