My memoir, BAROLO, about my illegal work in the Piemontese Italian food and wine industry was recently released.  Check it out!

BAROLO is now in stock and available here:


(You can also find it via Amazon.comBarnesandNoble.comPowells.com, etc.)

For more information, and to see the press kit, please click here:


Or check out my BAROLO BOOK Facebook page.

Here’s some advanced praise for BAROLO:

Aaahhh…! Here are all the joys of being young and exuberant and passionate and in love with women, and life, and better yet…in Barolo. This remarkable and enchanting tale makes me want to set the clock back many years and to book passage to Italy and to the sips of the world’s greatest wine, and to be inspired by all the things that make life such a wonderful journey! Kudos to Matthew Gavin Frank for reminding us what really makes life worth living!

-Charlie Trotter, Chef, Author, Host of PBS’ The Kitchen Sessions with Charlie Trotter

Suddenly you are in Italy, suddenly you are in love, suddenly you are picking the delicate Nebbiolo grape under a burning sun–And in a moment Matthew Gavin Frank has captured your unwavering attention– with a firm grasp that continues for all 300 pages of this delightful and incisive book.

-Lee Gutkind, Editor, Creative Nonfiction, Author of Almost Human: Making Robots Think

In his memoir, Matthew Gavin Frank has truly captured the essence of this enticing region of Italy through his evocative descriptions of the landscape, the cuisine, the local characters, and his multi-faceted experience with the Nebbiolo grape. This book transported me right back to Piemonte; wherever you are, as you read, you will start to smell the tartufo, the vineyards, the salumi and of course the red wines of Barolo!

-Belinda Chang
, Wine Director, The Modern, New York City

If you love red wine, you’ll love this book. And it’s just as hard to put down this book as it is a glass of good red. This irresistible story takes you to the real Italy and its rich fragrant wine region where Barolo is made. I want to live in this book forever.

-Gale Gand, Executive Pastry Chef/Partner, Tru, Chicago, Host of Food Network’s Sweet Dreams, Author of Gale Gand’s Brunch, Butter Sugar Flour Eggs, Chocolate and Vanilla, and others.

A lot of people talk about packing up their lives to follow their dreams, but few actually do it. Matthew Frank not only had the sand to take that chance, but he managed to write a captivating account of throwing caution to the wind for what you believe in.

-Chris Cosentino, Executive Chef, Incanto /Co-Creator, Boccalone

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Preparing the Ghost: An Essay Concerning the Giant Squid and Its First Photographer (W.W. Norton: Liveright), Pot Farm, and Barolo (both from the University of Nebraska Press), the poetry books, Warranty in Zulu (Barrow Street Press), The Morrow Plots, and Sagittarius Agitprop (both from Black Lawrence Press), and the chapbooks, Four Hours to Mpumalanga and Aardvark. Recent and forthcoming work appears in The New Republic, Field, Epoch, AGNI, The Iowa Review, Gulf Coast, The Kenyon Review, Seneca Review, Crazyhorse, The Normal School, DIAGRAM, Indiana Review, North American Review, Pleiades, Black Warrior Review, Quarterly West, Crab Orchard Review, The Best Food Writing, The Best Travel Writing, Creative Nonfiction, Prairie Schooner, Hotel Amerika, Gastronomica, and others. After spending over 17 years of his occupational life in restaurant kitchens—from fast-food chicken shacks to fine-dining temples of gastronomy—he now teaches creative writing in the MFA Program at Northern Michigan University, where he is the Nonfiction Editor of the literary journal, Passages North. This winter, he prepared his first batch of whitefish liver ice cream. It paired well with onion bagels.

11 responses to “BAROLO Book Release”

  1. Simon Smithson says:

    Damn it! We don’t have a ‘like’ button on TNB yet. We’ll have to get on that…

  2. Zara Potts says:

    Yay, Matthew!

  3. Thanks, Gina! Looking forward to our Chicago reading in May!

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