{"title":"Arthur Schwartz","description":"\u003cp\u003eDive into the culinary world of Arthur Schwartz, a celebrated food writer known for his deep knowledge of Italian cuisine. Explore his cookbooks and essays, perfect for passionate home cooks and food lovers.\u003c\/p\u003e","products":[{"product_id":"naples-at-table-book-arthur-schwartz-9780060182618","title":"Naples at Table","description":"\u003cp\u003eArthur Schwartz, popular radio host, cookbook author, and veteran restaurant critic, invites you to join him as he celebrates the food and people of Naples and Campania. Encompassing the provinces of Avellino, Benevento, Caserta, and Salerno, the internationally famous resorts of the Amalfi Coast, Capri, and Ischia--and, of course, Naples itself, Italy's third largest and most exuberant city--Campania is the cradle of Italian-American cuisine.\u003c\/p\u003e \u003cp\u003eIn Naples at Table, Arthur Schwartz takes a fresh look at the region's major culinary contributions to the world--its pizza, dried pasta, seafood, and vegetable dishes, its sustaining soups and voluptuous desserts--and offers the recipes for some of Campania's lesser-known specialties as well. Always, he provides all the techniques and details you need to make them with authenticity and ease.\u003c\/p\u003e \u003cp\u003eNaples at Table is the first cookbook in English to survey and document the cooking of this culturally important and gastronomically rich area. Schwartz spent years traveling to Naples and throughout the region, making friends, eating at their tables, working with home cooks and restaurant chefs, researching the origins of each recipe. Here, then, are recipes that reveal the truly subtle, elegant Neapolitan hand with such familiar dishes as baked ziti, eggplant parmigiana, linguine with clam sauce, and tomato sauces of all kinds.\u003c\/p\u003e \u003cp\u003eThis is the Italian food the world knows best, at its best--bold and vibrant flavors made from few ingredients, using the simplest techniques. Think Sophia Loren--and check out her recipe for Chicken Caccistora! Discover the joys of preparing a timballo like the pasta-filled pastry in the popular film Big Night. Or simply rediscover how truly delicious, satisfying, and healthful Campanian favorites can be--from vegetable dished such as stuffed peppers and garlicky greens to pasta sauces you can make while the spaghetti boils or the Neapolitans' famous long-simmered ragu, redolent with the flavors of meat and red wine. Then there's the succulent baked lamb Neapolitans love to serve to company, the lentils and pasta they make for family meals, baked pastas that go well beyond the red-sauce stereotype, their repertoire of deep-fried morsels, the pan of pork and pickled peppers so dear to Italian-American hearts, and the most delicate meatballs on earth. All are wonderfully old-fashioned and familiar, yet in hands of a Neapolitan, strikingly contemporary and ideal for today's busy cooks and nutrition-minded sybarites.\u003c\/p\u003e \u003cp\u003eFinally, what better way to feed a sweet tooth than with a Neapolitan dessert? Ice cream and other frozen fantasies were brought to their height in Baroque Naples. Baba, the rum-soaked cake, still reigns in every pastry shop. Campamnians invented ricotta cheesecake, and Arthur Schwartz predicts that the region's easily assembled refrigerator cakes--delizie or delights--are soon going to replace tiramisu on America's tables. In any case, one bite of zuppa inglese, a Neapolitan take on English trifle, and you'll be singing \"That's Amore.\"\u003c\/p\u003e \u003cp\u003eA trip with Arthur Schwartz to Naples and its surrounding regions is the next best thing to being there. 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He knows his knish from his kasha, his bok choy from his bruschetta, his falafel from his frittata. And in Arthur Schwartz’s New York City Food, which won the IACP Award for Cookbook of the Year in 2005, he shared his gastronomic expertise, chronicling the city’s culinary history from its Dutch colonial start to its current status as the multicultural food capital of the world. The affordable new paperback edition is chock-full of the same fascinating lore, along with 160 recipes for American classics that either originated or were perfected in New York: Manhattan Clam Chowder, Eggs Benedict, Lindy’s cheesecake.Throughout the book, Schwartz’s text is transporting, taking readers back to Delmonico’s, the Colony, and the Horn \u0026amp; Hardart Automats. Whether revealing how an obscure dish known as Omelet Surprise was transformed into the decidedly chichi dessert Baked Alaska; investigating why some Jewish restaurants came to be known as Roumanian steakhouses; or instructing readers on the way to bake a molten chocolate minicake worthy of Jean-Georges Vongerichten, Arthur Schwartz’s New York City Food is the ideal dining companion.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49588217217297,"sku":"GOR005025528","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":50331479572753,"sku":"CIN1584796774G","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50406243336465,"sku":"CIN1584796774VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ WELL_READ \/ SBYB","offer_id":50937970884881,"sku":"CIN1584796774A","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1584796774.jpg?v=1750959383"},{"product_id":"arthur-schwartz-s-new-york-city-food-book-arthur-schwartz-9781584793977","title":"Arthur Schwartz's New York City Food:","description":"The Big Apple's official foodie-about-town shares his gastronomic expertise, chronicling the city's culinary history from its Dutch colonial start to its current status as the multicultural food capital of the world. 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JEWISH HOME COOKING presents authentic yet contemporary versions of traditional Ashkenazi foods-rugulach, matzoh brei, challah, brisket, and even challenging classics like kreplach (dumplings) and gefilte fish-that are approachable to make and revelatory to eat. Chapters on appetizers, soups, dairy (meatless) and meat entrees, Passover meals, breads, and desserts are filled with lore about individual dishes and the people who nurtured them in America. Light-filled food and location photographs of delis, butcher shops, and specialty grocery stores paint a vibrant picture of America's touchstone Jewish food culture. Stories, culinary history, and nearly 100 recipes for Jewish home cooking from the heart of American Jewish culture, New York City. Written by one of the country's foremost experts on traditional and contemporary Jewish food, cooking, and culinary culture. Schwartz won the 2005 IACP Cookbook of the Year.Reviews \u0026amp; Awards \u003cp\u003e\u003c\/p\u003eJames Beard Foundation Cookbook Award Finalist: American Category \u003cp\u003e\u003c\/p\u003eIACP International Association of Culinary Professionals Cookbook Awards, American Category Finalist Jewish Home Cooking helps make sense of the beautiful chaos, with a deep and affectionate examination of New York's Jewish food culture, refracted through the Ins of what he calls the Yiddish-American experience.