But for us adults, it is important to go back in memory and rediscover the simplicity and significance of those things that - as a result of our dynamic and hectic lifestyles - have been lost along the way... Carla Geri Camporesi

{HISTORY}

One of the most atmospheric collections of recipes we've run across in a long time, Carla Geri Camporesi's Tempo di Castagne is a rare, hard-to-find book devoted entirely to the humble, hearty chestnut.  History, agricultural notes, preparation techniques, and stories of Italy come alive in Carla's distinct voice while sharing 140 recipes featuring all the different types of dishes you can make using chestnuts as your starting point.

Written in both Italian and English, (with English appearing on one side of the page and Italian on the opposite page) this cookbook was printed and published in Italy in 1993, but it takes you back decades earlier to what Carla calls "simpler times in the kitchen," when Italian cooking centered around the family table, the fireplace and provincial meals prepared by many hands together. 

Chestnuts are harvested around the world in autumn from September through November and are most often seen on the table at holiday time here in the U.S. in the forms of stuffing and desserts, or simply enjoyed roasted right off the fire. But there is so much more to this unique tree fruit too. With just a handful of ingredients per recipe, Carla shares an impressive variety of dishes ranging from sweet and savory dinners to baked goods.

In addition to eating the cooked nutmeat itself, after it has been boiled and roasted, chestnuts can also be ground down and used as flour, candied and served in cocktails, mashed into a paste, incorporated into pastas and souffles, steamed inside roasted meats in the oven and even pureed into ice cream. Not unlike a potato, chestnuts are highly adaptable to quite a number of different types of food.

Interesting recipes here include Chestnut Risotto, Chestnut and Asparagus Soup, Goose with Chestnuts and Sausage, Chestnut Pancakes, Chestnut Blancmange, Chestnut and Chocolate Tart, Chestnut Rice Pudding, Chestnuts and Other Vegetables with Vinegar, Oven-Roased Pork Loin, Chestnut Cheese Souffle, Chestnut Croquettes, Stewed Chestnuts, Spit Roasted Turkey, Tagliatelle with Porcini, Chestnut Soup with Madeira Wine, and Chestnut Ravioli and Chicory along with so many more.

Carla grew up in the Apennines Mountains of Tuscany and many recipes included here are from the family kitchens of her childhood, along with traditional Mediterranean fare and provincial classics. The author of more than eight cookbooks, Carla is well known for preparing simple food in elegant and interesting ways. 

{SPECIAL FEATURES}

• 1993 edition, printed in Italy
• Dual language format written in English and Italian
• Contains 209 pages, not including index
• Illustrated throughout with black and wine line drawings f chestnuts and chestnut trees
• Includes 140 recipes
• Paperback

{CONDITION}

In beautiful vintage condition, this cookbook is clean and bright throughout. This book is free of spots, stains, and notations with the exception of a few very light cooking spots on page 70 that features the recipe for Tagliatelli with Porcini Mushrooms (clearly a favorite of a previous cook).  There is minor creasing along the spine as expected with a vintage paperback. The spine is tight, all pages are intact, and the front and back cover are bright and colorful. 

{SIZE}

Measures 8.25" inches (length) x 6" inches (width) x .75" inches (thickness) and weighs 1 lb