European Cooking, Social Sciences - General & Miscellaneous, European Studies, General & Miscellaneous Cooking, Italian History, Social & Cultural History
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Overview
A marvelous tour through one of Italy's most loved regions, this guide is filled with wonderful gastronomic history and over 100 spectacular, authentic recipes. From pasta to sponge cake to succulent delicacies made in monasteries, here are favorites from the beautiful island in the heart of the Mediterranean. 100+ photos & illustrations.Beginning with the oldest and most elemental components in the sicilian diet, Simeti gives appealing recipes.
Editorials
Publishers Weekly -
Sicily's rich peasant heritage is celebrated in culinary terms; street foods, convent confections and ice cream are among the delectables surveyed. ``Simeti writes exquisitely of the foods of Odysseus and the cult of Aphrodite, of capers `trailing long sprays of coin-shaped leaves,' '' said PW. ``Classic recipes are presented as meticulously as historical data.'' Illustrated. (May)Library Journal
From the author of On Persephone's Island (Knopf, 1986), this is a delightful mix of culinary and social history, with mouth-watering Sicilian recipes included as an added bonus. Simeti begins with the classical era (with Odysseus himself, and a recipe for fava bean soup) and concludes with a chapter on Sicily's special ice creams and gelati; her wit and pleasing style make her observations on food, eating habits, and culture as addictive as some of the dishes she describes. Unusual, and strongly recommended.Book Details
Published
September 1, 1989
Publisher
New York : Knopf, 1989.
Pages
352
Format
Hardcover
ISBN
9780394568508