What To Cook When You Think There’s Nothing in the House To Eat

Publishers Information

About What To Cook When You Think There’s Nothing in the House To Eat

Publisher Web Link: http://www.harpercollins.co.uk/

What To Cook When You Think There’s Nothing in the House To Eat: More Than 175 Easy Recipes And Meal Ideas

This is the book for folks who like to eat well but may be a little lazy about traveling to the store on a rainy Sunday afternoon; too tired to stop at the market after work; or just too frugal not to use what’s on hand.

Organized alphabetically by ingredient, What to Cook provides tips on selecting, purchasing, and storing the ingredients along with the recipes that feature an ingredient. A box of spaghetti, for example, lasts longer than many marriages. Add olive oil (which, even in the typically overheated American cupboard will keep for a year), some garlic (a two-month shelf-life at room temperature), a pinch of hot pepper (the author’s is three years old and still going strong) and you’ve got a dish -- spaghetti aglio olio -- that every Italian from boot’s hip to heel would applaud.

This is not fancy food. It’s everyday food with traditional recipes, mainly updated working-class and farm food for the new working class: singles, couples, and young families that often do not have time to shop. It is for those with the most basic cooking skills, who want guidance and inspiration for taking the most mundane and long-lasting ingredients and turning them into a comforting plate of food.

Author Information

About Arthur Schwartz

Author Web Link: http://www.thefoodmaven.com/

The New York Times Magazine called Arthur Schwartz “a walking Google of food and restaurant knowledge.” As the restaurant critic and executive food editor of the New York Daily News, which he was for 18 years, he was called The Schwartz Who Ate New York. Nowadays he is best known as The Food Maven, the name of his website. Whatever the sobriquet, he is acknowledged as one of the country’s foremost experts on food, cooking, culinary history, restaurants, and restaurant history.

Over the 40 years of his career, he has written six award-winning cookbooks, including his last, “Jewish Home Cooking: Yiddish Recipes Revisited,” which was named best American-subject cookbook by the International Association of Culinary Professionals (IACP) and was nominated for both a James Beard book award and the Sophie Brody Medal of the American Library Association for its contribution to Yiddish literature.

In 2005, “Arthur Schwartz’s New York City Food: An Opinionated History with Legendary Recipes” was named both Cookbook of the Year and best book on an American subject by the IACP. It was also nominated for a James Beard book award.

His previous book, “Naples at Table: Cooking in Campania,” not only hit the Los Angeles Times “Hot List,” the nation’s only cookbook bestseller list, and won awards, but made Schwartz the acknowledged U.S. expert on the cuisines of the Italian south. The Italy-America Chamber of Commerce and the region of Campania honored him as such at a gala dinner, and he has been honored several times, including at New York City’s City Hall, for his contributions to the Italian-American community of his city. He has a cooking school in Paestum, Italy, just south of the Amalfi Coast, where he conducts weeklong classes that also include cultural touring. His next book, “The Southern Italian Table: Authentic Tastes from Traditional Kitchens,” will be published by Clarkson Potter on October 20, 2009.

His other books are: “Cooking In A Small Kitchen” (Little Brown, 1979), “What To Cook When You Think There’s Nothing In The House To Eat” (HarperCollins, 1992), and the best-selling paperback, “Soup Suppers” (HarperCollins, 1994), which contains more than 100 recipes for main-course soups, with accompaniments and desserts to round out the menu.

He is also the author of numerous articles for a wide range of magazines. Schwartz also teaches both hands-on and demonstration cooking classes at all the major venues in New York City, on Long Island, and in New Jersey and Connecticut. He has been a visiting lecturer in Southern Italian cooking at the Culinary Institute of America in Hyde Park, New York, and a lecturer on food writing and editing at the Culinary Institute of America in Greystone, California. He has also lectured at New York University, New York City Technical College, and at the Institute for Culinary Education (ICE).

Although he writes and teaches extensively, Schwartz may be best known as a radio personality. For 13 years, he broadcast daily on WOR radio, one of New York’s premiere talk stations, and in that capacity received the IACP’s Award of Excellence in Electronic Media. He was also named Cooking Teacher of the Year by the New York Association of Culinary Professionals. He left the station in 2004 to pursue other interests.

You might say Schwartz was born with a wooden spoon in his mouth. His paternal grandfather was first a professional chef, then a food manufacturer, then a curmudgeonly waiter in a Jewish dairy restaurant. His maternal grandmother’s home cooking was the envy and despair of the neighbors. His father could spend an entire day shopping for just the right ingredients for one dinner. In short, he grew up in a food-obsessed Brooklyn family that went, and still goes, to any length for a good meal.

As for TV, he was the food critic on Fox network’s (WNYW-TV) local morning show, Good Day New York, and he has appeared on Martha Stewart’s national broadcast, appeared many times as a guest on the Food Network, on the Today show, Good Morning America, Live With Regis, as well as many local morning shows. At one time, he was the national spokesman for the National Dairy Council. He continues to make frequent TV appearances on PBS and the Food Network. He produced and appeared in a documentary on New York hot dogs for Japanese public television, was featured in a documentary on New York street food, and is currently participating in a documentary on how the food of immigrants changes in America, and one on the history and lore of the bagel.

Schwartz is now in demand as a restaurant consultant and lecturer. He has lectured extensively before library and museum audiences, including the Brooklyn Museum, the Museum of the City of New York, the Brooklyn Public Library, the Port Washington, N.Y., Greenwich, Conn., and Spring Lake, N.J. public libraries, the 92nd St. Y, and at private clubs, including the Princeton and Columbia Clubs, the Yale Club and the very social Century Club. He has also lectured at metro New York synagogues, as well as at events benefiting many charities, including Jewish Federation, Hadassah, National Council of Jewish Women, Rotary Clubs, and Chambers of Commerce. His lecturing style is casual and entertaining. Indeed, San Francisco radio personality Gene Burns said, “Schwartz is actually a stand-up comic, not the informative lecturer he pretends to be.”

He is listed in Marquis Who’s Who in America.

(http://www.thefoodmaven.com/)

Cookbooks by Arthur Schwartz

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My Cookbook

The Southern Italian Table: Authentic Tastes from Traditional Kitchens

by Arthur Schwartz

5

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My Cookbook

Naples at Table : Cooking in Campania

by Arthur Schwartz

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My Cookbook

Arthur Schwartz’s Jewish Home Cooking

by Arthur Schwartz

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My Cookbook

Arthur Schwartz’s New York City Food

by Arthur Schwartz

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My Cookbook

Soup Suppers

by Arthur Schwartz

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My Cookbook

What To Cook When You Think There’s Nothing in the House To Eat

by Arthur Schwartz