by Pamela Sheldon Johns
Hardcover - 272 pages
Sicily is a culinary journey through an island that is unique among the many regions of Italy. Each chapter examines one of Sicily's provinces, with Pamela Sheldon Johns' fascinating narrative texts examining the key produce and ingredients that are found in each area, such as pasta with sardines from Palermo, and couscous from Trapani, interwoven with the recipes from the classic Italian Silver Spoon cookbook series.
"Think of Sicily as more of a travelogue, albeit one peppered with 50 recipes... This is the sort of cookbook where the full-page photograph alone of those sarde a beccafico could turn a sardine hater into a lover." -LA Weekly
"Sicilian cuisine seems simple, with a splash of Marsala on the veal, a caponata on toast, couscous with seafood and a decorative cassata. But, as the new handsome Sicily explains, the island offers distinctive regional cuisines based on local products... And once you sizzle the veal Marsala from Trapani, you'll commit the straight forward recipe to memory and serve it often." -The New York Times