Description

Cucina Piemontese includes recipes for more than 95 Piedmontese dishes, many of them from the author's family in Piedmont.  These classic recipes, accompanied by historical and cultural information, as well as a chapter on regional wines, provide an opportunity to explore this fascinating and increasingly renowned cuisine from an insider's perspective.  The simple recipes made with readily available ingredients bring the cucina piemontese home.  B/W and color photography underscore the beauty and flavor of this cuisine.

Located in the northwest corner of Italy, the Piedmont region is surrounded by the Alps on three sides (the name means "at the foot of the mountains").  For years, it was known more for industry than cuisine, but more recently, it has become recognized for wonderful food and wine.  Piedmontese cooking is marked by a reverence for beef, butter, cream, and truffles, as well as humbler ingredients, such as pasta, polenta, and root vegetables.  These foods are showcased in this collection of traditional recipes.  Beginning with antipasti of Cipolline in Agro Dolce (Sweet-and_sour Onions) or Acciunghe al Verde (Anchovies in Green Sauce), journey throught he region with Tajarin con Sugo Burro e Salvia (Egg Pasta with Butter and Sage Sauce) and Brasato al Vino Rosso (Beef Cooked in Red Wine).  Conclude with one of Piedmont's famous desserts, such as Budino delle Langhe (Panna Cotta) and Zuppa Inglese (Ladyfinger Cake).

About the author(s)

Maria Grazia Asselle and Brian Yarvin make their home in Edison, New Jersey and Entraque in Piedmont.  A native of Piedmont, Asselle moved to the United States at the age of twenty-five.  She hold a PhD in sociology and now works in the business world.  Born in Brooklyn and raised in Queens and on Long Island, Yarvin is a professional photographer and food writer.  He is also the author of Hippocrene's Farms and Foods of the Garden State: A New Jersey Cookbook.

Questions?  Problems with a recipe?  Visit Brian at www.brianyarvin.com.