Passion for Piedmont

by Matt Kramer

Book Overview

Includes a host of traditional specialities, ranging from antipasta Vitello Tonnato to simple, classic pasta dishes including tagarin, Piedmont's interpretation of tagliatelle. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0688115942
• ISBN13: 9780688115944
• Release Date: January 1997
• Publisher: William Morrow & Company
• Length: 336 Pages
• Weight: 2.30 lbs.
• Dimensions: 1.1" x 8.2" x 10.3"

Customer Reviews

Almost Lives Up to Its Name

"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.

The only cookbook I use

This is the only cookbook I use. After a trip to Turin, having had possibly the best meal of my life there, I had the great good luck to find this book. I've tried about 1/4 of the recipes now and all have been easy to follow and deliver great results. Highly recommended!

I have a Passion for Piedmont now as well

In my library of regional cookbooks this one ranks at or near the top. It combines recipes with information about the food, the people, the geography, etc. to give you a "feel" for the region. The only thing that could have made it better would have been some full-color photos of Piedmont.The recipes are excellent. I have tried many of them with great success. My table guests have been very pleased with the results. The book does give a generous treatment to white truffles (I'm sure I will buy one some day), but there is a wealth of other Piedmontese treasure unearthed in this book. There is a wonderful variety in the recipes for antipasti, pasta, risotti, meat, and poultry. Also, I will certainly be braver in my selection of Italian, especially Piedmontese, wines because of this book. I have had several parties where the menu was just the antipasti from this book, and my guests loved the results. Great recipes which are easy to follow and use easy-to-find ingredients (with a few truffly exceptions). A great glimpse of a great culture and a great cuisine.Matt Kramer has a Passion for Piedmont. I have a Passion for Piedmont too, because of his book!

Great Piedmont Lore

This author began his career as a wine writer. He not only has many recipes which we have used repeatedly, but also tells wonderful stories about the food of the Piedmont. Best of all, he has introduced us to the wonders of white truffle oil. Plus, he gives great tips on wine.

Excellent book on a relatively unkown Italian cusine.

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!