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Books: Cooking by Cuisine -> Cooking Italian
The Sicilian Gentleman's Cookbook
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by:
Baratta, Don
Walker, George
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Publisher:
Firefly Books Ltd
Published: March 1, 2002
ISBN: 1552096327
Format:Paperback
Pages:272
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Book Description
From Publishers Weekly
Baratta delivers a charming, rustic debut cookbook reflecting the influences of the Arabs, Moors and Greeks who occupied the Italian island of Sicily. Interspersed with anecdotes, Old World wisdom and explanations of Sicilian
customs, the book is written in the lively syntax of Baratta's father ("I know of a musically inclined young man who would sing an aria from Turandot at the sight of a ripe melon, but this demonstration of exuberance I feel to be misplaced"), the
"Sicilian gentleman" from whom Baratta inherited these recipes. Baratta relies on traditional Sicilian ingredients like luscious plum tomatoes, lean ground beef, Marsala wine and local Romano cheese. From the versatile Beef and Bread Crumb Filling and
the traditional Veal Scaloppine to the Pasta with Eggplant, the flavors conjure an atmosphere of rural, sun-drenched simplicity that is echoed by the design of the book, a straightforward layout enlivened with elegant line drawings. Dishes range from
antipasto to pastry, including rich soups, traditional pastas, local seafood, chicken and meats. Vegetables are also given their own section with much emphasis placed on stuffing, "an old Arab trick we became addicted to." Recipes like the Roast Peppers,
the traditional Basil Sauce (Pesto) and the Baked Fillet of Sole in Wine Sauce are clear-cut and easily manageable by cooks of any skill level. (Apr.)
Copyright 2002 Reed Business Information, Inc.
Product Description:
The Sicilian
Gentleman's Cookbook is a son's tribute to his the father, "The Old Man" -- an Old World gent renowned as much for his cooking as for his delightful stories and outrageous claims. By the time you've finished reading his book you may not be convinced that
Sicilians are responsible for chicken soup, rice, and pasta (as the Old Man claims) but you may well believe they invented laughter.
The writing style is relaxed and conversational. The recipes -- more than 160 -- combine Sicilian and American
influences and include antipasto and salads; vegetables; soups and stews; pasta and sauces; seafood; poultry and meat; and sweets.
The dishes are all simple, authentic, and delicious: - A Meatloaf Like No Other (combines Italian sausage, pine
nuts, olives and wine) - Shellfish Marinara 1, 2, and 3 (each a distinct version) - Pasta with Polpette (Sicilian meatballs that have a flattened oval shape, much like a stepped-on football. Odd they may look, but they're never tough since you need brown
only two sides) - Pasta with Beans, Pasta with Artichokes, Pasta with Cauliflower, Pasta with Eggplant - An abundance of recipes for chicken and for fish -- and one for chicken with fish (plus a handful of dried figs) - Traditional veal dishes - Desserts
that include holiday pastries, a ricotta pie, and a Sicilian rice pudding
Readers not familiar with Sicilian cooking are in for a treat. The food of the Mediterranean's largest island was influenced by the people who conquered it. From the Arabs
and Moors come stuffed vegetables and the use of dried fruits and pine nuts. From the Greeks come olive oil and lemon. It is a simpler cuisine than that of the north, emphasizing leaner ingredients. For Sicilians, seafood is more important than meat, and
lamb is more likely to be seen on the table than is pork.
The Sicilian Gentleman's Cookbook is filled with all the warmth, love, and happiness of the home that the Old Man created. The recipes are generously garnished with anecdotes and
old-world philosophy.
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