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Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie Hardcover – November 6, 2012


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Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie + Seeking Sicily: A Cultural Journey Through Myth and Reality in the Heart of the Mediterranean
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Editorial Reviews

Review

“...gorgeously photographed and a pleasure to read.”--Library Journal

About the Author

Fabrizia Lanza resides at Case Vecchie on her family's estate, Regaleali, in central Sicily. For most of her career, she was an art historian and curator in northern Italy, but six years ago she returned to Sicily to help her mother, Anna Tasca Lanza, run and promote her renowned cooking school. Now that her mother has passed away, Fabrizia continues on with the help of those who have been a part of the estate for decades.
 
Kate Winslow and her husband Guy Ambrosino recently spent nine months living and working at Case Vecchie. Guy is a professional photographer with more than 15 years' experience. Kate was previously an editor at Gourmet magazine. At Case Vecchie, Kate worked with Fabrizia at the cooking school, collecting recipes for this book, while Guy photographed the harvests and the workers who create all the food products made on the estate. The couple resides in Lambertville, NJ.
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Product Details

  • Hardcover: 336 pages
  • Publisher: Sterling Epicure (November 6, 2012)
  • Language: English
  • ISBN-10: 1402787839
  • ISBN-13: 978-1402787836
  • Product Dimensions: 2 x 8 x 10 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #49,406 in Books (See Top 100 in Books)

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4.7 out of 5 stars
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Most Helpful Customer Reviews

18 of 19 people found the following review helpful By Naomi Manygoats on November 7, 2012
Format: Hardcover
Coming Home to Sicily is a gorgeous cookbook. The coauthor and her husband, the photographer, spent a year at Fabrizia Lanza's estate in Sicily, where she runs a cooking school. All of the food used in the book is either sustainably grown or wild. The book follows the seasons at Case Vecchie, so it begins with Winter, where they make Orange and Lemon Marmalade, and Lemon and Tangerine Sorbet. There is a Blood Orange Salad with Red Onion and Black Olives.

After Winter, the book moves on to The Holidays which is when they make Stuffed Brioche. Fried Stuffed Eggs, and Chicken Galantine. There is stuffed Turkey, and Filled Fig Cookies. Stewed Lamb, and beautiful vegetarian dishes like Kale and Potato Soup with Fresh Mint and Parsley, and Saffron Stewed Potatoes. The book shows you how to make Sheep Milk's cheese, and classics such as Ricotta Gnocchi.

Spring brings Fava Bean Soup, Wild Fennel Salad, Roasted Artichokes, and Frittella with Artichokes and Fava Beans. There are of course, recipes that are interesting to read, but that you likely will not make. For example, Fried Tuna Sperm, and the several day Summer process of making tomato paste (I don't think I could do that at my casa with all the insects we have outside in the summer, not to mention cats jumping on the tables). The Tomato and Onion Salad looks divine, as does the Eggplant Caponata. I will make Giovanna's Vegetable Stew at the first possible moment, as well as the Zucchini Soup with Tender Greens. The Fall brings in the grapes, and Pan-Roasted Rabbit with Vino Cotto, a recipe I can appreciate even though I don't cook rabbit.

Even though I mainly cook and eat vegetarian, I actually prefer cookbooks such as this beautifully photographed book.
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11 of 12 people found the following review helpful By italy4ever on March 21, 2013
Format: Hardcover
My husband is from Sicily, and we still have a home there and spend several months every couple of years there. I was a fan already of her mother's cookbooks, but this one is very similar to the simple dishes that my mother in law whips up when we are 'home' in Sicily. They are much easier than her mother's dishes were, and I love the photos and feel of the book along with her stories. While every family does a little variation on these dishes, they are very true to the typical meals you would find today in any Sicilian home.
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8 of 9 people found the following review helpful By Richard L. Bunnell on November 5, 2012
Format: Hardcover Verified Purchase
We just got this last week and used one of the receipes to make an eggplant dish. Easy to follow, quick to make, and delicious to eat!!!
This cookbook is a personal book too - pictures of friends and family, the beautiful countryside, and of course, the fabulous dishes waiting to be created.
Thank you for the wonderful cookbook!! We will be making more creations from your book and hope to go to Sicily someday to take some of your cooking classes.
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5 of 5 people found the following review helpful By Joan M. Crosby on February 5, 2013
Format: Hardcover Verified Purchase
This book is a remake of the Sicilian classic cookbook, by Anna Tasca. It was lovingly written by the daughter of Anna Tasca and is resplendent with beautiful photographsof the family estate. Recipes include all the Sicilian favorites organized according to season. I highly reccommend this book. My family has enjoyed the original for yearsand look forward to using this new book just as much.
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5 of 7 people found the following review helpful By T. Campbell on December 1, 2012
Format: Hardcover Verified Purchase
About twice the pages of her mother's "A Taste of Sicily," Fabrizia's new book is lovely, presenting a wonderful new set of recipes, beautifully photographed, many of them. She has adopted her mother's approach of building her story around the change of seasons at Regaleali, where almost everything one eats is from the estate or nearby sources, often Vallelunga. Fabrizia is successfully taking A T Lanza's cooking school into a new era, reaching out in new directions and capturing new interest in her own, in particular, and in Sicilian cuisine in general. She joins her mother, Mary Simeti, and the Tornabenes as the small set of advocates to the international stage of the merits and joys of the Sicilian table.

One of the things that sets this book apart is the vignettes about her family, staff, and so many others that attend to the annual cycles and rituals on the estate and nearby. I had quite a laugh at her recounting of her dad's (Vinces) reactions to some of A T Lanza's and Fabrizia's cuisine at Mondello. As I read through this savouringly, I suspect there to be many more good laughs.

Another thing I find engaging is that there is no apparent rhyme or reason for the order of presentation of recipes within a season; although, within a season, she does break out various subgroups, such as sheeps' milk cheeses. In the flow of recipes, one might study tacchino ripieno, and then be reading about panierini gelatina, and then be stroking the photograph and slavoring over the recipe for profiteroles. Not the standard cookbook antipasti, primi, paste, carne, verduri, dolci type organization. It keeps the fun factor up, not knowing what's coming next.
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2 of 2 people found the following review helpful By J. Harms on January 2, 2013
Format: Hardcover Verified Purchase
A gorgeous cookbook. Highly recommended for the chef in your life. The photos alone are worth the cost of the book.
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1 of 1 people found the following review helpful By CBL on April 17, 2014
Format: Hardcover Verified Purchase
The recipes are very simple (usually under 5 ingredients), which is very typical for Sicilian cooking (to my understanding.) The book is arranged by season, so if you live in the same climate as Sicily, the book will be even more helpful. I highly recommend the grilled swordfish with breadcrumbs, but steer clear of the coffee pudding if you plan on sleeping within the next 48 hours (I guess we should have followed Fabrizia's advice to use decaffeinated coffee.) There is also information about the cultural aspects of Sicily which will be very useful for our upcoming trip.
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