Despite the plethora of books on Italian cooking, Sicily has received little attention. Few book are available other than Mary Taylor Simeti's classic culinary history, Pomp and Sustenance, and Clifford Wright's Cucina Paradiso; Wanda and Giovanna Tornabene's more recent Sicilian Home Cooking offers a very personal interpretation of Sicilian food. Here, British food writer Hyman provides a thoughtful and thoroughly enjoyable glimpse of the heart of Sicily, its history, and its food which she describes as "gastronomy born out of serial conquest," which began with the Greeks and included the Vandals, the Arabs, and the Spanish, all of whose influences are still visible in Sicilian cooking. The 75 recipes are organized by time of day, from breakfast to dinner, and although some of them can be found in more general Italian cookbooks, others will be unfamiliar to most readers. Hyman also includes lovely mini-essays on topics from Sicilian fish markets to Palermo's street food, and vibrant color photographs add to the appeal of her book. For most collections. Copyright 2002 Cahners Business Information.