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Editorial Reviews
Amazon.com
Giovanna Tornabene opened a restaurant in her home in the Madonie Mountains of Sicily in 1978 because it seemed the only way to hold on to her family's centuries-old estate. In La Cucina Siciliana di Gangivecchio, her daughter, Wanda, who helps run this restaurant on the secluded family estate, shares the history of their family, the estate and the colorful evolution of Sicilian cooking. Michele Evans captures the graceful generosity, spontaneity and charm of both mother and daughter in this work. It features veal and pumpkin stew made with just four ingredients; Swordfish in Umido, steamed with oregano and garlic; cauliflower drizzled with lemon juice and olive oil; a tart filled with sweetened ricotta studded with chocolate chips; and 200 other dishes. This is the simple yet deeply flavored, humbly sophisticated food that makes Sicily a culinary paradise.
From Publishers Weekly
The mother-and-daughter authors of this charming cookbook run a restaurant in a restored 14th-century monastery in rural Sicily. Their unique recipes will foil many common preconceptions about Sicilian cuisine: not on the Western part of the island, the Tornabenes exhibit little Arab influence; nor, being inland, do they rely heavily on fish. Rice Balls in Chicken Broth, Milk Croquettes and Quacelle-Style Fava Bean and Potato Casserole all make something delicious out of virtually nothing. A salad of Arugula with Pine Nuts and Pomegranate and the restaurant's signature Veal Rolls Stuffed with Ham, Provolone and Pecorino are more sophisticated. The Tornabenes throw in Sicilian classics like Baked Sardines Stuffed with Pine Nuts and Currants and two types of Rice Ball Croquettes. The company is as spirited as the food as, with help from cookbook and travel writer Evans, the Tornabenes spin engaging tales. On their first trip to New York, they transported a rolling pin and some cheese; occasionally, they've been too softhearted to eat the animals they've raised (including a wild boar named Giorgina); they describe a bread-making experiment conducted with friends who "need wine like cars need gasoline to work." Family photos and recipes from Paolo Tornabene (Wanda's son, Giovanna's brother) and his wife, Betty, who together run a nine-room inn in what was originally the stable, enhance this warm and friendly volume. 35,000 first printing.
Copyright 1996 Reed Business Information, Inc.
See all Editorial Reviews
Giovanna Tornabene opened a restaurant in her home in the Madonie Mountains of Sicily in 1978 because it seemed the only way to hold on to her family's centuries-old estate. In La Cucina Siciliana di Gangivecchio, her daughter, Wanda, who helps run this restaurant on the secluded family estate, shares the history of their family, the estate and the colorful evolution of Sicilian cooking. Michele Evans captures the graceful generosity, spontaneity and charm of both mother and daughter in this work. It features veal and pumpkin stew made with just four ingredients; Swordfish in Umido, steamed with oregano and garlic; cauliflower drizzled with lemon juice and olive oil; a tart filled with sweetened ricotta studded with chocolate chips; and 200 other dishes. This is the simple yet deeply flavored, humbly sophisticated food that makes Sicily a culinary paradise.
From Publishers Weekly
The mother-and-daughter authors of this charming cookbook run a restaurant in a restored 14th-century monastery in rural Sicily. Their unique recipes will foil many common preconceptions about Sicilian cuisine: not on the Western part of the island, the Tornabenes exhibit little Arab influence; nor, being inland, do they rely heavily on fish. Rice Balls in Chicken Broth, Milk Croquettes and Quacelle-Style Fava Bean and Potato Casserole all make something delicious out of virtually nothing. A salad of Arugula with Pine Nuts and Pomegranate and the restaurant's signature Veal Rolls Stuffed with Ham, Provolone and Pecorino are more sophisticated. The Tornabenes throw in Sicilian classics like Baked Sardines Stuffed with Pine Nuts and Currants and two types of Rice Ball Croquettes. The company is as spirited as the food as, with help from cookbook and travel writer Evans, the Tornabenes spin engaging tales. On their first trip to New York, they transported a rolling pin and some cheese; occasionally, they've been too softhearted to eat the animals they've raised (including a wild boar named Giorgina); they describe a bread-making experiment conducted with friends who "need wine like cars need gasoline to work." Family photos and recipes from Paolo Tornabene (Wanda's son, Giovanna's brother) and his wife, Betty, who together run a nine-room inn in what was originally the stable, enhance this warm and friendly volume. 35,000 first printing.
Copyright 1996 Reed Business Information, Inc.
See all Editorial Reviews
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