Naples and the Amalfi Coast by The Silver Spoon Kitchen follows the success of Tuscany, Sicily and Puglia with just as stunning of a book. The coastline, markets and people of this region equal the beauty of its cuisine. 

From Torta Caprese Alle Noci (a chocolate walnut cake) to a Timpano Imbottito Di Scammaro (seafood timbale) - the Naples and Amalfi coast is brilliantly portrayed.

Chapters spotlight key produce and ingredients, from buffalo mozzarella from Benevento and tomatoes from San Marzano to lemons from Sorrento. I made the Lasagne Al Carciofi (lasagna with artichokes) when I first received the book and it was incredible.

Some titles from Phaidon can be intimidating, but the Silver Spoon collection is anything but - totally approachable recipes with inspiring photographs. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.

Special thanks to Phaidon for sharing the following recipe with our members. Be sure to head over to our contest page to win a copy of this book (open to US, Canada, UK and Australia).

ZEPPOLE NAPOLETANE
Neapolitan doughnuts

Preparation time: 45 minutes
Cooking time: 1 hour
Makes: 10-12 doughnuts

Zeppole are one of the pastries traditionally made for the feast of Saint Joseph. In Campania, they are ring-shaped and garnished with cream and a cherry.

INGREDIENT
• 1 cup (250 ml) water
• 6 tablespoons (3 oz/80 g) butter or lard
• pinch of salt
• 1¾ cups (225 g) all-purpose (plain) flour, sifted
• 6 eggs
• grated zest of 1 lemon
• canola oil, for deep-frying

For serving

• powdered (icing) sugar
• cherry jam
• pastry cream

INSTRUCTIONS

Combine the water, butter, and salt in a saucepan and bring almost to a boil, or until the butter is melted. Remove the pan from the heat and add the flour all at once. Stir well with a wooden spoon, return the pan to medium-high heat, and continue to stir vigorously until the mixture pulls away from the sides of the pan. Pour the mixture into a bowl and leave to cool, about 5 minutes. Then beat in the eggs, one at a time. Beat in the lemon zest. Transfer the mixture to a pastry bag with round tip.

Pour enough oil to come halfway up the sides of a medium Dutch oven (casserole) or heavy-bottomed pot. Heat over medium-high heat until it reaches 350°F (180°C). Pipe 2 tablespoons of batter onto a metal slotted spoon, creating a round, ball-like shape. Drop the spoon in the hot oil so that the doughnut rolls off the spoon. Repeat, frying 4 doughnuts at a time, turning the doughnuts over several times until they are golden brown, 1- 2 minutes per side. Remove and drain on a plate lined with paper towels.

Serve warm or at room temperature. Sprinkle with powdered sugar or dollop a spoonful of jam or pastry cream into the middle of the doughnut.
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