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Seafood alla Siciliana: Recipes and Stories from a Living Tradition Hardcover – September 16, 2009
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"Toni Lydecker has gathered a gorgeous collection of seafood recipes from Sicily's home cooks and professional chefs and included a good number of her own interpretive dishes, too. The recipes burst with authentic Sicilian flavor, bringing to life the island's traditional and contemporary cooking, with its brilliant mix of Greek, Arab, and Spanish influences. I'm in love with every recipe. The book is a wonderful achievement, gracefully combining extensive research with creativity." --Erica De Mane, author, The Flavors of Southern Italy and Pasta Improvvisata
"In this ode to Sicily and Sicilian seafood, Lydecker presents the island as it should be with respect to long traditions, the bounty and quality of ingredients, and the rich variety of a cuisine shaped through the centuries. This informative book, with its emphasis on authenticity, is a joy to read. Thank you, Toni..." --Piero Selvaggio, restaurateur, Valentino Restaurants
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Top Customer Reviews
There are so many recipes I want to try, like the Swordfish and Roasted Zucchini Pie (page 210), Baccala (Salt Cod) Salad with Blood Oranges and Pomegranate Seeds (pabe 144), a pasta dish with roasted cauliflower and anchovies (page 102) -- I look forward to working my way through everything!
Sicily's strategic Mediterranean location and its natural resources have attracted many conquerors including Greeks, Romans, Spaniards, and Arabs. Each has left its imprint on the island's cuisine making it one of the world's notable culinary regions.
The easy-to-follow, one-page recipes are engaging but were not intimidating for a novice like me. I started with tuna fried in parslied breadcrumbs. Most of the ingredients were available in my supermarket. If not, Ms. Lydecker gave advice on substitutes. It was delizioso!
The book begins with an extensive discussion of olive oil and other essentials for Sicilian cooking. For those items not easily found here she offers alternatives. Throughout the book the author provides insightful suggestions on buying, preparation and cooking the many varieties of fish in Sicilian recipes, and most of these are sold in your market.
Tina Rupp's gorgeous photos accompanying the recipes will tempt you to stop whatever you are doing and rush to your market or better yet, phone your travel agent. Sicilians are said to cook seafood the way God meant it to be cooked. I wouldn't argue after taking this fascinating culinary journey with the talented Ms. Lydecker
Each recipe is evocative of a trip to Italy, wafting with wonderful regional tastes and aromas of Sicily. The book's title is a bit of a misnomer, however, because its contents is far more ambitious than seafood alone; it offers delectable suggestions and recipes for accompanying antipasti, pastas, wine pairings, desserts and more.
Most Recent Customer Reviews
i fell in love with it as soon as I opened it up! I bought this book because I had a fish dish at my favorite restaurant Bartolotta at the Wynn in Las Vegas. Read morePublished 8 months ago by Christopher M. Mcmickle
Why mention dishes for which you don't provide recipes ? The text is stronger than the recipes. Read it for the commentary.Published on December 3, 2012 by Peter S. Tobias