2024 the best chicken parmigiana recipe review

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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, Arthur 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.

This is the Italian food the world knows best, at its best—bold and vibrant flavors made from few ingredients, using the simplest techniques. Think Sophia Loren—and check out her recipe for Chicken Caccistora! Discover the joys of preparing a timballo like the pasta-filled pastry in the popular film Big Night. Or simply rediscover how truly delicious, satisfying, and healthful Campanian favorites can be—from vegetable dished such as stuffed peppers and garlicky greens to pasta sauces you can make while the spaghetti boils or the Neapolitans' famous long-simmered ragu, redolent with the flavors of meat and red wine. Then there's the succulent baked lamb Neapolitans love to serve to company, the lentils and pasta they make for family meals, baked pastas that go well beyond the red-sauce stereotype, their repertoire of deep-fried morsels, the pan of pork and pickled peppers so dear to Italian-American hearts, and the most delicate meatballs on earth. All are wonderfully old-fashioned and familiar, yet in hands of a Neapolitan, strikingly contemporary and ideal for today's busy cooks and nutrition-minded sybarites.

Finally, what better way to feed a sweet tooth than with a Neapolitan dessert? Ice cream and other frozen fantasies were brought to their height in Baroque Naples. Baba, the rum-soaked cake, still reigns in every pastry shop. Campamnians invented ricotta cheesecake, and Arthur Schwartz predicts that the region's easily assembled refrigerator cakes—delizie or delights—are soon going to replace tiramisu on America's tables. In any case, one bite of zuppa inglese, a Neapolitan take on English trifle, and you'll be singing "That's Amore."

A trip with Arthur Schwartz to Naples and its surrounding regions is the next best thing to being there. Join him as he presents the finest traditional and contemporary foods of the region, and shares myth, legend, history, recipes, and reminiscences with American fans, followers, and fellow lovers of all things Italian.

Publisher ‏ : ‎ William Morrow Cookbooks; 1st edition (October 7, 1998)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 484 pages
ISBN-10 ‏ : ‎ 006018261X
ISBN-13 ‏ : ‎ 978-0060182618
Item Weight ‏ : ‎ 2.3 pounds
Dimensions ‏ : ‎ 7.38 x 1.46 x 9.25 inches
Reviewer: Cat Trina
Rating: 5.0 out of 5 stars
Title: Arthur Schwartz is the best
Review: Naples at Table is a marvelous cookbook, especially for those of us who have our roots in the Naples and Campania regions of Italy. It is the first Italian cookbook that I have seen with actual “family” recipes in it. Some are almost exact and others have slight deviations with ingredients, but most are so close, only people who have made these dishes year after year would recognize the differences.Not only does the author, Arthur Schwartz, do a really good job presenting a variety of recipes representative of thousands of years of a region’s evolving cuisine, he has added a good amount of background that is fascinating and actually makes the cuisine more enjoyable, if that’s possible – to understand your food better (good sauce info) (also an excellent limoncello recipe - I freeze mine, DELICIOUS).In addition, there are some recipes that I have not experienced in my own family that I plan on trying just to round out my regional palate a bit. These recipes are not overly complicated so even someone like me, who is not gifted in the kitchen arts, can do it. Everything has been painstakingly researched and tested. He knows what he's talking about.Of all the Italian cookbooks I have, this one connects to me the most.Recommend.

Reviewer: Amy
Rating: 5.0 out of 5 stars
Title: An amazing compendium of Neapolitan recipes
Review: I had the wonderful opportunity to visit Naples for a few days this year, but it wasn't nearly long enough to see and eat everything I wanted to. I saw this book referenced in the prologue of another cookbook and had to buy it. It has a great overview of Naples historical and cultural facts, including many things that the locals taking me around couldn't answer. And the recipes!!! Well, the recipes all look so good that I want to try all of them. I can't wait to recreate the incredible eggplant parmesan that I ate there. It's very different than the heavy, breaded American version. And I'm looking forward to a special occasion where I can make the baba. And spaghetti with little clams. I've only had the book a few days and I've already made the pasta with canned tuna. It was fabulous, quick and easy. Thank you Arthur Schwartz for letting me continue my trip to Naples in my own kitchen!

Reviewer: Amazon Customer
Rating: 4.0 out of 5 stars
Title: Good recipes and lots of interesting information
Review: 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.

Reviewer: JustRob
Rating: 5.0 out of 5 stars
Title: Perfect book for Campo cuisine
Review: My family is Campo, and this book perfectly captures the diversity of Campania, from Naples to Amalfi and the hills & valleys above (where we’re from). While Naples has much to offer, it was great to see recipes from outlying areas that are often overlooked.Arthur Schwartz does not only have good recipes, he also includes the unique culinary history that shaped the region’s cuisine.I can’t endorse this book enough, and I’ve bought it for most of my family members and many friends.

Reviewer: Michael
Rating: 3.0 out of 5 stars
Title: No index (kindle version)
Review: I purchased the kindle version. It lacks a proper index and the table of contents only lists general categories, not specific recipes. I find it very hard to navigate. The content seems good, just hard to find.

Reviewer: Jane Austen fan
Rating: 5.0 out of 5 stars
Title: My husband and I love this cookbook
Review: My husband and I love this cookbook. We have used it so much that our copy is falling apart. We have also bought this book as gifts for other serious cooks.My husband grew up in Naples and says that Arthur Schwartz has done an excellent job of collecting and translating authentic Neapolitan recipes for the American cook. We both use the cookbook for everyday dishes such as Pasta e Piselli, as well as dishes for special occasions or holidays such as the Pastiera for Easter.We also enjoy the descriptions that accompany the recipes. The stories help our children to understand the background of the recipes that we are passing down to them. My husband is actually surprised that Neapolitans were so willing to tell their recipes to Mr. Schwartz.Our only disappointment is that this cookbook is out of print, so we can only purchase used copies now, whether to replace our well-worn copy or to purchase as a gift.

Reviewer: Bruce Wayne
Rating: 5.0 out of 5 stars
Title: NAPLES AT TABLE cookbook
Review: What a great price and a great product. It’s in very good condition. Thank you for being speedy too😄

Reviewer: Anita T. Monroe
Rating: 5.0 out of 5 stars
Title: This order arrived on time...The classic cookbook is excellent..Thank you, seller.
Review: I wanted to learn how to make Italian food...This book is a good guide..

Reviewer: Tirreni
Rating: 5.0 out of 5 stars
Title:
Review: Wonderful book from the area of Italy where my grandmother was from. Beats the socks off better known celebrity chefs' books! Lots of amazing, authentic recipes that are easy to make. The measurements are in American cup sizes, but you can easily convert to metric & imperial. Don't expect lots of pages full of meaningless photos - this is full of the useful stuff, ie the recipes and background to them!

Reviewer: tanith robinson
Rating: 5.0 out of 5 stars
Title:
Review: very good condition very pleased overall