Giuliano Bugialli's Food of Naples and Campania - Hardcover

Bugialli, Giuliano

Hardcover

ISBN 10: 1584792116 ISBN 13: 9781584792116

Publisher: Harry N. Abrams, 2003

Synopsis

In the grand tradition of Bugialli's Foods of Italy and Foods of Tuscany (over 250,000 sold) comes 175 impeccably researched and tested dishes from Naples and the surrounding Campania region. The region's markets, street life, and landscapes serve as backdrop to these traditional dishes in over 100 brilliant photographs. Over 175 recipes, over 100 color photographs.

About this title

About the Author

Giuliano Bugialli, a native of Florence, is an award-winning author and teacher. His books include The Fine Art of Italian Cooking (Random House), Giuliano Bugialli's Foods of Italy, Foods of Tuscany, and Foods of Sicily and Sardinia, and Bugialli on Pasta (all available through Stewart, Tabori & Chang). Andy Ryan's photographs have appeared in Food & Wine, Food Arts, Wine Spectator, and other publications.

From 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.
Copyright 2003 Reed Business Information, Inc.

Edition details

• Publisher: Harry N. Abrams
• Publication date: 2003
• ISBN 10: 1584792116
• ISBN 13: 9781584792116
• Binding: Hardcover
• Language: English
• Edition number: 1
• Number of pages: 272