The Art of Sicilian Cooking
Author | : Anna Muffoletto |
Publisher | : |
Total Pages | : 248 |
Release | : 1971 |
Genre | : Cooking |
ISBN | : |
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Author | : Anna Muffoletto |
Publisher | : |
Total Pages | : 248 |
Release | : 1971 |
Genre | : Cooking |
ISBN | : |
Author | : Melissa Muller |
Publisher | : Rizzoli Publications |
Total Pages | : 354 |
Release | : 2017-03-21 |
Genre | : Cooking |
ISBN | : 0847848655 |
The first book to explore in depth the wonders of Sicilian cooking. For millennia, Sicily has been a global crossroads, its cuisine marked by the different conquering groups drawn to its natural riches, from the Greeks and Arabs to the Normans and Spanish. The food is in essence Italian, but accented with exotic Mediterranean touches: pesto punched up with capers, gelato made with pistachios, pasta laced with saffron, and a penchant for sweet-and-sour preparations like caponata and strong flavors like wild fennel and oregano. Sicily tells the wonderful histories behind the classic dishes but also shows how contemporary chefs and home cooks are reinvigorating recipes in modern ways. The product of years of careful research, Sicily gives a tour of the land’s culinary treasures, from the couscous of Lo Capo and the vines of Mt. Etna to the sea salt of Trapani and the black pigs of Mirto. The book gives foolproof instructions for all the cardinal dishes such as Arancini, Pasta with Sardines, and Swordfish Involtini, but there are also plenty of delicious contemporary recipes, such as Eggplant Parmigiana in a Glass, Butternut Squash Caponata, and Cannoli Millefoglie. Complete with travel notes and addresses to plan a trip, Sicily is sure to enchant readers everywhere. “Melissa shares her lifelong passion for Sicilian food, through firsthand narrative loaded with recipes and beautiful photographs, giving us an insider’s view of this magical island.” —Mike Colameco, host of Mike Colameco’s Real Food
Author | : Mary Taylor Simeti |
Publisher | : Grub Street Publishers |
Total Pages | : 352 |
Release | : 2009-07-19 |
Genre | : Cooking |
ISBN | : 1908117915 |
The definitive guide to Sicilian cooking filled with authentic, hard-to-find recipes from this sun-drenched island. Gleaned from the author’s friends, family, and acquaintances on the island of Sicily, Sicilian Food is a delicious journey through the food, traditions, and recipes of this corner of the world. Mary Taylor Simeti, an American who married a Sicilian, set out to discover the food of her husband firsthand. She haunted former convents and palaces where Palermo’s libraries have been maintained. She tested each ancient recipe herself and updated the methods, providing clear and easy-to-follow directions. The book reflects the unique culture of Sicily, both the external influences of a series of conquerors and the domestic changes brought about by peasant, clergy, and aristocrat alike. There are recipes using the vegetable abundance of the Sicilian landscape, recipes for ice cream or granita, and recipes with names like Virgins’ Breasts and Chancellor’s Buttocks. Rich with history, the book draws from Sicilian archives and museums and quotes from Homer, Plato, Apicius, Lampedusa, and Pirandello—offering not only a culinary adventure but also an experience that feels like traveling to Sicily.
