"In the tradition of M.F.K. Fisher and Peter Mayle, this ... memoir follows American-born Katherine Wilson on her adventures abroad, where a three-month rite of passage in Naples turns into a permanent embrace of this boisterous city on the Mediterranean. It is all thanks to a surprising romance, a new passion for food, and a spirited woman who will become her mother-in-law--and teach her to laugh, to seize joy, and to love"--

Full of lighthearted humor, sumptuous food, the wisdom of an Italian mother-in-law, and all the atmosphere of Elena Ferrante’s Neapolitan Novels, this warm and witty memoir follows American-born Katherine Wilson on her adventures abroad. Thanks to a surprising romance—and a spirited woman who teaches her to laugh, to seize joy, and to love—a three-month rite of passage in Naples turns into a permanent embrace of this boisterous city on the Mediterranean. In this warmly funny and spirited memoir, American-born Katherine Wilson arrives in Naples, Italy, for an internship at the U.S. Consulate. One evening, she meets handsome Salvatore and finds herself immediately enveloped by his elegant mother, Raffaella, and the rest of the Avallone family. From that moment, Katherine’s education begins: Never eat the crust of a pizza first, always stand up and fight for yourself and your loved ones, and consider mealtimes sacred—food must be prepared fresh and consumed in compagnia. Unexpectedly falling for Salvatore, and captivated by Raffaella’s companionship and guidance, Katherine discovers how to prepare meals that sing—from hearty, thick ragù to comforting pasta al forno. Through courtship, culture clashes, marriage, and motherhood, Katherine comes to appreciate carnale, the quintessentially Neapolitan sense of comfort and confidence in one’s own skin. The Mother-in-Law Cure is a sumptuous story that is a feast for the senses. Goethe said, “See Naples and die.” But Katherine Wilson saw Naples and started to live. Praise for The Mother-in-Law Cure “In a world filled with food memoirs, this one stands out. Katherine Wilson gives us more than the fabulous food of Naples. She offers us a passport to an exotic country we would never be able to enter on our own.”—Ruth Reichl, author of My Kitchen Year “Warmhearted . . . an exuberant account of love and great Italian food.”—Kirkus Reviews (starred review) “Sweet and humorous.”—Publishers Weekly “Wilson has written a glorious memoir celebrating the holy trinity of Italian life: love, food, and family. Her keen eye and sense of humor take you through the winding streets of Naples at a clip, on a ride you hope will never end.”—Adriana Trigiani, author of The Shoemaker’s Wife “How lucky we are to get these hilarious and wise perceptions filtered through a sincerely loving eye.”—Julie Klam, author of Friendkeeping “This thoroughly enjoyable love letter to Naples is a tribute to the author’s irrepressible mother-in-law.”—Luisa Weiss, author of My Berlin Kitchen and founder of The Wednesday Chef

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.

"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"--

A travelogue revealing the hidden stories of Naples. In recent years Naples has become, for better or worse, the new destination in Italy. While many of its more unusual features are on display for all to see, the stories behind them remain largely hidden. In Marius Kociejowski’s portrait of this baffling city, the serpent can be many things: Vesuvius, the mafia-like Camorra, the outlying Phlegrean Fields (which, geologically speaking, constitute the second most dangerous area on the planet). It is all these things that have, at one time or another, put paid to the higher aspirations of Neapolitans themselves. Naples is simultaneously the city of light, sometimes blindingly so, and the city of darkness, although often the stuff of cliché. The boundary that separates death from life is porous in the extreme: the dead inhabit the world of the living and vice versa. The Serpent Coiled in Naples is a travelogue, a meditation on mortality, and much else besides.

Naples, Italy, during four fateful days in the fall of 1943. The only people left in the shattered, bombed-out city are the lost, abandoned children whose only goal is to survive another day. None could imagine that they would become fearless fighters and the unlikeliest heroes of World War II. They are the warriors immortalized in Street Boys, Lorenzo Carcaterra’s exhilarating new novel, a book that exceeds even his bestselling Sleepers as a riveting reading experience. It’s late September. The war in Europe is almost won. Italy is leaderless, Mussolini already arrested by anti-Fascists. The German army has evacuated the city of Naples. Adults, even entire families, have been marched off to work camps or simply sent off to their deaths. Now, the German army is moving toward Naples to finish the job. Their chilling instructions are: If the city can’t belong to Hitler, it will belong to no one. No one but children. Children who have been orphaned or hidden by parents in a last, defiant gesture against the Nazis. Children, some as young as ten years old, armed with just a handful of guns, unexploded bombs, and their own ingenuity. Children who are determined to take on the advancing enemy and save the city—or die trying. There is Vincenzo Soldari, a sixteen-year-old history buff who is determined to make history by leading others with courage and self-confidence; Carlo Maldini, a middle-aged drunkard desperate to redeem himself by adding his experience to the raw exuberance of the young fighters; Nunzia Maldini, his nineteen-year-old daughter, who helps her father regain his self-respect— and loses her heart to an American G.I.; Corporal Steve Connors, a soldier sent out on reconnaissance, then cut off from his comrades—with no choice but to aid the street boys; Colonel Rudolph Van Klaus, the proud Nazi commander shamed by his own sadistic mission; and, of course, the dozens of young boys who use their few skills and great heart to try to save their city, their country, and themselves. In its compassionate portrait of the rootless young, and its pitiless portrayal of the violence that is at once their world and their way out, Street Boys continues and deepens Lorenzo Carcaterra’s trademark themes. In its awesome scope and pure page-turning excitement, it stands as a stirring tribute to the underdog in us all—and as a singular addition to the novels about World War II.

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.