Passion for Piedmont [Hardcover]

Matt Kramer (Author)

Book Description

Publication Date: December 1997

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.

Editorial Reviews

About the Author

Matt Kramer, who has visited the Piedmont for the past ten years and lived there for a year, is one of Americas most acclaimed wine writers. He is the regular wine columnist for Wine Spectator, The Los Angeles Times, and Diversion magazine. He resides in Portland, Oregon.

Product Details

• Hardcover: 352 pages
• Publisher: Cookbooks; First Edition edition (December 1997)
• Language: English
• ISBN-10: 0688115942
• ISBN-13: 978-0688115944
• Product Dimensions: 10.3 x 8.2 x 1.1 inches
• Shipping Weight: 2.4 pounds
• Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #955,356 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

15 of 16 people found the following review helpful:

4.0 out of 5 stars Almost Lives Up to Its Name, December 8, 2003

By 

Emily Restifo (New Canaan, CT United States) - See all my reviews

This review is from: Passion for Piedmont (Hardcover)

"A Passion for Piedmont" is aptly named and Matt Kramer indeed displays a thorough understanding of the region and of the Piedmontese. His book conveys a wealth of accurate information, wonderful descriptions of all things Piedmontese, and a genuine appreciation for all this region has to offer. No doubt he recognizes good food when he tastes it. But the editing of the recipes (and I hope the fault is in the editing) left me disappointed. As a teacher of Piedmontese cooking, married for 32 years to a Piedmontese husband, and a frequent visitor to my husband's hometown in Italy, I was thrilled to find a book I thought I could wholeheartedly recommend. Because I am so familiar with the dishes, it was not the recipes I needed. Most are now second nature to me and I cook by taste, feel, eye... the way the Piedmontese themselves do. I would also venture to guess that Matt Kramer cooks these dishes the same way, and probably with good results. But how does one explain a recipe for a 3-ounce serving of tajarin starting with over a cup of flour, (which he calculates to be 3-1/2 ounces) plus one large egg and 2 egg yolks? It just doesn't add up. And the recipe for capon with honey-hazelnut sauce calls for 1/2 pound shelled hazelnuts, 1 cup of honey, and 2 tablespoons dry mustard mixed with 2 tablespoons chicken stock... according to the author this is what it takes to prepare 1 cup of sauce. I cannot figure out how such inconsistencies could escape an editor's notice and I am left wondering if the other recipes work well enough to rely on. To be fair, many other readers seem to have enjoyed the recipes they've tried and most read as if they'll work out fine, although I have seen better recipes for gnocchi di patate (too much flour in proportion to the potatoes... they are bound to be heavy, though perhaps easier to work with). I would recommend though that the recipes be tested and that necessary revisions and corrections be made in future editions.

7 of 7 people found the following review helpful:

5.0 out of 5 stars Excellent book on a relatively unkown Italian cusine., August 18, 1999

By A Customer

This review is from: Passion for Piedmont (Hardcover)

Matt Kramer is an expert in wine as well as food. His dicussions on the outstanding wines of the Piedmont--barlo and barbaresco--alone are worth the price of the book. The recipes are well written and easy to follow. The cuisine of the Piedmont is an interesting cross between Italian and French styles. My favorite is sformato parmaseano, a fantastic cheese flan. Good reading!

6 of 6 people found the following review helpful:

4.0 out of 5 stars Presenting Piedmont at its best, August 23, 1998

By A Customer

This review is from: Passion for Piedmont (Hardcover)

The Piedmont is without doubt the finest table in Italy. Laying in northwest Italy bounded by both mountains and rivers, it offers the ability to combine both the French and Italian cuisines to prepare and present food. The area is rich in history and has been for centuries the home of kings and peasant stock. The Piedmontese are known for their antipasti, dishes that prepare you for a meal like no other. Bounded in the south by the Liguarian area, rich in oils that are the world's finest, they are used in virtually all dishes. Truffles, for which the Piedmont is known add a wonderful taste unknown elsewhere. The sauces are unlike the rest of Italy, using little heavy tomato, but a taste of wonderful vegetables accented by spices, especially Basil.

The book is replete with recipes that will overwhelm the palate and provide months of expermentation. There are excellent tips on preparation, vocabulary and the ability of even the novice to prepare a wonderful first offering. Matt Kramer has indeed provided us with an excellent collection of both recipes and history that is rich even for the reading.