Book Size: 9.25" x 10.25"

Pages: 160

Format: Hardback & Paperback

ISBN: 9781566564335 HB
ISBN: 9781566564342 PB

Imprint: Interlink Books

Edition: 1

Photography by: Peter Cassidy

Illustrations: full-color photos

Awards: Winner of the Glenfiddich Food Writer of the Year Award

Category:

Cucina Siciliana

By • Photography by Peter Cassidy

Paperback $ 20.00 | Hardback $ 26.95

“Hyman provides a thoughtful and thoroughly enjoyable glimpse of the heart of Sicily, its history, and its food-which she describes as ‘gastronomy born out of serial conquest,’ which began with the Greeks and included the Vandals, the Arabs, and the Spanish, all of whose influences are still visible in Sicilian cooking. The 75 recipes are organized by time of day, from breakfast to dinner, and although some of them can be found in more general Italian cookbooks, others will be unfamiliar to most readers. Hyman also includes lovely mini-essays on topics from Sicilian fish markets to Palermo’s street food, and vibrant color photographs add to the appeal of her book.” – Library Journal

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About this book

Sicily is where Europe ends and Africa begins, a sun-fired melting pot of East and West. In this exciting new book, esteemed food and travel writer Clarissa Hyman takes us on a cook's tour of the island, introducing us to the best pasta makers, the finest ingredients, and delicious recipes.

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About the author

Clarissa Hyman is a freelance food and travel writer. In 2000, she won the prestigious Food Journalist of the Year award from the Guild of Food Writers. A former television producer, she brings to her evocative writing a love of storytelling, an interest in people and places, plus a lifelong passion for good food. Hyman has contributed to a wide range of publications including Food and Travel, Country Living, and The Times (London).

Reviews

“Hyman provides a thoughtful and thoroughly enjoyable glimpse of the heart of Sicily, its history, and its food-which she describes as “gastronomy born out of serial conquest, ” which began with the Greeks and included the Vandals, the Arabs, and the Spanish, all of whose influences are still visible in Sicilian cooking. The 75 recipes are organized by time of day, from breakfast to dinner, and although some of them can be found in more general Italian cookbooks, others will be unfamiliar to most readers. Hyman also includes lovely mini-essays on topics from Sicilian fish markets to Palermo’s street food, and vibrant color photographs add to the appeal of her book.” – Library Journal

“Cucina Siciliana focuses on everyday foods from Italy’s southernmost province. There, as Clarissa Hyman points out, the influence of North Africa varies typical Italian dishes. Couscous appears as well as accustomed pastas. Rich, ultra thick tomato paste dried in the sun colors many dishes, and mint’s aromas season others. Hyman’s recipes are relatively easy to follow…Spectacularly rendered photographs reproduce Sicily’s intense Mediterranean colors.” – Booklist

“Hyman showcases 75 dishes that selectively and impressively reflect the scope and breadth of that culinary heritage…Cucina Siciliana is an enthusiastically recommended addition to any kitchen cookbook collection.” – Bookwatch

“In warm weather, the ideal meal is quick to make, simple to throw together, and relies on a short list of ingredients that either pack plenty of flavor or carry it well…These principles are demonstrated in many of the vegetable and pasta recipes in Clarissa Hyman’s Cucina Siciliana.” – AP Syndicated Vegetarian Cooking Column by Jason Hirsch “A cook’s tour of a sun-fired island that’s long been a melting pot of visiting cultures.” – Publishers Weekly

“Americans have decided to eat at home, and they want cookbooks instead of carryout. They are reaching for friendly cookbooks that conjure a warm kitchen filled with the smells of home cooking… The friendliest of cookbooks touch the cuisines of ethnic cultures that cherish home, food, and family….The primal warmth and safety of the kitchen lie beneath the shiny trappings of the best ethnic cookbooks. Their recipes are like love letters from one cook to another, the scribbled gifts from mothers and grandmothers to their descendants. This is true of Clarissa Hyman’s Cucina Siciliana…sleek but soothing…well adjusted…uncomplicated, beautiful, and practical. Cucinawill cast a spell on readers as soon as they open it. Hyman’s recipes beg cooks to prepare them.” – Foreword Magazine

Additional information

Author

Hyman, Clarissa

Edition

1

Inprint

Interlink Books

Pages

160

Illustrator

Cassidy, Peter

Illustrations

full-color photos

Author Home

UK

Awards

Winner of the Glenfiddich Food Writer of the Year Award

Format

9 1/4"å x 10 1/4"å

Reviews

"Hyman provides a thoughtful and thoroughly enjoyable glimpse of the heart of Sicily , its history , and its food-which she describes as "gastronomy born out of serial conquest , " which began with the Greeks and included the Vandals , the Arabs , and the Spanish , all of whose influences are still visible in Sicilian cooking. The 75 recipes are organized by time of day , from breakfast to dinner , and although some of them can be found in more general Italian cookbooks , others will be unfamiliar to most readers. Hyman also includes lovely mini-essays on topics from Sicilian fish markets to Palermo's street food , and vibrant color photographs add to the appeal of her book." – Library Journal "Cucina Siciliana focuses on everyday foods from Italy's southernmost province. There , as Clarissa Hyman points out , the influence of North Africa varies typical Italian dishes. Couscous appears as well as accustomed pastas. Rich , ultra thick tomato paste dried in the sun colors many dishes , and mint's aromas season others. Hyman's recipes are relatively easy to follow…Spectacularly rendered photographs reproduce Sicily's intense Mediterranean colors." – Booklist "Hyman showcases 75 dishes that selectively and impressively reflect the scope and breadth of that culinary heritage…Cucina Siciliana is an enthusiastically recommended addition to any kitchen cookbook collection." – Bookwatch "In warm weather , the ideal meal is quick to make , simple to throw together , and relies on a short list of ingredients that either pack plenty of flavor or carry it well…These principles are demonstrated in many of the vegetable and pasta recipes in Clarissa Hyman's Cucina Siciliana." – AP Syndicated Vegetarian Cooking Column by Jason Hirsch "A cook's tour of a sun-fired island that's long been a melting pot of visiting cultures." – Publishers Weekly "Americans have decided to eat at home , and they want cookbooks instead of carryout. They are reaching for friendly cookbooks that conjure a warm kitchen filled with the smells of home cooking… The friendliest of cookbooks touch the cuisines of ethnic cultures that cherish home , food , and family….The primal warmth and safety of the kitchen lie beneath the shiny trappings of the best ethnic cookbooks. Their recipes are like love letters from one cook to another , the scribbled gifts from mothers and grandmothers to their descendants. This is true of Clarissa Hyman's Cucina Siciliana…sleek but soothing…well adjusted…uncomplicated , beautiful , and practical. Cucinawill cast a spell on readers as soon as they open it. Hyman's recipes beg cooks to prepare them." – Foreword Magazine

MainReview

"Hyman provides a thoughtful and thoroughly enjoyable glimpse of the heart of Sicily, its history, and its food-which she describes as "gastronomy born out of serial conquest, " which began with the Greeks and included the Vandals, the Arabs, and the Spanish, all of whose influences are still visible in Sicilian cooking. The 75 recipes are organized by time of day, from breakfast to dinner, and although some of them can be found in more general Italian cookbooks, others will be unfamiliar to most readers. Hyman also includes lovely mini-essays on topics from Sicilian fish markets to Palermo's street food, and vibrant color photographs add to the appeal of her book." – Library Journal

Cover

Paperback, Hardback