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Sicily: Recipes from an Italian Island (English Edition) Format Kindle
Description du produit
Quatrième de couverture
Now Italian aficionados, Katie and Giancarlo Caldesi, head to the island to immerse themselves in its diverse food scene. Starting in the capital, Palermo, the couple come across some exciting street food that features tasty Arancini (rice balls stuffed with meat sauce and cheese) to lesser know gems such as Panelle (garbanzo bean fritters), and Sfincione, a thick Sicilian pizza, topped with tomatoes, onions, anchovies, and casciocavallo cheese.
In Trapani they try a fish couscous and then head to Noto, where almonds dominate in some memorable desserts, including a classic Semifreddo and a refreshing Almond Granita (served with fresh brioche, for dunking). Nor would any Sicilian book would be complete without Pasta Alla Norma (pasta with tomatoes and eggplants) and the classic, ricotta-filled sweet delight Cannoli.
--Ce texte fait référence à l'édition hardcover.
Biographie de l'auteur
Détails sur le produit
- ASIN : B01JLY1UVI
- Éditeur : Hardie Grant London; 1er édition (20 octobre 2016)
- Langue : Anglais
- Taille du fichier : 63486 KB
- Synthèse vocale : Activée
- Lecteur d’écran : Pris en charge
- Confort de lecture : Activé
- X-Ray : Non activée
- Word Wise : Activé
- Nombre de pages de l'édition imprimée : 272 pages
- Classement des meilleures ventes d'Amazon : 125,613 en Boutique Kindle (Voir les 100 premiers en Boutique Kindle)
- Commentaires client :
Meilleurs commentaires provenant d’autres pays
I love this style of book where you can really get a sense of the place as in their other books. A great preabmble followed by the reference of food.
In many ways Sicilian food is very like the food of the rest of the country but there are a few twists:
1. Sicily has been occupied by many different countries since the Greeks over two thousand years ago – the Phoenician/Carthaginians, the Romans, the Byzantines and the Normans. Each has left their own mark on the Sicilian cuisine.
2. Its geographical position – at the crossroads of the Mediterranean, halfway between Africa and Europe, facing both east and west.
3. It has always been a very poor country dependent on local produce.
This book introduces us to Sicily and gives a brief outline of its history. It is full of pictures and is a joy to browse through.
But how does it rate as a cookbook?
It is all right. After the introduction there are sections on:
• Palermo & its street food
• Pasta, Rice & Couscous
• Meat & Poultry
• Dolci & Cocktails
The emphasis is on food that is quick and easy to make, so there are not recipes for some of the famous sweet Sicilian pastries like canolli which are quite complicated to make, but there are excellent sections on arancini (Montalbano’s favourite!) and ice cream. There are also more recipes for aubergines than you usually see.
What I especially like about this book is that it shows you how to make really delicious food simply, using very few ingredients. It demonstrates very clearly that delicious doesn’t have to be complicated or expensive and that you can produce something good to eat very quickly.
If you want to immerse yourself in the cuisine (cucina?) of Sicily then go for one of the heavyweight books like The Silver Spoon, or Locatelli, but if want quick and easy recipes that will give you an authentic flavour of Sicily, you won’t go far wrong with this.