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The Southern Italian Table - Authentic Tastes from Traditional Kitchens
by Arthur Schwartz
Clarkson Potter/Publisher
ISBN 978-0-307-38134-7
Published October 2009 - Hardcover - 256 pages - $32.50

Mmmm, Italian food.  Love it, love it, love it.  To many, it's just another way to eat bad-for-us white flour (pasta).  To me, it's so much more than pasta.  Just think basil, Mozzarrella, Parmesan, prosciutto, etc.  Arthur Schwartz traveled all over Southern Italy gathering recipes which he then tested back home in New York City.  He also conducted cooking classes and culinary tours just south of Salerno, so it would appear he knows a thing or two about Italian cuisine.  Before he gets going, he offers some historical background to this fabulous country, as well as the regional produce and food.  Schwartz's Contents include: Antipasti (Appetizers and Snacks); Insalate (Salads); Minestra e Zuppe (Soups); Sugo e Ragù (Tomato Sauces and Ragù); Pasta and Risotto; Formaggio e Uova (Cheese and Eggs); Pesce e Frutti di Mare (Fish and Shellfish); Carne e Pollo (Meat and Chicken); Verdure (Vegetables and Side Dishes), and Dolci (Sweets).  It seem as though in parts of Italy they just love their fried food, however, it's imperitive to eat the food pronto, and, to fry at the right temperature so most of the oil doesn't get absorbed.  Some of Schwartz's recipes that I took a fancy to, include: Eggplant, Red Pepper, and Onion Spread; Aedian Salad; I Corti's Bean and Mushroom Soup; Baked Tomato Sauce; Pasta and Lentils, Sicilian Style; Garbage Pail Thick Spaghetti (sounds wonderful and so very different, despite its name); Macaroni with Zucchini and Ricotta; Risotto with Sausage and Smoked Cheese; Onion Frittata; Spaghetti and Broccoli Rabe Frittata; Grilled Shrimp and Onion on Skewers; Meatballs (now these are meatballs!); Meat Loaf Baked in Vegetable Sauce (sounds yummy); Fennel Braised with Sun-Dried Tomatoes, and Ricotta Mousse with Grappa.  How did this nice Jewish boy become an "Italian" chef/teacher?  Growing up in Brooklyn surrounded by Italian-Americans.
Conclusion - Very inspiring and captivating recipes which made me want to visit Southern Italy!