Schwartz (Arthur Schwartz's New York City Food
and Naples at Table
) showcases the cuisine and culture of Southern Italy in this lavishly photographed collection. An aficionado of all things Italian, Schwartz takes the reader on a culinary journey through Campania, Puglia, Basilicata, Calabria, Sicily and Molise. Along the way, he shares recipes along with tidbits of information about regional traditions, common ingredients such as olives and salumi, and items of special significance such as broken spaghetti. Schwartz provides recipe titles in Italian and in English, and he identifies which region(s) the dish comes from: lentil soup with sausage and broccoli rabe from Campania; fava puree and chicory from Puglia; and ricotta pancakes from Sicily. Including everything from appetizers to sweets, Schwartz exudes as much pleasure in savoring the simple tomato salad as he does salt-seared swordfish with garlic and mint. Recipes are easy to follow, don't require a ton of ingredients and don't take hours to make. Simple, hearty and wonderfully steeped in tradition, these dishes will tempt every palate and celebrate the rich cultural and culinary history of these remarkable areas. (Oct.)
