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Author: Victoria Granof
Publisher: William Morrow Cookbooks
ISBN: 9780060393236
Category : Cooking
Languages : en
Pages : 232
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Book Description
There's nothing subtle about Sicily. From the towering cake known as the Triumph of Gluttony to the pert cherry-topped pastries called Virgin's Breasts to puckery, palate-tingling ices made from the island's luscious lemons and tangerines, Sicily is known for its audacious -- and delicious -- desserts. Pastry chef and food stylist Victoria Granof has traveled throughout Sicily learning sweet secrets and local lore from the island's pastry chefs and home bakers, and the result is Sweet Sicily, a lushly photographed exploration of authentic Sicilian pastry-making. For more than two thousand years, Sicily has been coveted for its fertile land and unique location in the Mediterranean. The Greeks, Romans, Normans, Austrians, French, Bourbons, and Saracens have all landed on its shores, and in turn left their imprints on its food. Granof's magical tour takes us to Modica, where Franco and Pierpaolo Ruta of the Antica Dolceria Bonajuto create chocolate pastries using a five-hundred-year-old recipe that originated with the island's Bourbon conquerors, and to the Baroque town of Noto, where master pastry chef Corrado uses jasmine blossoms planted by Saracens more than a thousand years ago to flavor his jasmine gelato. Granof goes on a quest to find the most authentic ingredients and recipes, including delectable homemade ricotta made from the milk of sheep that graze on fragrant herbs and pistachios that grow in the shadow of Mount Etna, the island's still active volcano. In Sicily, every holiday and festival has its proper sweet accompaniment: marzipan lambs at Easter, honeyed pastry fritters at Christmas, crunchy, clove-scented cookies called "bones of the dead" for All Soul's Day. Granof explores these customs and festivals, gathering heirloom recipes, along with local anecdotes and advice. In addition to sweets that are already familiar to Americans, such as cannoli, cassata, and lemon ice, she introduces us to dozens of delectable pastries, confections, and cookies that are destined to become favorites as well. With a guide to festivals and pastry shops throughout the island, and nearly one hundred recipes formulated for use in American kitchens, Sweet Sicily is an unforgettable exploration of the desserts of the world's most beguiling island.
Author: Victoria Granof
Publisher: William Morrow Cookbooks
ISBN: 9780060393236
Category : Cooking
Languages : en
Pages : 232
Get Book Here
Book Description
There's nothing subtle about Sicily. From the towering cake known as the Triumph of Gluttony to the pert cherry-topped pastries called Virgin's Breasts to puckery, palate-tingling ices made from the island's luscious lemons and tangerines, Sicily is known for its audacious -- and delicious -- desserts. Pastry chef and food stylist Victoria Granof has traveled throughout Sicily learning sweet secrets and local lore from the island's pastry chefs and home bakers, and the result is Sweet Sicily, a lushly photographed exploration of authentic Sicilian pastry-making. For more than two thousand years, Sicily has been coveted for its fertile land and unique location in the Mediterranean. The Greeks, Romans, Normans, Austrians, French, Bourbons, and Saracens have all landed on its shores, and in turn left their imprints on its food. Granof's magical tour takes us to Modica, where Franco and Pierpaolo Ruta of the Antica Dolceria Bonajuto create chocolate pastries using a five-hundred-year-old recipe that originated with the island's Bourbon conquerors, and to the Baroque town of Noto, where master pastry chef Corrado uses jasmine blossoms planted by Saracens more than a thousand years ago to flavor his jasmine gelato. Granof goes on a quest to find the most authentic ingredients and recipes, including delectable homemade ricotta made from the milk of sheep that graze on fragrant herbs and pistachios that grow in the shadow of Mount Etna, the island's still active volcano. In Sicily, every holiday and festival has its proper sweet accompaniment: marzipan lambs at Easter, honeyed pastry fritters at Christmas, crunchy, clove-scented cookies called "bones of the dead" for All Soul's Day. Granof explores these customs and festivals, gathering heirloom recipes, along with local anecdotes and advice. In addition to sweets that are already familiar to Americans, such as cannoli, cassata, and lemon ice, she introduces us to dozens of delectable pastries, confections, and cookies that are destined to become favorites as well. With a guide to festivals and pastry shops throughout the island, and nearly one hundred recipes formulated for use in American kitchens, Sweet Sicily is an unforgettable exploration of the desserts of the world's most beguiling island.