Author | : Antoinette Silicato |
Publisher | : |
Total Pages | : 112 |
Release | : 2012 |
Genre | : Cooking, Italian |
ISBN | : 9781881901877 |
An American jazz-pop singer connects with family roots and food in Sicily
Author | : Fabrizia Lanza |
Publisher | : Union Square & Co. |
Total Pages | : 495 |
Release | : 2023-09-26 |
Genre | : Cooking |
ISBN | : 1454952989 |
Set on one of the oldest and largest estates in Sicily, you’ll find Casa Vecchie, where all the food is either sustainably grown or wild. Here you’ll find the Anna Tasca Lanza Center for Sicilian Food and Culture, one of the most respected culinary sites in Europe. Now run by Anna’s daughter, Fabrizia, the school’s programming extends beyond cooking into food heritage and farming. Chefs and food professionals like Alice Waters, David Tanis, Jody Adams, and Emiko Davies return again and again to reacquaint themselves with farm-to-table Italian cooking. Curated by Fabrizia, Coming Home to Sicily celebrates the authentic flavors of Sicily, as well as the harmonious connection between land, producer, and food. The recipes include her family’s renditions of traditional dishes, such as Frittata with Fava Beans, Eggplant Caponata, Mint and Garlic–Stuffed Swordfish, and Risotto with Green Cauliflower and Almonds, as well at-home versions of Sicily’s famous street food, such as Panelle (chickpea fritters), Casatelle (ricotta-filled turnovers), and Cannoli. Filled with photographs that capture the beauty and abundance of the land, this captivating book will be your go-to for timeless dishes from one of the world’s most beloved culinary regions.
Author | : Maria Lo Pinto |
Publisher | : |
Total Pages | : 188 |
Release | : 2012-04-05 |
Genre | : Cooking |
ISBN | : 9781447450252 |
Author | : Cettina Vicenzino |
Publisher | : Penguin |
Total Pages | : 527 |
Release | : 2020-03-18 |
Genre | : Cooking |
ISBN | : 0744024919 |
Embark on the enchanting culinary journey and experience the culinary delights of the Sicilian diet. Join Sicilian cook, writer, and photographer Cettina Vicenzino as she shares more than 70 authentic and mouth-watering recipes from this unique Mediterranean island. While only a few miles from Italy, Sicily's heritage is proudly distinct from that of the mainland, favoring dishes packed with spices, citrus fruits, cheeses, olives, tomatoes, eggplants, and seafood. Featuring three strands of Sicilian cooking - Cucina Povera (peasant food), Cibo di Strada (street food), and Cucina dei Monsù (sophisticated food) - alongside profiles on local chefs and food producers, The Sicily Cookbook invites you to discover the island's culinary culture and let your summer cooking burst with Mediterranean sunshine.
Author | : Peter Robb |
Publisher | : Farrar, Straus and Giroux |
Total Pages | : 484 |
Release | : 2014-08-05 |
Genre | : Travel |
ISBN | : 1466861290 |
A New York Times Book Review Notable Book of the Year A New York Public Library Best Book of the Year From the author of M and A Death in Brazil comes Midnight in Sicily. South of mainland Italy lies the island of Sicily, home to an ancient culture that--with its stark landscapes, glorious coastlines, and extraordinary treasure troves of art and archeology--has seduced travelers for centuries. But at the heart of the island's rare beauty is a network of violence and corruption that reaches into every corner of Sicilian life: Cosa Nostra, the Mafia. Peter Robb lived in southern Italy for over fourteen years and recounts its sensuous pleasures, its literature, politics, art, and crimes.
Author | : Giorgio Locatelli |
Publisher | : Harper Collins |
Total Pages | : 621 |
Release | : 2012-12-26 |
Genre | : Cooking |
ISBN | : 0062130382 |
From Giorgio Locatelli, bestselling author of Made in Italy, comes an exquisite cookbook on the cuisine of Sicily, which combines recipes with the stories and history of one of Italy’s most romantic, dramatic regions: an island of amber wheat fields, lush citrus and olive groves, and rolling vineyards, suspended in the Mediterranean Sea. Mapping a culinary landscape marked by the influences of Arab, Spanish, and Greek colonists, the recipes in Made in Sicily showcase the island’s diverse culinary heritage and embody the Sicilian ethos of primacy of quality ingredients over pretentiousness or fuss in which “what grows together goes together.”
Author | : Clifford A. Wright |
Publisher | : |
Total Pages | : 274 |
Release | : 1992 |
Genre | : Cooking |
ISBN | : 9780671769260 |
Describes the history of Sicily's cuisine and provides a selection of recipes for appetizers, salads, soups, pasta, meat, poultry, fish, vegetables, desserts, and drinks