Sicily

Overview

Featuring more than 50 simple and authentic recipes from the Silver Spoon kitchen, Sicily is a culinary journey through an island that is unique among the many regions of Italy. Sicily's position away from the mainland, its blend of Arabic and Mediterranean influences and its sun-drenched climate have led to the evolution of one of Italy's most distinct and exciting cuisines. Each chapter examines one of Sicily's provinces, with narrative texts that explore the key produce and ingredients that are found in each ...
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Overview

Featuring more than 50 simple and authentic recipes from the Silver Spoon kitchen, Sicily is a culinary journey through an island that is unique among the many regions of Italy. Sicily's position away from the mainland, its blend of Arabic and Mediterranean influences and its sun-drenched climate have led to the evolution of one of Italy's most distinct and exciting cuisines. Each chapter examines one of Sicily's provinces, with narrative texts that explore the key produce and ingredients that are found in each area, such as pasta with sardines from Palermo, and couscous from Trapani, interwoven with the recipes. Specially commissioned photographs of the finished dishes, the beautiful and diverse landscape of Sicily, and its produce and people illustrate the entire book. Suitable for cooks of all levels, Sicily will show you how to impress your family and friends with the dishes and flavors enjoyed by Sicilians for hundreds of years.
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Editorial Reviews

Publishers Weekly
This beautiful cookbook and travelogue features over 50 traditional recipes along with stunning photos that transport readers to the island of “many microclimates”: desert, mountains, hilly inlands, and coastlines. Each chapter covers one of Sicily’s nine provinces, with an introduction that highlights main ingredients and influences, and that stresses peasant cooking—“a tradition of eating what is local, seasonal, and often foraged.” In the chapter on Trapani, the northwestern coast, the editors bring to the table prawns with capers and tuna with potatoes and honey sauce. From Palermo, which has both sea and mountains, comes pasta with sardines and spaghettini fritters. Highlights throughout the book include Messina-style swordfish rolls, fennel sausages with oranges and bread, and sweet-and-sour Nebrodi rabbit. Both adventurous and traditional cooks will be thrilled and inspired by this unique and varied collection of Italian dishes. (May)
From the Publisher
"Sicilian cuisine seems simple, with a splash of Marsala on the veal, a caponata on toast, couscous with seafood and a decorative cassata. But, as the new handsome Sicily explains, the island offers distinctive regional cuisines based on local products. . .And once you sizzle the veal Marsala from Trapani, you'll commit the straight forward recipe to memory and serve it often." - The New York Times

"Think of [Sicily] as more of a travelogue, albeit one peppered with 50 recipes. . .This is the sort of cookbook where the full-page photograph alone of those sarde a beccafico could turn a sardine hater into a lover." - LA Weekly

"It seems home cooks can never get enough Italian. . .Sicily is sure to offer solid, traditional recipes from all the island's provinces." - Publishers Weekly, Top Ten Cookbooks for Spring

"Sicily compiled by the esteemed editors of the Italian classic The Silver Spoon, with 50 regional recipes and more than 150 full-color photos of the countryside and kitchen, offers a new tribute to this storied, sun-drenched land and it's vibrant, varied table. . .This is a great book for travelers, cooks and dreamers, armchair and otherwise." - BookPage

"To capture the entire sense of a place between the covers of one cookbook is no small task. Yet, here is a photo of bobbing fishing boats that feels so close that I can practically smell the salt water. And a woman making fresh couscous that I want to scoop with my hands, and a basket of silvery fresh-caught anchovies for dinner, and spirals of yellow pasta, and. . .and. . .and. Sicily is one of those cookbooks that transports and inspires." - TheKitchn.com

"This beautiful cookbook and travelogue features over 50 traditional recipes along with stunning photos that transport readers to the island. . .Both adventurous and traditional cooks will be thrilled and inspired by this unique and varied collection of Italian dishes." - Publishers Weekly

"This beautiful, extravagantly produced book may be the center piece of your coffee table, through you will likely borrow it when you feel like Italian for dinner." - Portland Book Review, 5-star review

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Product Details

  • ISBN-13: 9780714863528
  • Publisher: Phaidon Press
  • Publication date: 4/2/2013
  • Pages: 271
  • Sales rank: 291,885
  • Product dimensions: 7.50 (w) x 10.70 (h) x 1.40 (d)

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Sort by: Showing 1 Customer Reviews
  • Posted May 25, 2013

    Bella Sicilia!! This is an amazing, gorgeous cookbook!! Not just

    Bella Sicilia!! This is an amazing, gorgeous cookbook!! Not just a cookbook, though, as it is divided into regions and includes information and history on Sicily, each region, and many of the main ingredients. Sicily is a place that is close to my heart, and this book was a feast for my eyes and soul as well as my stomach! So many of my favorites are here, including probably my favorite Sicilian "street food" of all time, Arancini. Now, the recipe here is for the classic version with a meat sauce in the middle. My favorite arancini have Pecorino (not the aged Pecorino Romano, but a young, softer Pecorino such as my favorite "Primo Sale" or you could use a "Pecorino Toscana", etc), prosciutto and sometimes mozzarella in them instead. It's easy to do that with this recipe, though as you just chop the ingredients up and either replace the filling with the cheese and meat, or even just mix the cheese and meat into the rice mixture. Delicioso!!

    Gelato, Sfinci (kind of like an Italian version of a donut, but so much better!! You can also roll them in cinnamon sugar or dust with powdered sugar, which is how we had them, instead of using the syrup if you're in a bit of a hurry.), Cannoli--this version is a little different with candied pumpkin and rum, Panelle (chick-pea fritters) and so many more!

    I have found many new recipes I'm dying to try such as Farsumagru (Stuffed veal), Pasticcio di Pollo (Chicken Pie--it has pistachios and almonds in it!), and Gamberi e Capperi (Prawns/shrimp with capers) to name just a few. I love how this book highlights the fact that, though most people immediately think of heavy pasta dishes when they think of Italian or Sicilian food, it is so much more than that! I cook Sicilian a lot, and it's much more about fresh ingredients usually prepared in a simple way to let the flavors shine through. Lots of seafood, vegetables and fruit are eaten, with some pasta and lovely desserts thrown in for fun. This is Sicilian cuisine at its finest. When I am missing Sicily and longing to be there again, this is definitely a book I will be pulling out to immerse myself in while smelling the citrus and ocean scented breezes mingled with incredible food making me feel like I'm at home.

    I received a copy of this book from the publisher for an honest review. I received no pressure for a positive review. All thoughts and opinions are my own.

    Was this review helpful? Yes  No   Report this review
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