Michael Chiarello is one of my favorites. His recipes are one's that you would actually cook! Not too fancy and very delicous.

I bought this book as a gift for a friend and he absolutley loves it!
If you like Michael Chiarello you will love these recipes!..Great Deal too at $13.95 in the warehouse deals!
Thanks Amazon!

I love him, his receipes, his TV shows. Easy to make recipes.

I love him, his receipes, his TV shows. Easy to make recipes.

Whether standing around the kitchen with another couple or serving cocktails to a hundred, readers will appreciate celebrated television, cookbook and restaurant chef Michael Chiarello's ideas for casually elegant entertaining. Included are 130 simple yet stylish recipes, creative menus and time-saving tips, as well as thoughts about setting and table arrangements and even suggestions on stocking the pantry for impromptu guests.

A beautiful, practical cookbook from a creative, inspirational chef.

Whether standing around the kitchen with another couple or serving cocktails to a hundred, readers will appreciate celebrated television, cookbook and restaurant chef Michael Chiarello's ideas for casually elegant entertaining. Included are 130 simple yet stylish recipes, creative menus and time-saving tips, as well as thoughts about setting and table arrangements and even suggestions on stocking the pantry for impromptu guests.

A beautiful, practical cookbook from a creative, inspirational chef.

I really enjoy watching Michael Chiarello on TV, and this book is a joy to read too. I have tried making a couple recipes in the book and they are wonderful. If you enjoy watching him, you will enjoy this book. Gives helpful hints on cooking and entertaining. I am very glad I bought the book.

I really enjoy watching Michael Chiarello on TV, and this book is a joy to read too. I have tried making a couple recipes in the book and they are wonderful. If you enjoy watching him, you will enjoy this book. Gives helpful hints on cooking and entertaining. I am very glad I bought the book.

Am an admitted Chiarello fan but also a serious, experienced cook. Found this new book to be as good as his last one. Love the pantry recipes - having these extras onhand make the ordinary extraordinary just like he promised. Best section is the side dishes. If you are looking for new dishes for your vegetables, this is a great source. Most are good enough to stand on their own and do in this carnivore's home frequently. If you like things just a little different - buy this book. The recipes are clear, the writing entertaining and your friends & family will be impressed!

Am an admitted Chiarello fan but also a serious, experienced cook. Found this new book to be as good as his last one. Love the pantry recipes - having these extras onhand make the ordinary extraordinary just like he promised. Best section is the side dishes. If you are looking for new dishes for your vegetables, this is a great source. Most are good enough to stand on their own and do in this carnivore's home frequently. If you like things just a little different - buy this book. The recipes are clear, the writing entertaining and your friends & family will be impressed!

Am an admitted Chiarello fan but also a serious, experienced cook. Found this new book to be as good as his last one. Love the pantry recipes - having these extras onhand make the ordinary extraordinary just like he promised. Best section is the side dishes. If you are looking for new dishes for your vegetables, this is a great source. Most are good enough to stand on their own and do in this carnivore's home frequently. If you like things just a little different - buy this book. The recipes are clear, the writing entertaining and your friends & family will be impressed!

To be honest I don't watch many of Michael's shows but the book is beautiful and perfect for those who are constantly on the lookout for entertaining recipes and ideas.

I like how the book is organized: Michael gives you detailed instructions on preparing for a party: all the way from what to do one and two days before to the hour before. This will be helpful for those of us who have their hands full with kids, work and balancing the demands of a household with preparing for a party.

There are imaginative ideas for serving and garnishing: Spoonfuls with Polenta Bites and Caramelized Mushrooms served in individual spoons; Pumpkin Risotto served in a Chinese spoon as an hors d'oeuvre; even the inside a squash for an individual serving and in a serving bowl on a buffet. The picture of a Prime Rib of Swordfish will make your mouth water and the result makes it well worth trying!

-EV/Cruising Cuisine-

To be honest I don't watch many of Michael's shows but the book is beautiful and perfect for those who are constantly on the lookout for entertaining recipes and ideas.

I like how the book is organized: Michael gives you detailed instructions on preparing for a party: all the way from what to do one and two days before to the hour before. This will be helpful for those of us who have their hands full with kids, work and balancing the demands of a household with preparing for a party.

There are imaginative ideas for serving and garnishing: Spoonfuls with Polenta Bites and Caramelized Mushrooms served in individual spoons; Pumpkin Risotto served in a Chinese spoon as an hors d'oeuvre; even the inside a squash for an individual serving and in a serving bowl on a buffet. The picture of a Prime Rib of Swordfish will make your mouth water and the result makes it well worth trying!

-EV/Cruising Cuisine-

To be honest I don't watch many of Michael's shows but the book is beautiful and perfect for those who are constantly on the lookout for entertaining recipes and ideas.

I like how the book is organized: Michael gives you detailed instructions on preparing for a party: all the way from what to do one and two days before to the hour before. This will be helpful for those of us who have their hands full with kids, work and balancing the demands of a household with preparing for a party.

