Arthur Schwartz the Food Maven: Neapolitan Cravings; Unexpected Things That Go Well with Burgers - This Time, a Fennel Dish; The Southern Italian Table: Authentic Tastes From Traditional Kitchens (Kindle Edition)

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known for is as a chameleon—he’s successfully worked in radio, print media, cookbook publishing, TV, and teaching. Today Arthur talks about: The Southern Italian Table: Authentic Tastes from Traditional Kitchens 

n The Southern Italian Table, award-winning cookbook author, radio talk-show host, restaurant critic, and cooking teacher, Arthur Schwartz, chroncicles his love-affair with Southern Italy, which began in childhood eating and smelling his Brooklyn neighors’ ziti with ragu, and drinking their homemade wine. It was the food of these immigrant families that drew him to Southern Italy, where he discovered more fully the region’s gastronomic (and other) pleasures, and the ingredients that make them so alluring. It's the famous Mediterrean diet based on vegetables and greens , beans and other legumes, fish, fruit, pasta and bread, eggs and cheese, all seasoned with herbs healthful such as oregano, basil, parsley, and rosemary, plus capers, olives, fennel seeds, and, it's most important fat, olive oil.

In this definitive resource, Schwartz showcases the gastronomical history of the six regions of Italy’s rustic south--Campania, Molise, Puglia, Calabria, Basilicata, and Sicily--with 200 classic recipes, gorgeous photography by award-winning food photographer, Alan Richardson, and headnotes and sidebars that put the recipes and ingredients in historical, cultural, and personal context.

For lovers of Italian food, armchair travelers, and Arthur Schwartz fans alike, The Southern Italian Table will become a dog-eared favorite and a friendly guide to la vita italiana.

ARTHUR SCHWARTZ has written five award-winning cookbooks, including Naples at Table: Cooking in Campania (also available on Kindle), the first book in English on la cucina napoletana, Arthur Schwartz’s New York City Food, which was named 2005 Cookbook of the year by the International Association of Culinary Professionals, and Arthur Schwartz's Jewish Home Cooking, which was named best American-subject cookbook by the IACP. He has owned and operated a cooking school on a buffalo farm, Azienda Seliano in Paestum, just south of the Amalfi Coast, since 2001. You can find his postings on Facebook. On Twitter, he is MavenSchwartz. You can also hear Aurthur on Monday Mornings at 7:35 AM on Robin Hood Radio