- Want to make your book available for sale on Amazon.com and other channels? Self-publish and sell your book on-demand through BookSurge, a member of the Amazon group of companies.
This item is not eligible for Amazon Prime, but millions of other items are. Join Amazon Prime today. Already a member? Sign in.
|
|||||||||||||
Customers Who Bought This Item Also Bought
Flavors of Sicily by Anna Tasca Lanza |
La Cucina Siciliana di Gangivecchio: Gangivecchio's Sicilian Kitchen by Wanda Tornabene  (9)
$23.10
|
Sicilian Home Cooking: Family Recipes from Gangivecchio by Wanda Tornabene  (2)
$19.80
|
Pomp And Sustenance: Twenty-five Centuries of Sicilian Food by Mary Taylor Simeti (10)
|
On Persephone's Island: A Sicilian Journal by Mary Taylor Simeti  (14)
$10.17
|
Editorial Reviews
Amazon.com
Many cookbooks tempt, inform, and inspire. A few capture the essence of a place, but rarely does a cookbook communicate the very soul of a place. Anna Tasca Lanza's telling of life at Regaleali, the vast estate that has belonged to her family since 1830, is so vivid that you feel her sitting next to you, talking and turning the pages of The Heart of Sicily as if it were a photo album.
Many cookbooks tempt, inform, and inspire. A few capture the essence of a place, but rarely does a cookbook communicate the very soul of a place. Anna Tasca Lanza's telling of life at Regaleali, the vast estate that has belonged to her family since 1830, is so vivid that you feel her sitting next to you, talking and turning the pages of The Heart of Sicily as if it were a photo album.
Tasca Lanza provides enough information about Sicily's complex history and rich culture to help you understand the special nature of Regaleali and what her noble family--rich with barones, principessas, and contessas--has created. Under their stewardship, this working estate has become an international cooking school. It is also the place where Tasca Lanza pursues her passion for preserving the abundant culinary and cultural traditions of Sicily.
You will appreciate the years Tasca Lanza took to make the intense flavors of Sicilian food come through using ingredients readily available in the United States. Many recipes are short and simple, relying on seasonal ingredients, as in Pasta con le Zucchine Fritte (Pasta with Fried Zucchini) and Melanzane a Cotoletta (Breaded Eggplant Cutlets). There are recipes for all of the major traditional Sicilian dishes, from Caponata, Involtini di Pesce Spada (Swordfish Rolls) and Pasta con le Sarde (Pasta with Fresh Sardines) to Sfincione (Sicilian Pizza) and Cassata, marzipan-coated cheesecake decorated with candied fruit.
Book Description
In a warm, witty text and more than 125 photographs, a Sicilian aristocrat shares her world with us, describing the land and depicting country life in an exquisite book destined to become a classic. Illustrated with extraordinary photographs by Franco Zecchin that capture the rigor and beauty of Sicily, this is an inspiring cookbook for anyone who loves food. Full-color photographs.
See all Editorial Reviews
Product Details
Would you like to update product info or give feedback on images?
|
Citations
(learn more)
3
books
cite this book:
- 1,000 Italian Recipes by Michele Scicolone in Back Matter
- The Rough Guide to Sicily (5th Edition) by Robert Andrews on page 467
- Cooking In Paradise: Culinary Vacations Around the World by Joel Naftali on page 89