There are imaginative ideas for serving and garnishing: Spoonfuls with Polenta Bites and Caramelized Mushrooms served in individual spoons; Pumpkin Risotto served in a Chinese spoon as an hors d'oeuvre; even the inside a squash for an individual serving and in a serving bowl on a buffet. The picture of a Prime Rib of Swordfish will make your mouth water and the result makes it well worth trying!

-EV/Cruising Cuisine-

Michael Chiarello needs to stick with the non-Italian dishes because dude doesn't have a clue how to pronounce Italian nor, to compund the problem, does he know the reason why he cooks the Italian dishes.

And I "love" the "Italian" music that accompanies the shows where he cooks those dishes. Nothing like hearing hillbilly country blues while he's cooking up an Albanian-Italian dish. Makes a lovely mix.

And he, like many of the Food Network's chefs, cook stuff that requires tons of ingredients (that can get expensive) and time to prepare.

American dishes are more for him.

Michael Chiarello needs to stick with the non-Italian dishes because dude doesn't have a clue how to pronounce Italian nor, to compund the problem, does he know the reason why he cooks the Italian dishes.

And I "love" the "Italian" music that accompanies the shows where he cooks those dishes. Nothing like hearing hillbilly country blues while he's cooking up an Albanian-Italian dish. Makes a lovely mix.

And he, like many of the Food Network's chefs, cook stuff that requires tons of ingredients (that can get expensive) and time to prepare.

American dishes are more for him.

Michael Chiarello needs to stick with the non-Italian dishes because dude doesn't have a clue how to pronounce Italian nor, to compund the problem, does he know the reason why he cooks them.

And I "love" the "Italian" music that accompanies the shows where he cooks those dishes. Nothing like hearing hillbilly country blues while he's cooking up an Albanian-Italian dish. Makes a lovely mix.

And he, like many of the Food Network's chefs, cook stuff that requires tons of ingredients (that can get expensive) and time to prepare.

American dishes are more for him.

I watched Michael Chiarello's show on The Food Network the other day where he was making some Calabrese cookies and all I could think was, "Where does this channel get these people from?"

Chiarello is another in the Network's lineup of "Italian" chefs who not only can't speak Italian properly but, to compound the problem, doesn't know the history of the dishes he's cooking.

I can only fault the Network so far because Chiarello's routine blanks on the history, origin and reason why he cooks certain dishes and bakes cookies (except for the fact that it's Christmastime) is indicative of the sorry state of American Italians and the fact that they equate our culture with adulterous, foul mouthed criminals instead of living the beauty of it through the language and thorough knowledge of food (we need to take a page from the book of Argentinians of Italian descent - which is *a lot* of them).

I've learned more about Italian food from non-Italian cooks on the Network than I do from the Italian ones. Chiarello is a special embarrassment for me because the guy is of Calabrese descent, like myself, and he might as well be 1,000% something else because he doesn't know why he cooks what he does.

And could his Calabrese ancestry include some Albanian? The cookie he made the other day was cannariculi (as it's known in the majority of Calabria) but he (barely) called it by its Albanian name - dordilla (sp). I wanted to crawl under a rock out of embarrassment when he asked an older relative the origin of the cookie and she knew less than he did.

It's a shame because Chiarello does cook authentic Calabrese dishes but it would be nice if The Food Network required its chefs to have a deep knowledge of the food they're cooking - like Emeril Lagasse.

I watched Michael Chiarello's show on The Food Network the other day where he was making some Calabrese cookies and all I could think was, "Where does this channel get these people from?"

Chiarello is another in the Network's lineup of "Italian" chefs who not only can't speak Italian properly but, to compound the problem, doesn't know the history of the dishes he's cooking.

I can only fault the Network so far because Chiarello's routine blanks on the history, origin and reason why he cooks certain dishes and bakes cookies (except for the fact that it's Christmastime) is indicative of the sorry state of American Italians and the fact that they equate our culture with adulterous, foul mouthed criminals instead of living the beauty of it through the language and thorough knowledge of food (we need to take a page from the book of Argentinians of Italian descent - which is *a lot* of them).

I've learned more about Italian food from non-Italian cooks on Network than I do from the Italian ones. Chiarello is a special embarrassment for me because the guy is of Calabrese descent, like myself, and he might as well be 1,000% something else because he doesn't know why he cooks what he does.

And could his Calabrese ancestry include some Albanian? The cookie he made the other day was cannariculi (as it's known in the majority of Calabria) but he (barely) called it by its Albanian name - dordilla (sp). I wanted to crawl under a rock out of embarrassment when he asked an older relative the origin of the dish and she knew less than he did.

It's a shame because Chiarello does cook authentic Calabrese dishes but it would be nice if The Food Network required its chefs to have a deep knowledge of the food they're cooking (I might not be the best or most knowledgeable cook around but I'm not putting out books or going on TV putting myself out to be the quintessential Italian cook when I couldn't tell you the first thing about the dish) - like Emeril Lagasse.

