Maybe Bugialli's best
Of all of Bugialli's large format books, this one may be the best yet. Why? Well, he covers the food and recipes the average American is most likely to find in Italo-Italian restaurants. That doesn't mean it's the best that Italy has to offer...what I'm saying is, if you go out to eat and want to replicate that food at home, he explains how to do it correctly with authentic ingredients. Giuliano is teacher and food historian first and foremost...not a restautant chef. His Limoncello recipe and method in this book is fantastic....I've made it and shared it many times. The pictures are spectacular.
Overall a pleasant book
The book has a good choice of recipes. The author has clearly done his research. The recipes seems genuine and not dumbed down.
The book has a lot of pictures of scenery and ingredients. I suppose it would have been more useful to have photos of the finished dishes.
A good read...
Being a native, I was able to compare the recipes to what I was raised to expect from Neapolitan food, and I was pleased to find the recipes accurate. I would like to see a wider coverage of the food of the region and not just Naples, and as a previous reviewer noted, there are a few mistakes (there always seem to be little flubs in Bugialli's books), but I think it covers the feel of the region much better than Schwartz's book. His handling of such sacred topics as the sfogliatella make for good reading. All in all, like all of his books to date, I'm glad to own it.
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