Books: Cooking by Cuisine -> Cooking Mediterranean
Interlink Publishing Group
Published: April 1, 2002
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From Library Journal
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, Inc.
Sicily is where Europe ends and Africa begins, a sun-fired melting pot of East and West.
In this exciting new book, esteemed food and travel writer Clarissa Hyman takes us on a cook's tour of the island, introducing us to the best pasta makers, the finest ingredients, and delicious recipes.
The essence of Sicilian cooking is its
simplicity: the island's top-quality, fresh ingredients require little or no embellishment. Cucina Siciliana's many recipes, organized by times of the day, are perfectly suited to modern lifestyles. Whether you want to make a vitalizing weekend
breakfast, a quick after-work supper, or host a relaxing dinner party, these easy, robustly flavored dishes are sure to provide inspiration and win compliments from family and friends. Handmade pasta, grainy cheeses, pungent herbs, aromatic spices,
crunchy nuts, fresh fish, tender lamb, and a mouth-watering selection of vegetables and fruit provide the basis of more than 75 authentic dishes you'll want to turn to again and again.
With Hyman and photographer Peter Cassidy as guides, you can
travel the coast and interior mountain regions of this romantic and historic island from the comfort of your own armchair. Along the way you'll meet the best bakers and cheesemakers, as well as producers of nuts, olives, lemons, and artichokes. You'll
learn the secrets of artisan pasta manufacturing and perfect espresso, sample the local wines and street food, enjoy the markets and fiestas, and encounter the passionate characters who are placing the island's food at the top of every gourmet's shopping
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