Guiliano Bugialli's Food of Naples and Campania

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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.
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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

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  • 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.

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