Passion for Piedmont by Matt Kramer

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Synopsis

In his new book, Matt Kramer shares his passion for Piedmont in over two hundred recipes guaranteed to bring the region's magnificent cuisine to the American kitchen. A Passion for Piedmont offers main-course specialties of braised, grilled, and roasted meats such as Duck Braised in White Wine, Lamb with Artichokes and Lemon, and Capon with Honey-Hazelnut Sauce. There are also dozens of antipasti, such as Mushrooms in Parsley and Garlic and Salad of Chicken Breasts and Prosciutto, along with polenta, gnocchi, and pastas galore, and delicious vegetables, such as Cauliflower and Winter Squash in Anchovy Sauce. The authentic Piedmontese feast concludes with desserts of magnificent simplicity, usually celebrating the season's harvest of nuts and fruits. The unusually tasty and sweet Piedmontese hazelnut, the tonda gentile, is the key ingredient in Piedmont's many hazelnut cakes, including Hazelnut Cake with Chocolate. Apples, from Piedmont's mountainous areas, are used in Apple and Bread Crumb's Cake, while Stuffed Peaches celebrates the Piedmontese summer. Finally, a book on Piedmont would not be complete without a chapter on the region's wines. Piedmont's Langhe region produces two of the world's best red wines - Barolo and Barbaresco. Kramer pays respect to these and other wines in a comprehensive chapter on their distinguishing qualities, tastes, and flavors, with specific producer tasting notes. A Passion for Piedmont offers the history, culinary traditions, and treasures - along with rich Piedmontese recipes - of Italy's most glorious region.
 

About Matt Kramer

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Matt Kramer has been a full-time food critic and wine writer since 1976. He has been a regular contributor to "Wine Spectator since 1985, and is the wine critic and food columnist for the "Oregonian. He lives in Portland, Oregon.
 
Published December 1, 1997 by Cookbooks. 352 pages
Genres: Cooking. Non-fiction

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While an occasional credibility gap accrues from such generalizations as ""everyone in Piedmont"" uses a pasta machine for rolling out dough, recipes for such Piedmontese specialities as agnolotti, pasta pockets filled variously with cheese, meats or herbs, and the closing chapter on the region's...

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