Naples at Table
Published by HarperCollins
“Arthur Schwartz’s king-size introduction to Neapolitan cooking . . . This is as close as you can get to total immersion in Naples by reading and cooking.” —Gourmet
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
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
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