- Hardcover: 484 pages
- Publisher: Cookbooks; 1 edition (Sep 24 1998)
- Language: English
- ISBN-10: 006018261X
- ISBN-13: 978-0060182618
- Product Dimensions: 24 x 20.3 x 4.7 cm
- Shipping Weight: 1 Kg
- Average Customer Review: 4.7 out of 5 stars See all reviews (19 customer reviews)
- Amazon Bestsellers Rank: #483,094 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Amazon.com
Naples gave the world pizza and spaghetti with tomato sauce. In Naples at Table, Arthur Schwartz reveals the unexpected breadth and depth of dishes to be enjoyed in Naples and throughout Campania, the rich region where this culinarily underappreciated city is located.
Campania is the home of mozzarella. In fact, by Italian law, only cheese made from the milk of the water buffalo of Campania should be bear this name; the cow's-milk cheese we call mozzarella is more rightly called fior di latte, "flower of the milk."
To most people, southern Italy is the land of red sauce, from the light salsa insalata, made with raw tomatoes marinated in olive oil and seasoned with salt and basil, to hefty, long-simmered, meat-flavored ragu. Schwartz introduces us to La Genovese, an onion-based sauce Neapolitans began making centuries before the tomato arrived from the New World so they could pair it with its soul mate, pasta.
Anyone interested in Italian food will find the more than 250 recipes and the almost overwhelming wealth of information in Naples at Table fascinating. There is history, going back to the ancient Greeks, and stories as only Schwartz can recount them. One of the best is how Zuppa Inglese may have gotten its name. Discover Woodman-Style Baked Pasta with Meat Sauce and Mushrooms; lusty Baccalà "Arrecanato," a casserole of salt cod and potatoes; an authentic Zuppa Inglese; and so much more as you travel around Campania with Schwartz, meeting chefs and home cooks from Naples and Salerno, Benevento up in the mountains, out along the Amalfi coast, and the jewel-like islands of Ischia and Capri. --Dana Jacobi
From Publishers Weekly
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. CampaniaAand in particular its capital, NaplesAis 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.
Copyright 1998 Reed Business Information, Inc.
Copyright 1998 Reed Business Information, Inc.
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Most helpful customer reviews
5.0 out of 5 stars
Excellent Recipes,
By isabelle (Scottsdale, AZ USA) - See all my reviews
This review is from: Naples At Table (Hardcover)
I have three shelves' worth of cookbooks, half a dozen of them for Italian cuisine. Yet I find myself reaching for this one time after time. The recipes are easy to follow (although the ingredient list can get lengthy at times, at least they aren't items that are hard to locate at the supermarket), and the results are outstanding. Try the barchette a melanzana (eggplant boats), either hot or cold, they are a crowd-pleaser. Of all the Italian cookbooks I either own or have leafed through at the bookstore, I'd definitely recommend this one as a "must have".
5.0 out of 5 stars
great Italian food,
By A Customer
This review is from: Naples At Table (Hardcover)
This is a great treasure of Neopolitan cooking. My greatgrandmother was a wonderful cook, but unfortunately no one thought to record her recipes. This book has many recipes that are similar to hers - I finally found those lost recipes. Every recipe I have tried is delicious and I use the book over and over (and you can tell by looking at it). Anyone who is interested in Campanian cooking should definitely get this book - it is a great investment.
5.0 out of 5 stars
After living in Naples, this book is great !!,
By A Customer
This review is from: Naples At Table (Hardcover)
My husband and I have lived in Naples for a few years. After I found this book I was amazed at how accurate the recipes were. Word of warning though... Most of the dishes need produce grown right in the volcanic soil of Campania to taste right.
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