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Books : Naples at Table : Cooking in Campania |
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Books : Naples at Table : Cooking in Campania |
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by: Arthur Schwartz
Dewey Decimal Number: 641.59457 EAN: 9780060182618 ISBN: 006018261X Label: William Morrow Cookbooks Manufacturer: William Morrow Cookbooks Number Of Items: 1 Number Of Pages: 484 Publication Date: November 01, 1998 Publisher: William Morrow Cookbooks Release Date: October 07, 1998 Sales Rank: 245568 Studio: William Morrow Cookbooks Editorial Review: Related Items:
Average Rating:
 Rating: - great bookEverything about this book is great from the layout, the writing, quick facts and fantatsic recipes. This is destined to be a new classic in my house. Rating: - Pizza goodness...This is a wonderful book. Arthur's love for the region is apparent. He keeps most of the recipes very simple and I have yet to come across a bad one. His pizza dough recipe is excellent and is a favorite. It's easy to work with and thankfully has no sugar in it. His zucchini scapece is perfect too. For anyone trying to capture the flavors of the region - I highly recommend this book! Yum! Rating:  - you have to know what you are doingI found this an excellent and challenging cookbook. The recipes are not so much hard in the sense of, say, French Chef recipes requiring a roux or a souffle where timing and proportions are critical. But you do need a feel for the basic ingredients, for these dishes are not "forgiving." If you don't know, say, just when to stop arborio rice or white beans, you can come up with some nasty dishes. And sometimes the recipes are actually missing a bit in terms of seasoning. Think of them as a great rough draft. Further, these are dishes that really require that you also work with excellent ingredients. If you have, say, a tough piece of veal, don't think you're going to find the sauce to cover it up. And really, what we've learned in the past ten or twenty years is that--surprise surprise--food is the stuff you eat and not just how you mix it about and fry it up. And yet we can't review THAT here. That is, I can't help you by saying "this rabbit is too old. this kale is too tough." That would be silly because we all have different things "at hand." But because G-d doesn't copyright and market his produce, we can't even review, say, the greatly overrated portabella mushroom, or give rave reviews to the never-let-you-down broccoli rabe or the shallot, the crucial pivot of half of restaurant recipes. Perhaps that's what AMAZON needs to do--to broaden the scope of reviewing in its most general form. So that we can review an ingredient, a technique (say, broasting)--and why NOT a particular chicken? Or an idea of what to do with that chicken? Or a particular day? A goldfish I once had as a pet? It seems to me that all these could be as useful as my review of this cookbook, recommended strongly but with some qualification. [35] Rating: - wealth of informationThe book is more than an excellent cook book. Besides good cooking tips it has a lot of gastronomical information concerning Naples.
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