--New York Times Book Review Summer Reading issue, cookbook roundupSchwartz breathes life into Yiddish cooking traditions now missing from most cities' main streets as well as many Jewish tables. His colorful stories are so distinctive and charming that even someone who has never heard Schwartz's radio show or seen him on TV will feel his warm personaality and love for food radiating from the page . . . Cooks and readers from Schwartz's generation and earlier, who know firsthand what he's talking about, will appreciate this delightful new book for the world it evokes as much as for the recipes.--Publishers Weekly \u003cp\u003e\u003c\/p\u003e","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49658459062545,"sku":"GOR008230356","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ WELL_READ \/ SBYB","offer_id":49761980350737,"sku":"CIN1580088988A","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":50000048554257,"sku":"CIN1580088988G","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50405758402833,"sku":"CIN1580088988VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":50445292929297,"sku":"GOR013954542","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1580088988.jpg?v=1751446153"},{"product_id":"cooking-in-a-small-kitchen-book-arthur-schwartz-9781250128386","title":"Cooking in a Small Kitchen","description":"A classic cookbook by renowned author Arthur Schwartz, brought back into print as part of giftable series of timeless cookbooks with updated forwards and cover designs for the modern cook.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":49730072772881,"sku":"NGR9781250128386","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":50370751398161,"sku":"CIN1250128382G","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":51423117738257,"sku":"CIN1250128382VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":52161334771985,"sku":"GOR012297155","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ WELL_READ \/ SBYB","offer_id":52706566111505,"sku":"CIN1250128382A","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1250128382.jpg?v=1751270801"},{"product_id":"what-to-cook-when-you-think-there-s-nothing-in-the-house-to-eat-book-arthur-schwartz-9780060955595","title":"What to Cook When You Think There's Nothing in the House to Eat","description":"One of the most respected professionals in the wine industry-Ron Jackson, author of \u003ci\u003eWine Science\u003c\/i\u003e (now in its second edition)- covers all practical and theoretical aspects of wine tasting in his new book. 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In Soup Suppers, Arthur Schwartz provides everything you need to know to turn a simple soup into a sensational meal.\u003c\/p\u003e \u003cp\u003eHis chapters are conveniently organized by main ingredient and feature recipes that offer something for everyone. Here are new recipes for soups from around the world as well as favorites from just around the block, all made equally accessible to American cooks and their kitchens. Here you will find everything from simple, homey dishes like Chicken Gumbo, Fresh Tomato Soup, and Chili con Carne to such adventuresome departures from the everyday as Porcini, Potato, and Barley Soup; Thai Shrimp Soup; and Moroccan Harira with Chick-peas.\u003c\/p\u003e \u003cp\u003eIn addition to the soups themselves, Arthur Schwartz provides recipes for accompaniments--breads, salads, appetizers, and desserts--that make his already hearty soups complete meals. 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There is no better way to end a meal than with Arthur Schwartz's recipes for desserts, including Oatmeal Lace Cookies, Blueberry Apple Crumble, and Swedish Almond Cake.\u003c\/p\u003e \u003cp\u003ePresented in the relaxed and friendly manner for which Arthur Schwartz is known, Soup Suppers offers a versatile and satisfying, wholesome and hearty approach to home-cooked meals.\u003c\/p\u003e","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":49923353149713,"sku":"CIN0060969482G","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ WELL_READ \/ SBYB","offer_id":50342814712081,"sku":"CIN0060969482A","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":50808304402705,"sku":"GOR001391701","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":51694746370321,"sku":"CIN0060969482VG","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0060969482.jpg?v=1750875415"},{"product_id":"developing-ethical-leaders-book-arthur-j-schwartz-9781119100447","title":"Developing Ethical Leaders","description":"The call for our schools and universities to develop ethical leaders has never been stronger. 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If cramped quarters have stifled your menu or limited your company for dinner, Arthur Schwartz, expansive Daily News food editor, tells you how to prepare delicious, sophisticated cuisine in a pinch for yourself and any number of guests.\u003c\/p\u003e\u003cp\u003eA devotee of the small kitchen himself (the small size of your kitchen actually dictates a few of the basic rules of good, basic cooking and sensible easting), Schwartz gives invaluable tips on how to juggle space and get double use from utensils, discusses ranges, extols food processors for the time and effort they save, and compiles must have lists of implements for the efficient kitchen.\u003c\/p\u003e\u003cp\u003eRanging from the modest to the opulent, the 236 international recipes in \u003ci\u003eCooking in a Small Kitchen\u003c\/i\u003e include entries for soups, pasta, salads, one-pot and skillet dinners, and desserts, in addition to unique sections on breakfast or brunch and dinners for two and four that provide complete menus and advise you on timing and what kitchenware to use. 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