The Sicily Cookbook
Authentic Recipes from a Mediterranean Island
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- £7.99
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- £7.99
Publisher Description
Get a taste of the unique fusion of flavours that Sicilian food has to offer!
?Packed with more than 70 Sicilian recipes, all accompanied by evocative food photography from the island, this Italian cookbook will bring the Mediterranean sunshine into your kitchen.
Discover authentic Italian cooking at its finest with this Sicilian recipe book. Here's what's inside:
- More than 70 Sicilian sweet and savoury recipes, from Pasta Alla Norma, grilled octopus, and Sicilian baked sausage to arancini with tuna, Jerusalem artichokes with black lentils, and Sicilian orange bread
- Recipes include appetisers, main courses, individual dishes, side dishes, desserts, and drinks
- Easy-to-follow cooking instructions with preparation times
- Stunning full-page food photography with atmospheric scenes of Sicilian architecture and landscapes
- Features on local chefs, food developers, and producers
Embark on a culinary trip of a lifetime with Sicilian cook, writer and photographer, Cettina Vicenzino. While only a few miles from Italy, Sicily's heritage is proudly distinct from that of the mainland, favouring dishes packed with spices, citrus fruits, cheeses, olives, tomatoes, aubergines, and seafood.
Bring the food of Sicily to your table with recipes ranging from smoked tuna to pasta with Trapani pesto. This Sicilian cookbook features three strands of Sicilian cooking - Cucina Povera (peasant food), Cibo di Strada (street food), and Cucina dei Monsù (sophisticated food). It also includes profiles of local chefs and food heroes.
Whether you're a lover of Italian and Sicilian food or want to explore the Mediterranean diet, The Sicily Cookbook will be sure to hit the spot!
PUBLISHERS WEEKLY
Sicilian-born, German-raised writer Vicenzino beautifully captures Sicily's traditions and quirks with stunning images and insightful text in her U.S. debut. Biographical sketches of Sicilians tie the recipes together: for example, Elvira, who owns a bed-and-breakfast in Agrigento, explains how her mother makes jarred tomato puree and from that the intense extract known as stratt which in turn appears in a pasta recipe from the mayor of Palermo. A few items such as almonds used in cinnamon-scented meatballs and a blancmange pudding are treated to contextual histories. Recipes are specific and include suggestions for the type of olive oil and the preferred eggplant variety for the island's signature pasta alla norma. Unsurprisingly for the cuisine of an island "embraced by three seas," main courses rely heavily on seafood, and the sea seeps into other areas as well, such as a side dish of potatoes cooked in seawater. Dessert options include a cassata torte and a strawberry granita. The author notes that "a cookbook is not supposed to be a substitute for a country and its flavors" and instead is meant to "evoke a cooking culture" and inspire readers to learn more. This volume easily succeeds as an inspiring introduction to the flavors of Sicily.
