Customer Reviews

Naples At Table

5 star:		(16)
4 star:		(2)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

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".

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.

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.

I have liked every recipe I have tried out of this book. The recipes are simple and produce great tasting food. There are lots of recipes that are perfect for after work when you want something on the table quickly. In addition to the great recipes, Naples at Table has a lot of general information about the role of food in Naples. I enjoyed reading it. This is a good book for anyone who is interested in reading about food and for any who likes simple, flavorful, Italian food.

Most Americans think of southern Italian food as heavy, greasy and laden with overdoses of garlic. Having been to Naples and the Amalfi Coast and cooked there, I know that nothing could be further from the truth! Arthur Schwartz has captured the absolute essence of Campania is this wonderful book. It is also full of food and historical lore that is interesting and acknowledges some of the best restaurants in the area. Try the Pizza di Scarola, any of the pasta sauces, the vegetables, etc.; close your eyes and you are there! This wonderful, exquisite food relies on following his clear instructions and seeking out the best ingredients. You won't be disappointed, and you will eat molto bene!

I have been looking for a book that conjured up the meals made by my Italian mother and grandparents, who were born in Airole, Italy (near Naples) and this one magically did it. This book not only had recipes for all my favorite childhood dishes (the Sunday ziti dinner, the fried dough balls w/anchovies, even the comforting peasant fare of peas and pasta) but gives a fascinating gastronomical history of Naples. One of the few cookbooks that can be used for both its recipes and its anecdotes. Highly recommended.

I really enjoyed this book Naples At Table. I have already tried many of the recipes, and they all were wonderful, and easy. I Loved the patato pie, and the fried artichokes. I am a Neapolitan myself.and know many recipes from my mother, but this books just expanded my horizons. I would have loved to see some pictures. Maybe When arthur does another cook book he can get his publisher to put in pictures of his wonderful dishes.

As a Neapolitan I was thrilled to find this book and see the authentic regional dishes of Canpagna. The recipies are just part of the thrill of reading this masterpiece. The chamter introductions and sidebars are great fun to read and learn about the foods I grew up with. The recipies are easy to follow and absolutely authentic. This book makes it easy to enjoy the "Napolitano Experience" Bravo and Mille Grazie. (Well done, and Many Thanks)

I think this is a charming, well written, informative book that has many, many merits, however its chatty nature makes it almost impossible to use as a cookbook. It appears to be a coffee-table book haphazardly studded with recipes. If you like your cookbooks to be carefully selected collections of clear, easy-to-follow instructions, steer clear of this book; it's not for you.

I am a regular listener of Arthur Schwartz's daily radio program and I anxiously awaited this book's publication. My family are from small towns in the Benevento area of Campagna and Arthur's recipes are the familiar food that I grew up with. He is the only person I know of who wrote about "Eggs in Purgatory". This was a regular Friday night supper in the days when meat was not allowed. All of these wonderful peasant dishes have now been "discovered" by people who are interested in healthy food. Our people ate them because they were inexpensive and I think Italians can make anything taste good! Bravo Arthur, you have done a great job!