Michael Chiarello's cooking shows -- and the books that accompany them -- are all about making people comfortable. The food is wonderful, with a strongly Italian influence, but his emphasis is on helping you entertain friends and family without driving yourself crazy.

One way in which this shows, in At Home with Michael Chiarello, is how many of the "big" recipes are spread over several days. A recipe for pea and potato raviolini with sage brown butter -- which certain sounds exhausting -- has you make the dough and prepare the vegetables the day before; roll and fill the ravioli in the morning; and cook them right before serving. It all sounds very do-able. And the recipes make me anxious to do it.

The book is separated into the usual chapters -- appetizers, soups & salads, pasta & rice, meat & poultry, etc. --but you'll find a high percentage of the book is devoted to appetizers, soups, and salads. This book is about entertaining, after all, when you do more than make a one-dish meal for the family. Most recipes serve 6-8.

Some of the recipes are very simple -- a bruschetta tart, or a super-quick minestrone -- while others are definitely complex. It's a good balance. I have my eye on a roasted artichoke pesto, and his roasted tomato soup with sunny-side-up crouton, both of which are likely to appear at my next dinner party.

Which is not to say that the entrees are anything to sneeze at. He has a "cheap and tasty pork and orange stew" that I'll make for just the two of us. His cioppino has a long list of ingredients but the book assures me it's worthwhile ("I know this recipe looks like a killer," Chiarello writes, "but it's really quite simple and the entire thing can be made 4 hours in advance.") His desserts are good, with an emphasis on simplicity (raspberry gratin, for instance), but I expect you'll have a dedicated cookbook for that part of the meal.

There are a few menu suggestions, but not as many as I'd like. Nearly every recipe has a wine suggestion, though.

The writing is friendly, the instructions are clear, and the pictures are gorgeous. This one is a winner. Get it!

Michael Chiarello's cooking shows -- and the books that accompany them -- are all about making people comfortable. The food is wonderful, with a strongly Italian influence, but his emphasis is on helping you entertain friends and family without driving yourself crazy.

One way in which this shows, in At Home with Michael Chiarello, is how many of the "big" recipes are spread over several days. A recipe for pea and potato raviolini with sage brown butter -- which certain sounds exhausting -- has you make the dough and prepare the vegetables the day before; roll and fill the ravioli in the morning; and cook them right before serving. It all sounds very do-able. And the recipes make me anxious to do it.

The book is separated into the usual chapters -- appetizers, soups & salads, pasta & rice, meat & poultry, etc. --but you'll find a high percentage of the book is devoted to appetizers, soups, and salads. This book is about entertaining, after all, when you do more than make a one-dish meal for the family. Most recipes serve 6-8.

Some of the recipes are very simple -- a bruschetta tart, or a super-quick minestrone -- while others are definitely complex. It's a good balance. I have my eye on a roasted artichoke pesto, and his roasted tomato soup with sunny-side-up crouton, both of which are likely to appear at my next dinner party.

Which is not to say that the entrees are anything to sneeze at. He has a "cheap and tasty pork and orange stew" that I'll make for just the two of us. His cioppino has a long list of ingredients but the book assures me it's worthwhile ("I know this recipe looks like a killer," Chiarello writes, "but it's really quite simple and the entire thing can be made 4 hours in advance.") His desserts are good, with an emphasis on simplicity (raspberry gratin, for instance), but I expect you'll have a dedicated cookbook for that part of the meal.

There are a few menu suggestions, but not as many as I'd like. Nearly every recipe has a wine suggestion, though.

The writing is friendly, the instructions are clear, and the pictures are gorgeous. This one is a winner. Get it!

I'VE BEEN WAITING AWHILE FOR HIS NEW BOOK TO COME OUT AND IT WAS WORTH THE WAIT. THE BOOK IS NICE AND LARGE THE PICTURES ARE GORGEOUS AND THAT'S JUST THE BEGINNING. THERE ARE EVEN COCTAIL RECIPES THAT'S SURE TO BE A PARTY PLEASURE. THE RECEPIES IN THIS BOOK SEEM EASY ENOUGH TO MAKE AND NOT KEEP THE BOOK JUST AS A COFFEE TABLE READ. HOORAY MICHAEL HAD DONE IT AGAIN AND I CAN'T WAIT FOR THE NEXT BOOK.

I'VE BEEN WAITING AWHILE FOR HIS NEW BOOK TO COME OUT AND IT WAS WORTH THE WAIT. THE BOOK IS NICE AND LARGE THE PICTURES ARE GORGEOUS AND THAT'S JUST THE BEGINNING. THERE ARE EVEN COCTAIL RECIPES THAT'S SURE TO BE A PARTY PLEASURE. THE RECEPIES IN THIS BOOK SEEM EASY ENOUGH TO MAKE AND NOT KEEP THE BOOK JUST AS A COFFEE TABLE READ. HOORAY MICHAEL HAD DONE IT AGAIN AND I CAN'T WAIT FOR THE NEXT BOOK.