Synopses & Reviews
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 the country's most distinct and exciting cuisines.
Each chapter examines one of Sicily's provinces, with fascinating narrative texts examining 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. Each recipe is accompanied by a stunning image of the finished dish, and the beautiful and diverse landscape of Sicily, its produce and its people are illustrated in specially commissioned photographs.
"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." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"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