This is the first book to take an in-depth look at the wonders of Sicilian cooking. For millennia, Sicily has been a global crossroads, its cuisine influenced by cultures such as the Greeks, Arabs, Normans, and Spanish. The food is in essence Italian, but accented with exotic Mediterranean touches: pesto punched up with capers, gelato made with pistachios, pasta laced with saffron, and a penchant for sweet-and-sour preparations like caponata and strong flavors like wild fennel and oregano.
The product of years of careful research, “Sicily: The Cookbook” tells the wonderful histories behind the classic dishes as well as how contemporary chefs and home cooks are reinvigorating recipes in modern ways. Complete with travel notes and addresses to plan a trip, “Sicily: The Cookbook” is sure to enchant readers everywhere.
About the Author: From a young age, MELISSA MULLER spent her summers in the Sicilian village of Sant’Anna, where her grandmother was born. She has helmed three acclaimed Sicilian restaurants in New York and has been featured in The New York Times, Saveur, and La Repubblica, as well as on The Food Network, Martha Stewart Radio, and Mike Colameco’s Real Food. She now lives on a farm with organic gardens and orchards in the remote countryside in the heart of Sicily.
Sicily: The Cookbook: Recipes Rooted in Traditions
Written by Melissa Muller, Photographed by Sara Remington
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Publisher: Rizzoli
ISBN: 978-0-8478-4865-2
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