For the first time, the history and techniques behind Sicilian seafood are captured in one book. Beautiful photography and in-depth information on the seafood used in Sicilian cooking and local alternatives make the recipes accessible to everyone. Over 100 recipes, gathered from home cooks and talented chefs, will show you how to put any dish on the table.
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"I am very impressed with the thoroughness of Toni Lydecker's research and how carefully she has thought out the instructions for buying and preparing seafood, a task many find a bit daunting. Old hands will find the range of her recipes exciting, while the novice will feel well guided into new and very rewarding terrain." --Mary Taylor Simeti, author, Sicilian Food: Recipes from Italy's Abundant Isle
"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
"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
About the Author
Toni Lydecker is a journalist and cookbook author who specializes in Italian regional cooking. Her articles on food and culinary travel have appeared in many magazines and online publications. She is the author of Serves One: Simple Meals to Savor When You're on Your Own (Lake Isle Press, 2005). She lives in New York's Hudson Valley
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8 of 8 people found the following review helpful
By Suzanne Fass
Format:Hardcover
I work on cookbooks for a living, and I've seen a lot that, forgive me, should never have made it off the printing press. But this one is about as close as I can imagine to my ideal cookbook. It starts with a map of Sicily -- how many times do you see a map in a regional cookbook? Not often enough, for sure. Then there are essays about Sicily and its food and people and history; pictures of almost all the dishes; helpful headnotes, tips, variations, and other useful bits of information, including a seafood buying guide, glossary, source list, and recommended readings. And the recipes: clearly written recipes that really convey the simplicity and flavor of the food, recipes that just about anyone could follow. I don't think there are many recipes that take more than one page; none of those five-day, zillion-ingredient affairs. These are recipes you can make NOW and enjoy today.
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!
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!
3 of 3 people found the following review helpful
Format:Hardcover
I just purchased two copies of Seafood alla Siciliana as holiday gifts. When I browsed through the beautiful potpourri of stories, photos, and recipes, I couldn't help but keep one for myself---so now I'll have to purchase another.
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.
Bravo!
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.
Bravo!
2 of 2 people found the following review helpful
By BRB
Format:Hardcover
Like many of the best modern cookbooks, or at least the ones I most enjoy reading, "Seafood alla Siciliana" illuminates a relatively unknown but rich regional cuisine. Ms. Lydecker provides general information about Sicily and Sicilian cooking, specific information about selecting seafood for Sicilian dishes, and some beautiful illustrations. And fascinating recipes, of course. (The ones I've tried have all been winners.) This in well-written and entertaining book that will make me a better seafood cook and give me many new ideas for interesting meals.
1 of 1 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
This cookbook is beautifully designed with glossy, heavy paper and stunning photographs. It is also well written, a book you might just want to read or keep on display, except that the recipes are tantalizing and actually turn out well. The author is to be congratulated!
1 of 1 people found the following review helpful
By Bill
Format:Hardcover
For over two millennia, travelers have praised the seafood of Sicily, an island surrounded by bountiful waters. Toni Lydecker, a journalist and cookbook writer, has captured her passion for Sicily and its seafood in Seafood Alla Siciliana, a beautifully produced book. She takes us on a journey from fishing boats, to markets and then to the kitchens of gifted chefs and home cooks. On the way, she describes the history and culture of the island.
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
.
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
.
Format:Hardcover|Amazon Verified Purchase
Why mention dishes for which you don't provide recipes ? The text is stronger than the recipes. Read it for the commentary.
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