What do you think?
Rate this book
The Sardinian Cookbook: The Cooking and Culture of a Mediterranean Island
Sardinia, the isolated and majestic island off the southwest coast of Italy, has a rich and ancient history as home to different Mediterranean peoples whose customs have intertwined over the centuries. The result is an unparalleled richness of cuisine. The Sardinian Cookbook captures these wonderful flavors, delivering more than 100 easy-to-make recipes that are as healthful as they are delicious.
Sardinia is an island of many distinct landscapes and nationalities, from its rugged interior and breath-taking coastline to its diverse blend of Spanish, French, Italian, and Moorish cultures. From myrtle, saffron, and honey to lamb, seafood, and specialty cheeses, Sardinian food features a broad variety of flavors for any occasion. Many traditional Sardinian recipes are simple and straightforward — reflecting the peasant cuisine heavy on legumes, fresh vegetables, olive oil, and bread. However, it is common for Sardinians to celebrate holidays with lavish feasts and special delicacies: suckling pig, lobster, bottarga (Sardinian caviar), and the full-bodied yet natural flavorings of Sardinian sausages.
Sardinia is an island of many distinct landscapes and nationalities, from its rugged interior and breath-taking coastline to its diverse blend of Spanish, French, Italian, and Moorish cultures. From myrtle, saffron, and honey to lamb, seafood, and specialty cheeses, Sardinian food features a broad variety of flavors for any occasion. Many traditional Sardinian recipes are simple and straightforward — reflecting the peasant cuisine heavy on legumes, fresh vegetables, olive oil, and bread. However, it is common for Sardinians to celebrate holidays with lavish feasts and special delicacies: suckling pig, lobster, bottarga (Sardinian caviar), and the full-bodied yet natural flavorings of Sardinian sausages.
288 pages, ebook
First published January 1, 2013
28 people are currently reading
96 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 3 of 3 reviews
November 4, 2013
Sardinia is the lesser known of Italy's two main islands. Sicily, the more well-known island, is very dear to my heart, and I think that made me even a little more excited to check out the similarities and differences between cooking and culture of the two islands.
This was such a great book, both to read and to cook out of! There is a lovely section on the island itself as well as bits and pieces scattered throughout the book. The recipes are a fascinating array. I have oven roasted potatoes for years, and almost didn't make the recipe for "Potatoes with Mediterranean Herbs" for that reason, but I would have really missed out! I've always roasted my potatoes from a raw state, and I wasn't sure about baking the potatoes for at least 45 minutes AFTER boiling them to a fork tender state. Wow! They were amazing!! Like silk or velvet on the inside with a luscious crust on the outside, they became an instant favorite in my house! I'll be honest; the "Endive with Extra Virgin Olive Oil" was a bust. Even my husband who loves all cooked greens couldn't eat them. The uber-simple "Chicken with Capers" more than made up for the endive. Such a few ingredients, and a simple preparation, but what a flavor!! We had company over and they raved over the chicken as well!
This is a great cookbook to dip into the waters of Sardinian cooking. I'm far from finished with this book as there is so many more recipes that make my mouth water just reading them! I did drop my rating to 4 stars due to the amount of hard-to-find ingredients. Items like myrtle (dried and/or crushed leaves and branches), bottarga, fregola and more may be available in some specialty stores, but most will probably have to order them off the internet.
I received a copy of this cookbook from Agate Publishing for my honest review. All thoughts and opinions are my own.
This was such a great book, both to read and to cook out of! There is a lovely section on the island itself as well as bits and pieces scattered throughout the book. The recipes are a fascinating array. I have oven roasted potatoes for years, and almost didn't make the recipe for "Potatoes with Mediterranean Herbs" for that reason, but I would have really missed out! I've always roasted my potatoes from a raw state, and I wasn't sure about baking the potatoes for at least 45 minutes AFTER boiling them to a fork tender state. Wow! They were amazing!! Like silk or velvet on the inside with a luscious crust on the outside, they became an instant favorite in my house! I'll be honest; the "Endive with Extra Virgin Olive Oil" was a bust. Even my husband who loves all cooked greens couldn't eat them. The uber-simple "Chicken with Capers" more than made up for the endive. Such a few ingredients, and a simple preparation, but what a flavor!! We had company over and they raved over the chicken as well!
This is a great cookbook to dip into the waters of Sardinian cooking. I'm far from finished with this book as there is so many more recipes that make my mouth water just reading them! I did drop my rating to 4 stars due to the amount of hard-to-find ingredients. Items like myrtle (dried and/or crushed leaves and branches), bottarga, fregola and more may be available in some specialty stores, but most will probably have to order them off the internet.
I received a copy of this cookbook from Agate Publishing for my honest review. All thoughts and opinions are my own.
January 12, 2023
very good for many dishes from a Special Pl., Sardinia
I thought there were some dishes that should have been included that we’re not in the book like the thin paper like bread lasagna dishes Sardinia is famous for.. there are many other earthy Authentic dishes I did not see. I do understand space is limited and the ones I did see are very good
I thought there were some dishes that should have been included that we’re not in the book like the thin paper like bread lasagna dishes Sardinia is famous for.. there are many other earthy Authentic dishes I did not see. I do understand space is limited and the ones I did see are very good
January 4, 2014
Americans have been hooked on pizza and pasta since Italian immigrants began dishing it out decades ago. That’s where many of us got our perception of Italian food. Now, with the popularity of travel abroad, that perception is changing.
In The Sardinian Cookbook: The Cooking and Culture of a Mediterranean Island, Viktorija Todorovska breaks the Italian food mold. Through more than 100 recipes, the chef, author, teacher, and sommelier invites readers to savor Sardinia’s ancient history and culture through its unique cuisine. Read our review at: http://www.wanderingeducators.com/bes...
In The Sardinian Cookbook: The Cooking and Culture of a Mediterranean Island, Viktorija Todorovska breaks the Italian food mold. Through more than 100 recipes, the chef, author, teacher, and sommelier invites readers to savor Sardinia’s ancient history and culture through its unique cuisine. Read our review at: http://www.wanderingeducators.com/bes...
Displaying 1 - 3 of 3 reviews