Sicily

by The Silver Spoon Kitchen

Phaidon Press | March 2, 2013 | Hardcover

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Featuring more than 50 simple and authentic recipes from the Silver Spoon kitchen, Sicily is a culinary journey through an island that is unique among the many regions of Italy. Sicily's position away from the mainland, its blend of Arabic and Mediterranean influences and its sun-drenched climate have led to the evolution of one of the country's most distinct and exciting cuisines.

Each chapter examines one of Sicily's provinces, with 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. Each recipe is accompanied by a stunning image of the finished dish, and the beautiful and diverse landscape of Sicily, its produce and its people are illustrated in specially commissioned photographs.

Format: Hardcover

Dimensions: 272 pages, 11 × 7.5 × 1.5 in

Published: March 2, 2013

Publisher: Phaidon Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0714863521

ISBN - 13: 9780714863528

Found in: International

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– More About This Product –

Sicily

Sicily

by The Silver Spoon Kitchen

Format: Hardcover

Dimensions: 272 pages, 11 × 7.5 × 1.5 in

Published: March 2, 2013

Publisher: Phaidon Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0714863521

ISBN - 13: 9780714863528

About the Book

A stunning cookbook containing more than 50 authentic recipes from the tables of Sicily, the most colorful region of Italy. Recipes are accompanied by texts detailing Sicilian ingredients, producers, food markets, and specialty stores.

From the Publisher

Featuring more than 50 simple and authentic recipes from the Silver Spoon kitchen, Sicily is a culinary journey through an island that is unique among the many regions of Italy. Sicily's position away from the mainland, its blend of Arabic and Mediterranean influences and its sun-drenched climate have led to the evolution of one of the country's most distinct and exciting cuisines.

Each chapter examines one of Sicily's provinces, with 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. Each recipe is accompanied by a stunning image of the finished dish, and the beautiful and diverse landscape of Sicily, its produce and its people are illustrated in specially commissioned photographs.

Editorial Reviews

"It seems home cooks can never get enough Italian. . .SicilyPublishers Weekly, Top Ten Cookbooks for Spring