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Phaidon Global Cookbooks
Sicily
A culinary journey through Sicily, featuring more than 50 simple and authentic recipes from the Silver Spoon kitchen
272 pages, Hardcover
First published March 27, 2013
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Displaying 1 - 7 of 7 reviews
April 21, 2013
The five stars is for the beauty of the book; I have yet to actually try making any of the recipes. Once I do, I will revise my review accordingly. However, even if i never make one single recipe, i am so happy i got this book. the pictures are beautiful and i really enjoyed the regional breakdown...a little bit of history, some geography, some climate information, and how all of this has affected food and cooking traditions in Sicily. It's also fascinating to me how many things from the New World became so critical and embedded in Italian/Sicilian cooking...and i'm not talking about just the tomato! In any case, I recommend this book to anyone who loves food cultures, photography, and especially southern Italian cuisine.
September 6, 2016
Lovely cookbook,featuring recipes from the regions of Sicily.
February 21, 2019
A brilliant introduction - region by region - to the food of Sicily. Gorgeous photos, and the recipes I've tried have been delicious! A simply gorgeous book.
May 25, 2013
Bella Sicilia!! This is an amazing, gorgeous cookbook!! Not just a cookbook, though, as it is divided into regions and includes information and history on Sicily, each region, and many of the main ingredients. Sicily is a place that is close to my heart, and this book was a feast for my eyes and soul as well as my stomach! So many of my favorites are here, including probably my favorite Sicilian "street food" of all time, Arancini. Now, the recipe here is for the classic version with a meat sauce in the middle. My favorite arancini have Pecorino (not the aged Pecorino Romano, but a young, softer Pecorino such as my favorite "Primo Sale" or you could use a "Pecorino Toscana", etc), prosciutto and sometimes mozzarella in them instead. It's easy to do that with this recipe, though as you just chop the ingredients up and either replace the filling with the cheese and meat, or even just mix the cheese and meat into the rice mixture. Delicioso!!
Gelato, Sfinci (kind of like an Italian version of a donut, but so much better!! You can also roll them in cinnamon sugar or dust with powdered sugar, which is how we had them, instead of using the syrup if you're in a bit of a hurry.), Cannoli--this version is a little different with candied pumpkin and rum, Panelle (chick-pea fritters) and so many more favorites are included here!
I have found many new recipes I'm dying to try such as Farsumagru (Stuffed veal), Pasticcio di Pollo (Chicken Pie--it has pistachios and almonds in it!), and Gamberi e Capperi (Prawns/shrimp with capers) to name just a few. I love how this book highlights the fact that, though most people immediately think of heavy pasta dishes when they think of Italian or Sicilian food, it is so much more than that! I cook Sicilian a lot, and it's much more about fresh ingredients usually prepared in a simple way to let the flavors shine through. Lots of seafood, vegetables and fruit are eaten, with some pasta and lovely desserts thrown in for fun. This is Sicilian cuisine at its finest. When I am missing Sicily and longing to be there again, this is definitely a book I will be pulling out to immerse myself in while smelling the citrus and ocean scented breezes mingled with incredible food making me feel like I'm at home.
I received a copy of this book from the publisher for an honest review. I received no pressure for a positive review. All thoughts and opinions are my own.
Gelato, Sfinci (kind of like an Italian version of a donut, but so much better!! You can also roll them in cinnamon sugar or dust with powdered sugar, which is how we had them, instead of using the syrup if you're in a bit of a hurry.), Cannoli--this version is a little different with candied pumpkin and rum, Panelle (chick-pea fritters) and so many more favorites are included here!
I have found many new recipes I'm dying to try such as Farsumagru (Stuffed veal), Pasticcio di Pollo (Chicken Pie--it has pistachios and almonds in it!), and Gamberi e Capperi (Prawns/shrimp with capers) to name just a few. I love how this book highlights the fact that, though most people immediately think of heavy pasta dishes when they think of Italian or Sicilian food, it is so much more than that! I cook Sicilian a lot, and it's much more about fresh ingredients usually prepared in a simple way to let the flavors shine through. Lots of seafood, vegetables and fruit are eaten, with some pasta and lovely desserts thrown in for fun. This is Sicilian cuisine at its finest. When I am missing Sicily and longing to be there again, this is definitely a book I will be pulling out to immerse myself in while smelling the citrus and ocean scented breezes mingled with incredible food making me feel like I'm at home.
I received a copy of this book from the publisher for an honest review. I received no pressure for a positive review. All thoughts and opinions are my own.
July 6, 2013
A good companion to Phaidon's Silver Spoon. Not a great many recipes but some good background on Sicily and Sicilian cooking.
May 18, 2015
Beautifully put together cookbook but the Silver Spoon folks that covers Sicilian cooking--I will let you know when i get back from my trip this summer if it reflects the island's cuisine.
May 2, 2017
This is a beautiful book highlighting the simple yet exquisite cuisine of Sicily. I like how it goes region by region. This book is a jewel in the crown of my cookbook collection.
Displaying 1 - 7 of 7 reviews