Barolo

After a childhood of microwaved meat and saturated fat, Matthew Gavin Frank got serious about food. His “research” ultimately led him to Barolo, Italy (pop. 646), where, living out of a tent in the garden of a local farmhouse, he resolved to learn about Italian food from the ground up. Barolo is Frank’s account of those six months.
 
At once an intimate travelogue and a memoir of a culinary education, the book details the adventures of a not-so-innocent abroad in Barolo, a regio…