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(More customer reviews)Anna Callen journeys to Naples to explore Neapolitan cuisine in a cookbook packed with details on traditional and regional dishes. The author's background as a cooking instructor lends to easy dishes which pepper color photos with dishes ranging from Polenta Casserole with Sausage to Spicy Vesuvius Chicken and Noodle Soup with Meatballs. Any general-interest library selecting international dishes will find this packed with appealing regional fare reflecting the author's love for Naples, and spiced with lovely color photographs.
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In this lovingly rendered cookbook memoir, Anna Teresa Callen takes readers on a culinary journey to Naples, one of her favorite Italian cities. From antipasti, soups, and pizza, to a host of pasta, fish, meat, and vegetable dishes, this collection of more than 250 recipes covers the cuisine of the Campania region, including its capital, Naples, the islands of Capri and Ischia, and the Amalfi coast. Neapolitan cuisine exemplifies la cucina povera or "the cooking of the poor", whose inventiveness with inexpensive local ingredients produced the region's legendary mozzarella di bufala, the famed, succulent ragu alla napoletana, and simple, hearty dishes that make the most of seasonal vegetables and abundant seafood. A skilled cooking instructor, the author provides easy, step-by-step instructions and much more.
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