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See Naples: A Memoir begins in a villa high above the gorgeous ruin of Naples four years after World War II. Composer Douglas Allanbrook is passionately involved with Laura, a ringer for Bette Davis, but he is in love with Naples, with the opera at San Carlo, with the inflections and rhetoric of the scugnizzi, street actors in this most dramatic of cities. Allanbrook spent from 1943 to 1945 in Italy with a U.S. infantry division that took seventy-five percent casualties, shuffling among land mines, reading maps in command posts by lamplight, and watching helplessly as his friends were killed. In 1949 he returned to Naples, where he cured himself of the war and married Candida, with whom he returned to America to make a family and a life.
A captivating travel memoir Penelope Green delves into the myths surrounding Naples, and with the help of many locals she finds out which are true, which are not, and bravely creates a few myths of her own. Penny Green returned to Italy after a holiday in Australia ready for a challenge. She was looking for a new job and romance, and found work and perhaps love in the toughest Italian city of them all Napoli. Penny takes on her new home with almost the same open acceptance she had when she first arrived in Rome four years ago. Now, though, she is older, wiser and more experienced when it comes to breaking into a new city. The result is a colourful, first-hand account of life in a city that is filed with fear, crime, rubbish, beauty, great food, generous inhabitants and a thrilling sense of living every moment to the fullest.
"When their great-aunt comes to live with Alfie and his older sister Emilia, they learn that food can not only take you places but also bring you back home. In the first book in the series, Alfie and Emilia find themselves magically transported to Naples"--
In 1943, 18-year-old Robert Ellis joined the elite U.S. Army Ski Troops of the 10th Mountain Division. This division has been called the most elite and publicized American military unit in World War II. While a member of the unit Ellis maintained a detailed battle diary and conducted extensive wartime correspondence. Upon their arrival in Italy, the U.S. Army Ski Troops played a major role in the defeat of the Germans in Italy. They also faced some of the bloodiest combat of the war; the 10th Mountain Division suffered the heaviest casualties relative to time-in-combat of any U.S. division in the Italian campaign. While the author details the exceptional service of the unit, he also explores the brutal reality of infantry service and reveals how the battles were falsely represented by the media.
The Camorra of Napes has risen to a level of strength that rivals the Sicilian mafia. This book traces its origins from the mid 19th century to its present dominance of the Campania region.
Sources include narrative histories, travelers' accounts and diaries; urban descriptions and analyses; letters, newspaper and magazine articles; interviews and surveys; oral histories; official narrative, statistical reports and legislation; political oratory; fiction, poetry, music, urban planning, architecture, and the visual arts."--BOOK JACKET.
Arthur 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. In 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. Naples 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. This 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. Finally, 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." A trip with Arthur Schwartz to Naples and its surrounding regions is the next best thing to being there. Join him as he presents the finest traditional and contemporary foods of the region, and shares myth, legend, history, recipes, and reminiscences with American fans, followers, and fellow lovers of all things Italian.
Allison Jamison has dedicated her life to sick and disabled patients. When she takes a job as a critical-care nurse at a prominent hospital, corruptive practices threaten to shatter her illusions. An element of evil lurks around every corner... from the nurse's station to the staff lounge. Stifled by hospital politics, she must find a way to expose the wrongdoers. Even if it means risking her job.