Fruit desserts
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Chinese food
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FExotic cocktails
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Posts Tagged ‘Wine’
by Matt Kramer (Author)
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.
The book can be bought from Amazon.co.uk – A Passion for Piedmont
by Brian Yarvin (Author), Maria Grazia Asselle (Author)
For centuries Piemontese food has remained relatively undiscovered because few recipes were divulged beyond tightly knit villages or even family circles, but the authors has gathered a comprehensive collection of exciting and robust recipes.
“Cucina Piemontese” is a celebration of the cuisine she knows intimately and loves, a cuisine that is more adventurous and creative than that of most other parts of Italy.
Nearly 200 recipes offer something for every cook, whether novice or experienced. All start with simple, fresh ingredients, transformed into sumptuous dishes with a minimum of effort. They are interwoven with anecdotes about Piemontese culture and history, traditions, festivals, folklore, and of course, the primary role that food plays in all aspects of Italian life.
The Author
Born in Brooklyn, Brian Yarvin’s passion for food began with childhood visits to such places as Pennsylvania Amish Country and New York City’s Chinatown. In addition to his work as a professional photographer, Yarvin is a food writer and an instructor of food and commercial photography at the Washington School of Photography in Bethesda, Maryland. He currently resides in Edison New Jersey with his wife Maria.
The book can be bought on Amazon.co.uk – Cucina Piemontese: Cooking from Italy’s Piedmont
By Damien Simonis (Author), Alison Bing (Contributor), Abigail Hole (Contributor), Catherine Le Nevez (Contributor), Virginia Maxwell (Contributor)
“The first ever Lonely Planet guidebook was stapled together at a kitchen table.”
We’re keeping that spirit alive with CUSTOM guides – sections of our most popular books combined to fit your trip.Northern Italy If you want it delicious, Italy can satisfy the eyes, the stomach and the soul – but it’s a big country to get to grips with.
Made up of chapters from Lonely Planet’s Italy, this guidebook covers the north, from Piedmont’s truffle forests and Barolo vineyards to lakeside resorts in Lombardy and the arcaded walkways of Turin.
Getting hungry? Then this is the CUSTOM guide for you. This book includes: Detailed coverage of Northern Italy’s top spots – Venice and the Veneto, Milan, Lombardy & the Lakes, Liguria & Piedmont, Trentino-Alto Adige and Friuli-Venezia Giulia A guide to Italian art, history and culture.
An all-important chapter on Italian food and drink. Maps and practical information, from banking to bookings. Transport details – how to get there and how cute you’ll look on a Vespa.
A language chapter so you can say more than ‘ciao!’ This CUSTOM guide is made up of the following chapters: Getting Started Italy 8th edition, Feb 2008 History Italy 8th edition, Feb 2008 Italian Art Italy 8th edition, Feb 2008 Culture Italy 8th edition, Feb 2008 Food & Drink Italy 8th edition, Feb 2008 The Veneto Italy 8th edition, Feb 2008 Friuli-Venezia Giulia Italy 8th edition, Feb 2008 Trentino-Alto Adige Italy 8th edition, Feb 2008 Lombardy & the Lakes Italy 8th edition, Feb 2008 Liguria, Piedmont & Valle d’Aosta Italy 8th edition, Feb 2008 Directory Italy 8th edition, Feb 2008 Transportation Italy 8th edition, Feb 2008 Language Italy 8th edition, Feb 2008.
The book can be bought on Amazon.co.uk – Northern Italy: Venice & the Veneto, Milan, Lombardy & the Lakes, and Piedmont
By Alastair Sawday (Author)
Italy, the birthplace of the Slow movement and the home of Slow Food, is the second destination in our new Slow series.
We have handpicked 46 exceptional places to stay – places where attention is lavished on some of the most important things in life: convivial meals, community, friends and family, a respect for the environment and a celebration of regional distinctiveness.
From the mountainous north, through cypress-dotted Tuscany and on down to the gutsy, colourful south, you’ll discover an unmatched passion for Slow Food and Slow Travel. You will meet farmers, literary people, wine-makers and craftsmen – all with rich stories to tell. Go Slow Italy celebrates fascinating people, fine architecture, history, landscape and real food.
The Author
A pioneer in the environmental world, Alastair Sawday has had a remarkably miscellaneous and varied career, which has taken him to the most far-flung corners of the globe: he headed up a VSO programme in Papua New Guinea, ran a disaster relief team for Oxfam in Turkey, and has run a small travel company, conducting walking tours throughout Europe.
It was this that inspired him to publish his first travel guide, French Bed & Breakfast, after discovering various ‘special’ Bed & Breakfast, and the extraordinary people that run them.
The book can be bought on Amazon.co.uk – Go Slow Italy (Special Places to Stay)
Don’t miss to taste Brasata al Barolo (Brisket of ox marinated and baked in Barolo wine) when you visit Piemonte.
Be aware that the secret behind this recipe is to use a good bottle of Barolo.
Ingredients
- brisket of ox
- Barolo wine
- tomatoes, meat broth
- lard
- carrot
- onion, celery
- rosemary, juniper berries
- thyme, garlic
- bay leaf, cinnamon, cloves
- olive oil
- butter, salt
Salt is unnecessary if using wine in the marinade and stock during cooking.
Insert lard and carrot into the boned meat and marinade for eight days in Barolo wine, onion, celery, rosemary, cloves, thyme, garlic, bay leaves, cinnamon, juniper berries and a little salt. Should the wine evaporate, add more.
Dry the meat and brown it in oil and butter. Add the marinade and, as soon it thickens, add fresh tomatoes and if necessary a spoon of meat extract. Put the casserole in the oven, and as coocking proceeds add boiling stock.
Remove the meat, skim and strain the juices untill theu are reduced to a semi dense state add a little fresh butter.
Pour the sauce onto the sliced meat and serve. Remember that the meat must be covered with the sauce, not svimming in it.