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    Books: Cooking by Cuisine -> Cooking Italian

    The Flavors of Sicily

    Lanza, Anna Tasca
    Field, Carol
    Leone, Alessandro

    Ici La Pr
    Published: September 1, 2001
    ISBN: 1931605017

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    Book Description
    From Publishers Weekly
    This small gem of a book occasionally covers some of the same ground as Lanza's The Heart of Sicily, but it doesn't suffer for it. The chapters are organized by month, from March through September, and each month begins with a description of several holidays, traditions and foods associated with it. Some of these associations are expected (e.g., Holy Week in April), but most are delightfully personal (e.g., Lanza visits the island of Pantelleria each year in June, so this month is dedicated to the famed capers, pastries and other foods of this small, rocky island). The recipes reflect Sicily's bounty of fresh vegetables and fish: Poached Sea Bass; Frittata with Bitter Greens; Rice Salad with Tomatoes, Tuna and Capers. There are also plenty of rich pastries, and these tend to be more labor-intensive. Pastry Peaches, for instance, are made by shaping the dough around walnut shell halves, then detaching them after baking and affixing two halves to each other with whipped cream to create each "peach." The recipes are fine, but the charm is in the background material. Readers will envy the pleasure Lanza and family enjoy when opening and drinking the wine her husband's grandfather started collecting in 1880, just before Europe's vineyards were ravaged by blight. Photos not seen by PW.
    Copyright 1996 Reed Business Information, Inc.--This text refers to the

    Hardcover edition.

    Product Description:
    The author of the acclaimed The Heart of Sicily brings readers back to her homeland for an enticing look at the summer life, traditions, and food of Sicily. Includes 60 recipes, two 16-page color photo inserts and halftones throughout.--This text refers to the

    Hardcover edition.

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