Guiliano Bugialli's Food of Naples and Campania by Giuliano Bugialli

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In the tradition of Giuliano Bugialli's Foods of Italy and Foods of Tuscany (more than 250,000 copies combined sales), Foods of Naples presents the authentic dishes of Naples and the surrounding Campania region in a historical and cultural context. Through more than 100 brilliant photographs of featured dishes, with the city's markets, street life, and landscapes as backdrop, this handsome book communicates the flavor of life in Naples. Bugialli presents more than 175 impeccably researched and tested recipes, all easy to prepare for everyday meals and arranged in the manner of traditional Neapolitan courses. This substantial volume is sure to become the definitive book on one of America's favorite cuisines.

About Giuliano Bugialli

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Giuliano Bugialli teaches at his school, a 15th-century villa outside Florence and at prestigious cooking schools all across the United States. He is the author of: "Classic Techniques of Italian Cooking," "The Fine Art of Italian Cooking,"" Foods of Italy," "Foods of Tuscany,"" Bugialli on Pasta." He lives in New York and Italy. John Dominis, an award-winning photographer, was on the staff of "Life" for twenty years and has been picture editor at "People "and "Sports Illustrated." He has collaborated with Giuliano Bugialli on three previous books. Andy Ryan's photographs have appeared in Food & Wine, Food Arts, Wine Spectator, and other publications. He photographed Bugialli on Pasta and The All American Cheese and Wine Book (both Stewart, Tabori & Chang).
Published March 18, 2003 by Stewart, Tabori and Chang. 272 pages
Genres: Cooking. Non-fiction

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Publishers Weekly

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Bugialli provides a broad overview of the foods of Naples and the surrounding Campania region in this uneven effort. An initial chapter with recipes for basics creates strange bedfellows: Mixed Veg

Mar 17 2003 | Read Full Review of Guiliano Bugialli's Food of N...

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