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Naples at Table: Cooking in Campania (Anglais) Relié – 7 octobre 1998

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EUR 83,93 EUR 13,87

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Arthur Schwartz hosts "Food Talk," a popular New York City-based, nationally syndicated radio show, and was the longtime restaurant critic and food editor of the New York Daily News. He is the author of Cooking in a Small Kitchen, What to Cook When You Think There's Nothing in the House to Eat, and Soup Suppers.

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Commentaires client les plus utiles sur (beta) 43 commentaires
23 internautes sur 23 ont trouvé ce commentaire utile 
TRUST ARTHUR. His recipes are COOKABLE and DELICIOUS. 7 août 1999
Par Elizabeth Dunkel - Publié sur
Format: Relié
I have lots of Italian cookbooks that I don't cook out of -- they're more like reference works. Forgive me Bugialli et al. But Arthur Schwartz is truly a cook's friend. I have all his cookbooks. His recipes are not only delicious. THEY WORK! They are extremely cookable. Besides Arthur is a doll. He is so human and so likable. This book is like a trip to Italy with your best friend. Great commentary, easy to follow recipes, delicious food. What more could you ask from an Italian cookbook?
21 internautes sur 22 ont trouvé ce commentaire utile 
Absolutely loved this book for its authenticity. 30 août 1999
Par Un client - Publié sur
Format: Relié
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!
20 internautes sur 21 ont trouvé ce commentaire utile 
Lemoncello recipe worth the price of admission 18 mai 1999
Par J. C. Sauer - Publié sur
Format: Relié
Thoroughly liked this book. Not only great recipes, but written with wit and great story telling. Just the two recipes for Italian Liqueurs, strawberry, LIQUORE DI FRAGOLE and lemon, LEMONCELLO, are worth the price of the book. I was served Lemoncello in Italy last year and was so impressed with it I brought some back with me. Well! Let me tell you, Arthur's recipe, while so simple, "KNOCKS THE SOCKS" off the bottled stuff I carted back. Arthur Schwartz proves with this book that good Italian cooking doesn't require you to slave over a hot stove or in a hot kitchen all day. His BOCCONCINI DI RANA PESCATRICE ALLA MEDITERRANEAN, (Chunks of Monkfish, Mediterranean-Style) takes longer to say than to cook. And it is wonderful. I have a lot of cookbooks, and love using them. This one will be always find its way to the top of the heap.
19 internautes sur 20 ont trouvé ce commentaire utile 
Manificent effort in capturing the great cuisine of Campania 15 octobre 1998
Par Un client - Publié sur
Format: Relié
This new cookbook covers the cuisine of Naples and Campania, the cuisine which most Italian-American food is based. I am especially excited about this book because Mr. Schwartz has done a magnificent job of capturing the essence of the delicious cuisine from the Campania Region of Italy. I recognize many of the recipes from the days of watching my grandmother prepare many marvelous meals. Happily there are many recipes in the book that look outstanding with which I am not familiar. I can't wait to prepare many of these.
It was especially encouraging to read many of these beautifully explained recipes that were apparently carefully researched and fully tested until the author was sure that they would "work" as intended. His explanation of "marinara sauce and genovese sauce" alone were worth the price of the book for me.
It is one of the best cookbooks that I know of about the cuisine of Italy which is so highly Regionalized. Marcella Hazan's books used to be my favorites but these have been replaced with "Naples at Table". There are enough great sounding recipes to keep me busy preparing them for the next several weeks.
An added bonus is that the author has done a commendable job in connecting the interesting history of the Region with its cuisine.
It will be a present to many of my friends from me especially for those whose forebears came from Campania.
9 internautes sur 9 ont trouvé ce commentaire utile 
Move over Esposito, Lidia and Hazan....... 28 novembre 2004
Par J. Konopka - Publié sur
Format: Relié
I checked this book out of the library, then decided I needed to own it! I shared it with a friend, who bought it and she shared it with her brother, who bought it. After showing it to my next door neighbor, she bought it, and her Mom now wants her own copy. The recipies are truly authentic with simple ingredients: Eggs in Purgatory, Baked Pasta, Savory Pasta and Cheese Pie, sauteed mussels with chickpea cream, and lots more. I own tons of cookbooks, and this is truly a "got to have". Don't be confused by the author's name, he gathered these recipes from cooks in Campania and includes interesting stories before each. A truly great Italian cook book!
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