Author: Rosetta Costantino
Publisher: Ten Speed Press
ISBN: 1607744023
Category : Cooking
Languages : en
Pages : 226
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Book Description
An authentic guide to the festive, mouthwatering sweets of Southern Italy, including regional specialties that are virtually unknown in the US, as well as variations on more popular desserts such as cannoli, biscotti, and gelato. As a follow-up to her acclaimed My Calabria, Rosetta Costantino collects 75 favorite desserts from her Southern Italian homeland, including the regions of Basilicata, Calabria, Campania, Puglia, and Sicily. These areas have a history of rich traditions and tasty, beautiful desserts, many of them tied to holidays and festivals. For example, in the Cosenza region of Calabria, Christmas means plates piled with grispelle (warm fritters drizzled with local honey) and pitta 'mpigliata (pastries filled with walnuts, raisins, and cinnamon). For the feast of Carnevale, Southern Italians celebrate with bugie ("liars"), sweet fried dough dusted in powdered sugar, meant to tattle on those who sneak off with them by leaving a wispy trail of sugar. With fail-proof recipes and information on the desserts' cultural origins and context, Costantino illuminates the previously unexplored confectionary traditions of this enchanting region.
Author: Matthew Fort
Publisher: Macmillan
ISBN: 1429995025
Category : Travel
Languages : en
Pages : 338
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Book Description
Replete with authentic Siclian recipes culled directly from the out of the way island stoves and cafe kitchens that cook them, Sweet Honey, Bitter Lemons presents a travelogue for seasoned travelers, and lovers of all things Italian. At the age of twenty-six Matthew Fort first visited the island of Sicily. He and his brother arrived in 1973 expecting sun, sea and good food, but they were totally unprepared for the lifelong effect of this most extraordinary place. Thirty years later and a bit wiser—but no less hungry—Matthew finally returns. Travelling around the island on his scooter, Monica, he samples exquisite antipasti in rundown villages and delicate pastries in towns tumbling down vertical hillsides, and goes fishing for anchovies underneath a sky scattered with stars. Once again this enigmatic island casts its spell as Matthew rediscovers its beauty, the intensity of its flavors, and finds himself digging into the darkness of Sicily's past as well as some mysteries of his own.
Author: Nick Malgieri
Publisher: Little Brown
ISBN: 9780316545198
Category : Cooking
Languages : en
Pages : 276
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Book Description
COOKING/WINE
Author: Alessandra Dammone
Publisher:
ISBN: 9788895218687
Category : Cooking
Languages : en
Pages : 0
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Book Description
Sweet, intense, and colorful is how Sicilian pastries will appear to the fortunate eyes seeing them for the first time. Those who have time to get to know them well, however, will also find it sensual, dramatic, and irreverent. Making pastries in Sicily is never a purely gastronomic issue; it may be a declaration of love, social ostentation of personal wealth, or even a way of mocking a defeated enemy. It is a gesture that involves countless intentions, coded and described in stories rooted in the mists of time. This anthology collects some of those stories and the most delicious Sicilian sweets, illustrated by poignant images and accompanied by some personal tips. The scents of childhood and cherished memories are bound together by one certainty: In Sicily, a sweet is never something that is just good to eat. It is a magical microcosm, an ancient tale, a legend that demands to be told.
