3 of 3 copies available
Arthur Schwartz, popular radio host, cookbook author, and veteran restaurant critic, invites you to join him as he celebrates the food and people of Naples and Campania. Encompassing the provinces of Avellino, Benevento, Caserta, and Salerno, the internationally famous resorts of the Amalfi Coast, Capri, and Ischia—and, of course, Naples itself, Italy's third largest and most exuberant city—Campania is the cradle of Italian-American cuisine.
In Naples at Table, Schwartz takes a fresh look at the region's major culinary contributions to the world—its pizza, dried pasta, seafood, and vegetable dishes, its sustaining soups and voluptuous desserts—and offers the recipes for some of Campania's lesser-known specialties as well. Always, he provides all the techniques and details you need to make them with authenticity and ease.
Naples at Table is the first cookbook in English to survey and document the cooking of this culturally important and gastronomically rich area. Schwartz spent years traveling to Naples and throughout the region, making friends, eating at their tables, working with home cooks and restaurant chefs, researching the origins of each recipe. Here, then, are recipes that reveal the truly subtle, elegant Neapolitan hand with such familiar dishes as baked ziti, eggplant parmigiana, linguine with clam sauce, and tomato sauces of all kinds.
"As Arthur Schwartz makes happily clear, the food of this southern seaport city encompasses not only pizza but also Peppered Mussels, Prosciutto Brioche and Smothered Escarole. The information is encyclopedic." —Food & Wine
-
Creators
-
Publisher
-
Release date
November 21, 2023 -
Formats
-
Kindle Book
-
OverDrive Read
- ISBN: 9780062319135
-
EPUB ebook
- ISBN: 9780062319135
- File size: 3498 KB
-
-
Languages
- English
-
Reviews
-
November 2, 1998
Radio personality Schwartz (Soup Suppers) brings to the kitchen the food and culture of Campania in yet another close look at the food of an Italian region. Campania--and in particular its capital, Naples--is known for an earthy cooking style. It is also the birthplace of both spaghetti and pizza, which are amply represented here in Spaghetti with Cabbage, Spaghetti in a Hurry (Spaghetti Sciu Sciu alla Caprese), Pizza di Scarola (made with escarole, olives, pine nuts and raisins) and the traditional Pizza Margherita (tomatoes, mozzarella and basil). Dishes like Rosa Mazzella's Fritters with Salt Cod, Olives, and Capers, and Battered and Fried Cheese evidence a local love of frying. Stretching meat appears to be a specialty of the area, where dishes such as Veal Meatballs in Eggplant Scarves and Neapolitan Meatloaf (made with prosciutto, soppressata, provolone and pecorino cheese) take precedence over whole pieces of beef. Anecdotes and bits of history like the segment on buffalo mozzarella are entertaining, and the enjoyment continues with a chapter on desserts and extras, which includes the unusual Eggplant with Chocolate and Limoncello, the lemon liqueur made famous on the island of Capri.
-