The Sicily Cookbook: Authentic Recipes from a Mediterranean Island

DK. Apr. 2020. 240p. ISBN 9781465491107. $30. COOKING
Triangular in shape and bordered by three seas, Sicily is the largest island in the Mediterranean and distinctly its own land. The theme of threes carries into cook, writer, and photographer Vicenzio’s selection of recipes: Cucina dei Monsù (“aristocratic,” French-influenced), cibo di strata (street food), and cucina povera (“food of the poor”). Part cookbook, part travelog, this work guides readers through the island’s people and cuisines, from Primi pastas to Dolci sweets. Recipes range in complexity, from fried fava beans, a popular snack, to dishes featuring possibly unexpected flavor combinations, such as sweet meatballs with almonds and cinnamon. Recipe instructions are informal in tone, while detailed enough for casual cooks to follow. Measurements are provided in metric and U.S. units, as well as approximate preparation time and servings. Most include enticing photographs of the final plated product. Vincenzio’s landscapes and portraits of native Sicilians are just as captivating.
VERDICT This beautiful book will appeal to readers who want to try making authentic Sicilian fare or who want to learn more about Sicily through its food.

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