Author: American Guernsey Cattle Club
Publisher:
ISBN:
Category : Cattle
Languages : en
Pages : 724
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Book Description
Author: Fodor's Travel Guides
Publisher: Fodor's Travel
ISBN: 1640975284
Category : Travel
Languages : en
Pages : 540
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Book Description
Whether you want to hike Mt. Etna, explore Palermo, or eat like a duke in Siracusa, the local Fodor’s travel experts in Sicily are here to help! Fodor’s Sicily guidebook is packed with maps, carefully curated recommendations, and everything else you need to simplify your trip-planning process and make the most of your time. This new edition has been fully-redesigned with an easy-to-read layout, fresh information, and beautiful color photos. Fodor’s Venice travel guide includes: AN ILLUSTRATED ULTIMATE EXPERIENCES GUIDE to the top things to see and do MULTIPLE ITINERARIES to effectively organize your days and maximize your time MORE THAN 10 DETAILED MAPS to help you navigate confidently COLOR PHOTOS throughout to spark your wanderlust! HONEST RECOMMENDATIONS on the best sights, restaurants, hotels, nightlife, shopping, performing arts, activities, side-trips, and more PHOTO-FILLED “BEST OF” FEATURES on “Best Historical Sites”, “Best Beaches”, and more TRIP-PLANNING TOOLS AND PRACTICAL TIPS including when to go, getting around, beating the crowds, and saving time and money HISTORICAL AND CULTURAL INSIGHTS providing rich context on the local people, politics, art, architecture, cuisine, geography and more SPECIAL FEATURES on “What to Eat and Drink” and “What to Buy” LOCAL WRITERS to help you find the under-the-radar gems Italian LANGUAGE PRIMERS with useful words and essential phrases UP-TO-DATE COVERAGE ON: Palermo, Trapani, Mt. Etna, Marsala, Segesta, Cefalù, Catania, the Aeolian Islands, Messina, Acireale, Siracusa, Ragusa, and more Planning on visiting more places in Italy? Check out Fodor’s Essential Italy, Fodor’s Best of Italy, Fodor’s Rome, Fodor’s Florence and Tuscany, Fodor’s Venice, and Fodor’s Amalfi Coast, Capri & Naples. *Important note for digital editions: The digital edition of this guide does not contain all the images or text included in the physical edition. ABOUT FODOR'S AUTHORS: Each Fodor's Travel Guide is researched and written by local experts. Fodor’s has been offering expert advice for all tastes and budgets for over 80 years. For more travel inspiration, you can sign up for our travel newsletter at fodors.com/newsletter/signup, or follow us @FodorsTravel on Facebook, Instagram, and Twitter. We invite you to join our friendly community of travel experts at fodors.com/community to ask any other questions and share your experience with us!
Author: Habeeb Salloum
Publisher: Bloomsbury Publishing
ISBN: 0857723308
Category : Cooking
Languages : en
Pages : 272
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Book Description
Which dessert is named after the heroic third-century Queen Zenobia of Palmyra? Which luscious rice pudding shares its name with the eighth-century Abbasid Caliph al-Ma'mun? How does one make the perfect Baqlawah? Blending cookery with culture and recipes with history, this is the fascinating and delectable story of traditional Arab sweets. The authors here take us on a culinary journey across Iraq, Syria, Egypt and al-Andalus, presenting readers with clear and easy-to-recreate recipes from across the medieval Arab world. Filling the tables of caliphs and noblemen, these sumptuous desserts of saffron and rose water conjure the opulence and grandeur of the medieval Islamic world. Bringing together tenth- to fourteenth-century Arabic texts, the authors retrace the history of these sweet dishes, reviving the original recipes and following their development and influence over the centuries into non-Arabic speaking lands. Honey, dates, figs and pomegranates are just a few ingredients featured in this exquisite selection of mouth-watering desserts which have been modernised for cooks to try at home, all woven together with medieval poems and stories. From delicious pastries, filled with pistachios and fragrant syrups, to luscious puddings, biscuits, and pies, it is the ideal addition to any kitchen. A unique insight into Middle Eastern culinary history, this book is a must-have for anyone with a sweet tooth.
Author: Lawna Mackie
Publisher: Lawna Mackie
ISBN: 1775390527
Category : Fiction
Languages : en
Pages : 318
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Book Description
Raven knows no one will believe her. Giant tiger-like creatures did not just leap from the clouds, and invisible forces do not just save your life during Sahara Desert sandstorms. Impossible, they always said, scolding her at the age of twelve. Ten years later, Raven knows the impossible is possible, and finds herself tormented with many unanswered questions concerning her birth and her mother’s mysterious disappearance. Perhaps falling in love with Nevar, an emotionless and bodiless Storm God isn’t a good idea, but the attraction they feel for one another is impossible to deny. Soon it becomes clear that he is the only one who can unravel her puzzling past and perhaps save her life. But an evil Sea Goddess knows exactly who Raven is, and even more importantly…what she is.
Author:
Publisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 1076
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Book Description
