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Cucina Siciliana: Authentic Recipes and Culinary Secrets from Sicily Paperback – May, 2003


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Cucina Siciliana: Authentic Recipes and Culinary Secrets from Sicily + Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie + Sicilia in Cucina: The Flavours of Sicily
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Product Details

  • Paperback: 160 pages
  • Publisher: Interlink Pub Group Inc (May 2003)
  • Language: English
  • ISBN-10: 1566564344
  • ISBN-13: 978-1566564342
  • Product Dimensions: 0.5 x 8.8 x 9.8 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #839,843 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Clarrisa Hyman is an award-winning food-travel writer and restaurant reviewer whose work has appeared in The Times, The Daily Telegraph, Country Living, Food and Travel, Food Illustrated, Manchester Evening News and Carlton Food Network's Simply Food. She has twice been nominated for the prestigious Travelex writing award and in 2000 was named as Food Writer of the Year by the Guild of Food Writers in Great Britain. Clarissa began her media career as a producer for Granada Television and maintains a TV presence appearing as a food industry commentator on programmes such as BBC Watchdog. --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

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Most Helpful Customer Reviews

18 of 18 people found the following review helpful By Midwest Book Review on June 6, 2002
Format: Hardcover
Sicilian cuisine reflects a complex and multicultural heritage. Enhanced with the photography of Peter Cassidy, Cucina Siciliana: Authentic Recipes And Culinary Secrets From Sicily by freelance food and travel writer Clarissa Huyman showcases 75 dishes that selectively and impressively reflect the scope and breath of that culinary heritage. From Baked Haddock Palermo-Style; Sicilian Orange Cake; Marinated Tuna with Onions; and Gelo di melone (Watermelon Pudding); to Arancine di Giovanna Cavasino (Rice Balls); Biscotti al Sesamo (Sesame Seed Cookies); Ricotta Stuffed Bell Peppers; and Sarde A Beccafico (Stuffed Sardines), Cucina Siciliana is an enthusiastically recommended addition to personal and professional regional and ethnic cookbook collections.
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9 of 9 people found the following review helpful By Sara Traphagen on May 17, 2009
Format: Paperback
Easy, dilicous recipes. Especially the meatballs with lemon and wine. We recently travelled to Sicily and I saw the book there in Italian, and kept looking for the book in English. Didn't find it there, so upon returing home ordered a copy in English. Wonderful photographs, the narrative is informative about the Silician people, their foods, culture, and lifestyle. Would recommend this book to anyone who likes Italian cooking.
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6 of 7 people found the following review helpful By George Hunt on July 17, 2009
Format: Hardcover
very neat book - gives a nice broad range of Sicilian cooking ; although this is my first Sicilian cook book , what i mean is it covers pastas, sauces, fruit, pastries , not many of each , but a nice selection and gives some history of the island, the people, and the food influences

highly recommended , not like most other cook books, these are recipes from actual Sicilians, that live there ;

the author traveled to Sicily , met Sicilians, interviewed them , and the result is Giovanna's basic red sauce, etc.,

really nice touch
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2 of 3 people found the following review helpful By Marc Satterwhite on December 24, 2012
Format: Paperback
First, it's really as much a book about Sicilian food history and culture as it is a recipe collection. This is fine with me, but some might find it annoying. As one reviewer mentioned, the actual number of recipes isn't all that high. However, I really enjoy that kind of thing and get a lot of pleasure out of just reading books like that, even if they don't have tons of recipes. Plus the pictures are great.

The recipes I have tried have worked about well, often beautifully, but in some cases they would feed WAY more than the number indicated. For instance, I made the caponata (the best I have ever had, by the way--absolutely try it). The recipe says it will feed four. I made a half recipe for a dinner party of six, and we didn't even eat half of that. Granted, we had other antipasti, but four normal people could not possibly consume a full recipe at one sitting. I'm not sure four sumo wrestlers could eat a full recipe at one sitting. The riso nero was the same. It could easily have fed four times the number indicated on the recipe. On the other hand, the lamb with orange was about right--we had a bit left over, but nothing ridiculous, and with fewer antipasti, we probably would have finished it. Use some judgment and common sense so you don't end up with ridiculous numbers of leftovers.

My other complaint is that many of the recipes are annoyingly nonspecific. Lots just say "salt" or some other seasoning with absolutely no indication of how much. I get it that people use different amounts of salt, but a starting point would be very helpful. The caponata just said "four eggplants" with no indication of size. Eggplants vary, so something like "four eggplants, about a pound each" (or whatever) would be useful.
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By Masie7 on June 1, 2012
Format: Paperback Verified Purchase
Great Book Great Recipes what more can I say! I love the recipes that I have tried and would recommend this book.
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By Vincent Titone on January 18, 2008
Format: Paperback
Loved this book when it came out in hard cover! Just had to get one for my cousin. She loved it too!
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