Guiliano Bugialli's Food of Naples and Campania

( 1 )
Available through our Marketplace sellers.
Other sellers (Hardcover)
  • All (10) from $14.01   
  • New (2) from $52.96   
  • Used (8) from $14.01   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$52.96
Seller since 2007

Feedback rating:

(984)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
2003-03-18 Hardcover New NEW-IT IS BRAND NEW-clean text, tight binding, It is free from any foreign markings.

Ships from: Rockford, IL

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$145.00
Seller since 2014

Feedback rating:

(136)

Condition: New
Brand new.

Ships from: acton, MA

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Page 1 of 1
Showing All
Close
Sort by
Sending request ...

Editorial Reviews

Publishers Weekly
Bugialli provides a broad overview of the foods of Naples and the surrounding Campania region in this uneven effort. An initial chapter with recipes for basics creates strange bedfellows: Mixed Vegetables Preserved in Wine Vinegar, Homemade Tomato Paste, Candied Orange Peel and the local lemon liqueur Limoncello stand side by side. Campania is famous for its San Marzano tomatoes, and in a chapter awkwardly named Naples: The Home of Dried Pasta and Tomatoes Like No Others in the World, Bugialli provides workable recipes for Classic Neapolitan Tomato Sauce; Garlic Tomato Sauce, Salerno Style; Tomato Sauce, Salerno Style; Vermicelli with Neapolitan Tomato Sauce; and so on. Confusingly, some recipes are just for sauce, while others include pasta preparation. Another Neapolitan classic is pizza, and the chapter on Neapolitan Pizza and other savory breads like a Brioche Ring served with vegetables in the center and Taralli with Fennel Seeds, which, like bagels, are parboiled before being baked, is one of the strongest. In another chapter titled Il Gran Fritto alla Napoletana, Bugialli instructs readers on how to fry Potato Croquettes and celery. A chapter on fish and seafood includes CanapEs, Neapolitan Style with mozzarella and anchovies, first courses like Spaghetti or Vermicelli in Clam Sauce and second courses such as Fish Baked in a Paper Bag, Neapolitan Style, which calls for parchment paper and not a paper bag after all. The photography is quite attractive, and full-page layouts like the one demonstrating the creation of Sfogliatelle are an informative addition even if seeing two professionals preparing these complex, flaky pastries in a bakery only drives home what a challenge they are for the home cook. (Apr.) Forecast: This book seems designed more for the coffee table than the kitchen, not that that's a bad thing. The photography is beautiful and likely to appeal to consumers who have visited the increasingly popular region of Campania, but naturally this kind of photo-dependent book exacts a heavy price. Copyright 2003 Reed Business Information.
Library Journal
The celebrated authority on Italian cuisine has produced another beautiful book. Although a native of Tuscany, Bugialli effectively turns his attention to Naples and the region of Campania, presenting 175 authentic recipes along with his historical research and insights into the culture. Ryan's 100 stunning color photos capture life on the streets of Naples in a more intimate style than the equally gorgeous but less personal work of John Dominis, whose photos appear in Bugialli's Foods of Tuscany. Chapters focus on major elements of Neapolitan cuisine-vegetables, pasta, sauces, fish, and so on. Well-known foods like the famous pizza and buffalo mozzarella are covered, along with many lesser-known recipes. There are instructions for making vinegar and limoncello (a lemon liqueur made only in Naples) and two recipes for the incredible Neapolitan pastry called sfogliatelle. The final chapter features foods prepared for holidays and local saints' days. An essential addition to Italian cookbook collections and for larger libraries.-Mary Schlueter, Missouri River Regional Lib., Jefferson City, MO Copyright 2003 Reed Business Information.
Read More Show Less

Product Details

  • ISBN-13: 9781584792116
  • Publisher: Abrams, Harry N., Inc.
  • Publication date: 1/1/2003
  • Pages: 272
  • Product dimensions: 9.50 (w) x 12.32 (h) x 1.12 (d)

Customer Reviews

Average Rating 4
( 1 )
Rating Distribution

5 Star

(0)

4 Star

(1)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted November 2, 2003

    Mr Bugialli Does It Again!

    I have been a fan of Mr. Bugialli for many years after being won over by his talent for sharing truly traditional Italian recipes in a straight forward manner. Although this is essentially a regional cookbook, thise book is really much more than that. It is a large, coffee table sized book with photographs so stunning I hate to put it away. Mr. Bugialli shares many of the typical, traditional recipes you would expect from a cookbook focusing on this region, but also shares information on the people and customs of Campania. I have tried a number of recipes from the book to date, and have found them easy to prepare with clear instructions. Most importantly, all of the recipes I have tried, including Pennette al Sugo di Braciola, Zuppa alla Maruzzara, and Frittelle di Natale were delicious, and ones I would certainly make again. I particularly liked the section on sfogliatelle, pizza, and mozzarella di bufala, which certainly should be included in any cookbook from Campania. I always enjoy any Italian regional cookbooks, but this one will definitely remain in the front of my bookcase.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing 1 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)