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Chocolate, Truffles, and Other Treasures of Italy's Piedmont Cuisine [Paperback]

By Sally Spector (Author)
Our Price $ 31.50  
Retail Value $ 45.00  
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Item Number 199780  
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Item description for Chocolate, Truffles, and Other Treasures of Italy's Piedmont Cuisine by Sally Spector...

This book presents an in depth description of the cuisine that many consider to be Italy's best. Internationally famous for its wine and white truffles, the Piedmont also gives us numerous products (...handmade breadsticks, quality beef, the world's best filberts, great variety of cheeses, exquisite chocolate and cookies...) used to prepare dishes that are both extremely interesting and extraordinarily delicious. But there is much more than recipes: the author provides a vast amount of information about gastronomic culture and local traditions, social and agricultural history and how opinions and prejudices regarding different foods have changed over time, all explained with knowledge, enthusiasm and passion.
The informative text is lavishly illustrated with the author's own beautiful drawings and watercolors, making every page a pleasure to read or just look at. Cooks will certainly appreciate the recipes and even those who will never prepare them will enjoy reading the fascinating story the book tells and will delight in its visual qualities, in just turning its splendidly designed pages.

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Item Specifications...

Studio: Piazza
Pages   192
Est. Packaging Dimensions:   Length: 11.6" Width: 8.2" Height: 0.8"
Weight:   2.35 lbs.
Binding  Softcover
Release Date   Nov 14, 2007
Publisher   Piazza
ISBN  8878891738  
ISBN13  9788878891739  

Availability  0 units.

More About Sally Spector

Register your artisan biography and upload your photo! Sally Spector grew up in Chicago, attended Chicago Public Schools and earned a bachelors degree at the University of Chicago, specializing in Art History.
From 1967 to 1983 she lived in Montral, Qubec. During that time she exhibited her work in several one-woman shows and participated in numerous invitational, juried and group shows in Qubec, Ontario, USA and France.
Since 1984 she has been living in Venice, Italy. Among various activities, she does art work for some of Italys most prestigious hotels (used for postcards and brochures)and she often teaches art history for American university study abroad programs in Venice.

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Product Categories

1Books > Bargain Books > Cooking, Food & Wine > Cooking
2Books > Special Features > New & Used Textbooks
3Books > Subjects > Cooking, Food & Wine > General
4Books > Subjects > Cooking, Food & Wine > Regional & International > European > Italian

Reviews - What do customers think about Chocolate, Truffles, and Other Treasures of Italy's Piedmont Cuisine?

More than just chocolate and truffles  Jun 29, 2008
This title is a trifle silly. Certainly there is some soft alliteration, so we forgive it and move on. This nicely done book is about one of the less popular regions, Piedmont. We have a name-sake region in the U.S. that lies across Pennsylvania, North Carolina and the Virginias.

Sally Spector is talented in several areas. She can draw. This book is the better for it because photographs would fail to deliver her content. The cover alone suggests the wheat behind the bread sticks, known there as grissini. Breadsticks indeed! The region brandishes them at every chance. Her cover illustrates the formidable grissini so the observant can appreciate how deeply developed are these compared to what you buy in a box.

She can write. This book is only partially for the cooking. The text is the solid foundation for the drawings and recipes. I have been visiting this region for more than a decade. Ms. Spector grasps their character and culture pretty well.

As for the recipes themselves, she sticks to the bone. No fu-fu here:
- Bagna Caoda -- a warm garlic and oil bah for veggies
- Stuffed Onions Canavese -- the signature dish. Canavese means the people who made canvass.
- Riso -- not a recipe, but this region of the PO River flood plain makes rice not found anywhere else. Short grain, they can hold thrice their weight in broth!

But if you are looking only for a thorough compilation of them. go elsewhere. This is foremost a book on the region as expressed through cuisine.

Not a hard cover, but more durable than most paperbacks. Large format that shows off the contents well.

The five stars are for the total presentation. Any single component of art or text or format or recipe would alone be a three. Taken together, I must have this book in both my working and my reference collection, and it is not bad on the coffee table either.

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